Tuesday, June 2, 2009
My in laws have a wonderful garden, that each year, overflows with fruits and vegetables. We happily take their surplus!
The first offering was rhubarb - a favorite of mine. I used half a pound of it to make these delicious crumb bars and decided to use the remainder for this Strawberry Rhubarb Pie. I took it along with us to a barbecue with friends and the entire pie vanished.
The recipe you see below is loosely based on an Anna Olson recipe found here. I used pate brisee from the freezer for the crust and decorative topping - if you haven't ever made your own pie dough I highly recommend it. It really isn't that difficult and the quality is far superior to store bought pastry.
Strawberry Rhubarb Pie
-adapted from Anna Olson-
Makes 1 9 inch pie, 9-10 servings
Pate Brisee (either a double crust for a closed or lattice top or a single batch for crumb or cut out top)
3 cups rhubarb, chopped
3 cups strawberries, chopped
1 cup sugar
3 tablespoons cornstarch
1/2 teaspoon cinnamon
Preheat oven to 400F.
Line a 9 inch pie plate with your pastry, trim and pinch edges decoratively. Chill until ready to fill.
Toss rhubarb and strawberries with sugar, cornstarch, cinnamon and salt to coat. Fill pie shell with fruit.
Top with second pie shell, lattice top, crumb topping or any manner of decorative cut outs using scraps from trimming bottom shell.
Bake pie on a foil lined tray for 20 minutes, then reduce heat to 350F and bake another 40 minutes until filling is bubbling and crust is browned.