Monday, February 3, 2014

Strawberry Rhubarb Pie

Use with our recipe for pie crust


Strawberry Rhubarb Pie

Pie Filling:
1 1/4 cup granulated sugar
2 1/2 Tablespoons quick-cooking tapioca (dry, from the box)
1 Tablespoon fresh ginger, peeled and finely grated (or a little less)
1/4 teaspoon salt1 pound fresh rhubarb, cut into 1" pieces (about 3 cups)
3 cups sliced fresh strawberries (hulled)

Oven at 375. Pie bakes for 55 to 60 minutes.

Combine all ingredients together and let rest for 15 minutes.

Divide the dough in half. On a floured surface, roll out one crust at a time. Line a standard 9" pie plate with the bottom crust. Stir the filling mixture then pour into lined pie plate. Gently place top crust on top of the filling. Pinch the and "flute" the edges of the pie crust to create an decorative edge. Brush the top of the crust with about a tablespoon of milk and then sprinkle the top with about a tablespoon of raw sugar. Take a knife and pierce the crust about 3 times for steam vents. Bake for 55 to 6o minutes. If the crust (especially the edges) get too brown too fast, cover with aluminum foil until the last 5 to 7 minutes.

No comments:

Post a Comment

Please feel free to comment with questions or suggestions! We would like to keep this positive and enlightening so any Negative Nancy's will be escorted from the premise immediately.