Summertime Strawberry Rhubarb Pie Recipe
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Category: |
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Ingredients: |
Ingredients: Pie crust (fresh or frozen)
3-4 cups rhubarb, sliced into ½ inch pieces
3-4 cups strawberries, quartered
1 cup granulated sugar
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
3 Tablespoons quick-cooking tapioca
1-2 tablespoons butter
1 tablespoon coarse sugar
Whipped cream or vanilla ice cream
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Directions: |
Directions:1. Preheat oven to 400 degrees.
2. Cut up rhubarb and strawberries. Use equal proportions of either 3 or 4 cups depending on how much filling is desired. Combine with sugar and set aside to draw moisture out of fruit while preparing the pie crust.
3. Follow your favorite recipe for homemade pie crust or use defrosted store-bought crust. Roll out bottom layer so crust overlaps on the edge of the 9 inch pie plate.
4. Stir in the salt, nutmeg, and tapioca into your fruit and sugar mixture.
5. Use slotted spoon to transfer filling into crust so extra liquid is left behind in the bowl. No one wants a soggy bottom!
6. Dot small pearls of butter evenly around fruit filling.
7. Roll out top pie crust. Either an entire crust or only a lattice can be used. Dealer’s choice depending on how much delicious crust you want.
8. Crimp edges of crust together, folding the top crust edge over the bottom crust edge to create a seal.
9. Paint crust with egg wash if desired for color. Sprinkle with coarse sugar for decoration and taste.
10. If using a full crust instead of a lattice, cut vents across the top of the crust.
11. Place a cover around crust edges and bake at 400 degrees on center rack for 20 minutes.
12. Reduce oven temperature to 375 degrees and bake for another 30 minutes.
13. Remove crust protectors and bake for an additional 10-15 minutes until crust is golden brown and filling is beginning to bubble.
14. Cool before eating or transporting. Serve with whipped cream or vanilla ice cream. |
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