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Strawberry Rhubarb Pie
"Whatever we possess becomes of double value When we have the opportunity of sharing it with others."
Use the doubled recipe for Pie Crust before you start prepping your fruit to get your crust chilling.
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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