Strawberry Rhubarb Pie
Use the doubled recipe for Pie Crust before you start prepping your fruit to get your crust chilling.
you'll need: 6-10 stalks of rhubarb a pint or more of strawberries 3-4 tablespoons of tapioca flour (or plain flour) at least 3/4 cup of sugar
Slice rhubarb & strawberries (or skip the strawberries & chop up more rhubarb for straight up rhubarb pie). Blend in 3-4 tablespoons of tapioca flour (or plain flour) to add thickness. Add at least 3/4 cup of sugar -- if you're making rhubarb pie, go with at least a cup of sugar. This will still be tart -- I like my pie tart & served with ice cream for sweetness. You might want to use more sugar. I use a blend of brown & white sugars or sucanat.
Let the fruit filling sit at room temperature for half an hour or so, mixing it up a few times so that it's well blended & a saucy liquid develops.
Pour fruit filling into your crust. It should be about level with the top of your pie pan -- it will cook down a bit but you don't want to pile it as high as an apple pie because it will get too juicy & overflow.
Top it with a second crust into which you have poked some holes or cut some cute designs.
Bake at 350°F until you see the bubbles coming up through your holes (45 minutes to an hour). This one will be juicy -- put a baking tray underneath to catch the drippings.
Allow to cool, then cut & serve with ice cream.
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