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SANDRA'S FRESH STRAWBERRY N’ RHUBARB PIE

A tremendously tasty go-to
recipe this time of year
when there's an abundance
of fresh rhubarb in the garden...
Servings: (8)
Prep: 20 mins. |
Bake: 1 hr.

INGREDIENTS:

***Crust:
2-1/2 cups all-purpose flour
2 tablespoons granulated sugar
½ teaspoon pumpkin pie spice
½ teaspoon fine-grained kosher salt
1 cup unsalted butter, cold and cut into pieces
4 to 8 tablespoons cold water


***Filling:
2 cups fresh strawberries, hulled and quartered
3 cups fresh rhubarb, cut into small cubes
1 teaspoon pumpkin pie spice
½ cup dark brown sugar
½ cup granulated sugar
2-½ tablespoons cornstarch
½ teaspoon fine-grained kosher salt
2 tablespoons freshly grated orange zest
2 tablespoons unsalted butter, cut into small cubes

***Topping:
1 tablespoon milk
1 tablespoon raw sugar (or granulated sugar)

METHOD:

Move rack to lowest position and preheat oven to 400 degrees. (Place a foil-lined baking sheet in oven to preheat as well.)

Combine flour, sugar, pumpkin pie spice, and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles pea-sized coarse crumbs. Stir in enough water with fork, just until flour is moistened. Shape pastry dough into a ball, and divide in half. Shape each half into a ball; flatten slightly and cover each in plastic wrap. Chill crust for 1/2 hour. Remove one ball of crust, and roll out onto a lightly floured surface into a 12" circle. Fold into quarters. Place into 9-inch glass pie pan; unfold, pressing firmly against bottom and sides. Trim crust to ½” from edge of pan, and set aside.

Combine all filling ingredients in large bowl, folding lightly to evenly coat rhubarb and strawberries, except butter, and then pour into prepared crust; dot with small cubes of butter.

Roll out remaining chilled pastry ball onto lightly floured surface into an 11" circle. Cut the crust into ½” strips, and weave the lattice crust. Fold edge, and crimp or flute. Brush inner pie crust with milk, then evenly sprinkle with 1 tablespoon raw sugar.

Cover edges of pie crust with 3" foil strips, and place pie plate on the preheated foil-lined baking sheet and bake for 15 minutes. Reduce heat to 350 degrees, remove foil strips, and bake for 45 minutes, or until crust is golden brown and juices have thickened. Let pie stand for 1 hour to completely set before serving. ~ Enjoy!


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Tip: You can replace frozen for fresh rhubarb and strawberries, but be sure to thaw and adequately drain the fruit beforehand. Also, feel free to substitute the fresh strawberries for most any other type of berries or fruit.

1 comment:

sandra said...

This is the most tasty, sweet, and tart pie you'll every make...it's fantastic - I'm so happy rhubarb is in season ;-)

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