Saturday, June 25, 2011

Grammy's Strawberry Rhubarb Pie

Sorry, can't cut it yet! It's going to a party later....
I don't really think I'm supposed to share my grandma's recipes. I'm not sure she would have approved. But, she might just be smiling if she knew how many people would end up enjoying it.

Strawberry rhubarb pie doesn't have to be rocket science. It doesn't need cinnamon, or tapioca, and certainly not eggs. I'm sure there are all sorts of variations out there that are just excellent. But I'm no baker, and I barely have any sweet tooth, so why over-think something as simple as pie? This classic, old-school, authentic, home-making grandma recipe has done just fine by me every time I've served it.

Not everyone will like it. Don't be offended if they hate it. Some people don't appreciate the tart flavor of the rhubarb or the sour lemon. It's super sweet, too. So if you like sweet, if you like tart, if you like fruit pies, why not give this one a try? There are no fancy ingredients, and hardly any prep work, so what do you have to lose?

Grammy's Strawberry Rhubarb Pie

Dough for a 2-crust pie
(I use Pillsbury refrigerated pie crusts, or box mix)

1 C sliced strawberries
3 C chopped rhubarb (1/2” pieces)
1 T – 3T lemon juice (less if the strawberries are sweet, more if they seem bland)
1-1/2 C sugar (less if strawberries are very sweet)
1/8 tsp salt
¼ C flour
2 T butter, cut into small pieces

Heat oven to 425F, with top rack placed in the center of the oven.

1. Mix together strawberries, rhubarb, lemon, sugar, salt and flour.

2. Lay one piecrust in the bottom of a 8” or 9” pie plate so it hangs over the edge a bit. Pour in the filling. Arrange small bits of butter on top of the filling.

3. Lay the 2nd pie crust over the pie and crimp the edges together. Seal them good, this one’s a bubbler! Poke holes in crust with a knife. (And if you forgot the butter in all the excitement, shove the small bits through the holes. I pretty much end up doing this every time.)

4. Place some tinfoil or an old cookie sheet on the bottom oven rack to take care of the boil over if the pie leaks. Cover the crust edges with tinfoil to prevent over-browning, if desired.

5. Bake pie at 425F for 15 minutes. Reduce heat to 350F and bake another 40 minutes until pie is bubbling up through the holes.

6. Cool for at least an hour before cutting. The longer you wait, the thicker the juicy filling will be.



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