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August 8, 2011
Sparkling Strawberry-Rhubarb Pie
Pies, Cakes & Tarts
Prep time:
20 minutesCooking time:
40 minutes“Fresh rhubarb is least expensive in the early spring. At other times, you can make this pie affordable by purchasing frozen rhubarb, which is available in most grocery stores year-round.”
Ingredients
Serves 6
- 2 refrigerated pie pastries, divided
- 1 pound rhubarb, trimmed, cut into 1/2-inch chunks (about 5 cups)
- 1 pint strawberries, hulled, halved
- 1 1/2 cups plus 1 tablespoon sugar
- 1/2 cup all-purpose flour
- 1/8 teaspoon salt
- 2 tablespoons butter or margarine, cut into pieces
- 1 tablespoon milk
Directions
1
Preheat oven to 425°F. Fit 1 pastry into a 9-inch pie plate.
2
Combine rhubarb, strawberries, 11/2 cups sugar, flour and salt in a large bowl; stir gently to combine.
3
Spoon filling into piecrust, mounding it toward the center. Arrange butter pieces over fruit.
4
Brush pastry edges with water; top filling with remaining pastry. Cut steam vents. Seal edges. Brush top with milk; sprinkle with remaining sugar. Bake until browned, about 40 minutes.
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Cookin' xpress!
Cookin' xpress!
To keep the juices from bubbling over and spoiling the look of the top crust, insert 4 or 5 pieces of raw macaroni through the top crust before baking to allow the steam to escape. Discard the macaroni when pie is done.
Great Pairings
Egyptian Grilled Chicken
Buy chicken breasts on special to save a bundle. To keep them at their peak, wrap each tightly in plastic wrap. Place them in a plastic freezer bag and remove as much air as possible. Freeze for up to 6 months.
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