Strawberry-Rhubarb Pie

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.

Enjoy!

Me

Strawberry-Rhubarb Pie

2014-05-17 13:05:19

Did you know that this Strawberry-Rhubarb Pie can be stored at room temperature for up to two days? This is a must-have in anyone's recipe file. I love the sweet and savory tastes!

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Prep Time

1 hr

Prep Time

1 hr

Ingredients

1. 1 3/4 pounds rhubarb, cut into 3/4-inch-thick pieces (6 cups)
2. 6 ounces strawberries, coarsely chopped (1 cup)
3. 1 1/2 cups granulated sugar
4. 1/4 cup cornstarch
5. 1/4 teaspoon finely grated orange zest
6. 1 tablespoon orange juice
7. Coarse salt
8. 2 rounds of pie crust

Instructions

1. Preheat oven to 375 degrees

For the filling

1. Mix together rhubarb, strawberries, granulated sugar, cornstarch, zest and juice, and 1/4 teaspoon salt.
2. 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)
3. Fit dough into a 9-inch pie plate.
4. Pour in filling; dot top with butter.
5. 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.

If making the lattice

1. Roll remaining round to a 1/8 inch thickness on a lightly floured surface.
2. Cut into at least 15 1/2 inch-wide strips using a fluted pastry cutter.
3. Lay 8 strips across pie.
4. Fold back every other strip, and lay a horizontal strip across the center of the pie.
5. Unfold folded strips, then fold back remaining strips.
6. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side.
7. Trim bottom and top crusts to a 1 inch overhang using kitchen shears or a sharp knife, and press together to seal around edges.
8. Fold edges under, and crimp as desired.
9. Refrigerate for 30 minutes.
10. Brush crust with egg wash, and sprinkle generously with sanding sugar. (optional)
11. 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.
12. Transfer pie to a wire rack, and let cool for at least 2 hours before serving.

Notes

1. Loosely tent with foil after 1 hour if crust is browning too quickly.
2. This could also be a one crust pie. Just omit the top crust and serve open face.
3. If you do not want the strawberries, you should use about 2 pounds of rhubarb.
4. 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.
5. However, be sure to add about 2 more tablespoons of cornstarch if you're going to increase the amount of strawberries!

Me and My Captain https://meandmycaptain.com/