Friday, June 12, 2009
Strawberry Rhubarb Pie
This is a quintessential food of spring.
Alongside asparagus, Fiddleheads and artichokes.
Here is the recipe that I like to use: It is from this book
I believe that the book is out of print but it has been well used in my house for the past almost 20 years- published in 1990
I have modified the recipe over the years and therefore I can post it here.
3 cups fresh or frozen un sweetened strawberries
1 1/4 cup sugar
3T quick cooking tapioca
2 cups fresh or frozen un sweetened Rhubarb
1 double Pie crust from scratch or buy in the refrigerated section at the grocer.
Partially thaw strawberries if frozen, do not drain. Slice fresh strawberries into bowl, mix with Rhubarb, add sugar and tapioca. Toss fruit til coated and let sit at least 15 min for fresh and 45-60 min for frozen. ( sometimes at this point the frozen will have to much juice)
Pour mixture in to pie shell.
Put top Pastry over fruit mixture. Crimp edges of pastry and trim off excess pastry crust from edge of Pie pan. Cut vents for steam to escape in top crust.
Bake 375 degrees for 25-50 minutes for fresh- it should be bubbling and pastry should be nicely brown,tan in color. 50-75 min for frozen. I often put a pan underneath it as it can be messy while baking in the oven. If crust browns to much, cover with foil.
Watch for another Rhubarb favorite soon.
Strawberries are here though so yum yum my favorite!!!!