Strawberry-Rhubarb Pie! Yummy!
About a month ago a friend of mine in Long Island, New York (who I have appropriately named my Horse-riding-friend-from-New York),asked me if I had a good recipe for Strawberry-Rhubarb Pie. I told her I did and would add it to my recipes.
And then I sort of forgot!
And then I had to look through Grandma’s Recipes.
And then I….
Oh well….you get the picture! 🙂
My Grandmother made this pie often! (As long as she had fresh rhubarb). I looked forward to going to her house when she was baking pies because the smell of her home was intoxicating!
Wow!, I can smell those pies now!
Oh, … maybe it is because I have been baking today and I just happened to have a strawberry-rhubarb pie cooling on the rack!
I don’t even mind that I had a bit of a spill over in the bottom of my oven.
Ok, maybe I mind just a teensy bit! 🙂
So to my Horse-riding-friend-from-New York…I apologize for taking so long to get this recipe posted. Perhaps when you make this pie, you will forget all about my forgetfulness! 😉
Oh, I hope your toes are no longer purple…and you are no longer in pain! (You see, my Horse-riding-friend-from-New York’s horse accidentally stepped on her foot. 🙁
And any of us who have had horses…. have had that happen to us at least once during our “horse” days.
Yes, I speak from experience. 🙁
Only, it happened to me several times over the last 40 years.
However, I have never stopped loving horses….though it has been awhile since I owned any.
I love the way they smell!
No, not their smelling with their noses, …
I love to smell the horse as I am brushing or hugging his/her neck or whatever I happened to be doing with my horses.
You have to know horses to understand what I am talking about!
Yes, I know I am weird! 🙂
I have several good friends who also love horses! They know…..;)
The printable recipe is below.
- 1 3/4 pounds rhubarb, cut into 3/4-inch-thick pieces (6 cups)
- 6 ounces strawberries, coarsely chopped (1 cup)
- 1 1/2 cups granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon finely grated orange zest
- 1 tablespoon orange juice
- Coarse salt
- 2 rounds of pie crust
- Preheat oven to 375 degrees
- Mix together rhubarb, strawberries, granulated sugar, cornstarch, zest and juice, and 1/4 teaspoon salt.
- Make the crust: Roll out 1 round of pie pastry to a 1/8 inch thickness on a lightly floured surface. (Or use a pre-made crust...(I like Pillsbury pie rounds found in the refrigerated section of your market)
- Fit dough into a 9-inch pie plate.
- Pour in filling; dot top with butter.
- Refrigerate while making the lattice top OR if you don't want to work with lattice, you can put the top crust on the pie at this time.
- Roll remaining round to a 1/8 inch thickness on a lightly floured surface.
- Cut into at least 15 1/2 inch-wide strips using a fluted pastry cutter.
- Lay 8 strips across pie.
- Fold back every other strip, and lay a horizontal strip across the center of the pie.
- Unfold folded strips, then fold back remaining strips.
- Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side.
- Trim bottom and top crusts to a 1 inch overhang using kitchen shears or a sharp knife, and press together to seal around edges.
- Fold edges under, and crimp as desired.
- Refrigerate for 30 minutes.
- Brush crust with egg wash, and sprinkle generously with sanding sugar. (optional)
- Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours.
- Transfer pie to a wire rack, and let cool for at least 2 hours before serving.
- Loosely tent with foil after 1 hour if crust is browning too quickly.
- This could also be a one crust pie. Just omit the top crust and serve open face.
- If you do not want the strawberries, you should use about 2 pounds of rhubarb.
- If you want to change the proportions, you can use 2 1/2 cups of strawberries and 4 1/2 cups of rhubarb .....which provides a perfect balance of sweet and sour.
- However, be sure to add about 2 more tablespoons of cornstarch if you're going to increase the amount of strawberries!