Tuesday, September 22, 2009
This pie recipe is coming to you a little out of season, but I had to search hard for a strawberry rhubarb pie recipe that I thought I would like for my dad's birthday at the beginning of the month because that is his favorite kind of pie. He said it was pretty good so I'll share it with you. It's a combination of about 4 different recipes so I was pretty happy when he said it was good. Just remember to chop the rhubarb into very small pieces so it will cook all the way through.
1 cup white sugar
1/2 cup all-purpose flour
4 cups fresh rhubarb, chopped into tiny pieces
3 1/2 cups fresh strawberries, chopped
9-inch double pie crust
2 tablespoons butter
1 egg yolk
2 tablespoons raw sugar
1. Preheat oven to 400° F.
2. In a large bowl, mic flour and sugar. Add rhubarb and strawberries. Toss with sugar and flour and let stand 30 minutes.
3. Pour pie filling into pie crust. Dot top with butter and cover with top crust. Seal edges of top and bottome crust with water.
4. apply yolk to top of pie, using a pastry brush. Sprinkle with raw sugar (regular sugar can also be used). Cut small holes in top to let steam escape (if you aren't doing the top in a lattace pattern).
Bake at 400°F for 35 to 40 minutes, or until bubbly and brown.