I've definitely been on a pie kick lately, and I'm not sure why. Probably just because they're amazing :)
This pie was pretty easy to make... the only changes that I made were to add an extra tbs of cornstarch to the original recipe and to have 3 cups of strawberries and 3 cups of rhubarb.
3 cups rhubarb, chopped
3 cups strawberries, sliced
1 cup granulated sugar
1/3 cup brown sugar
1/4 cup plus 1 tbs cornstarch
1 tablespoon lemon juice
1/4 teaspoon cinnamon
2 pie crusts
In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.
On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate. Spoon in filling.
Make a cutout top crust or cut into strips to make a lattice top
Bake on a baking sheet with sides in a 425 degree Fahrenheit oven for 15 minutes.
Reduce heat to 375 degrees Fahrenheit and bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened, and the crust is golden.
The original recipe says to let it stand for 15 to 20 minutes, but I would let it cool almost completely before cutting. We tried serving it after half an hour, and it was a crazy mess. The filling ran out of the other pieces and we could barely tell where they were cut. After the pie cooled, the filling completely firmed up.
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