The first glorious crop of the year,
Rhubarb
I'm going to take you from
Garden To Pie.
One step at a time.
Strawberry Rhubarb Pie
Ingredients:
1 cup white sugar,
1/2 cup all-purpose flour,
1 pound of fresh rhubarb, chopped,
2 pints of strawberries
Preheat oven to 400 degrees F.
In a large bowl, mix flour and sugar.
Add strawberries and chopped rhubarb.
Toss until rhubarb and strawberries are
well coated and let stand for 30 minutes.
This 30 minutes is very important,
it is the difference between
a watery pie and one that sets up nicely.
Next you need to make your
favorite double pie crust recipe.
I cheated and bought a ready made crust.
Fill your crust with the filling and
top with 2 tablespoons of butter.
Seal edges of top and bottom crust with water.
Crimp the edges and cut small holes in the
top crust to let steam escape.
I like to cut one center hole and curl the crust back.
Sprinkle top with 2 tablespoons of sugar.
Time to bake . . .
400 degrees for 35 to 40 minutes,
until bubbly and brown.
Cool & slice :)
Now comes the hardest part . . .
deciding if you want it with
whipped cream or ice cream.
You can have both if you wish.
If you try this pie,
I hope that you like it as much as we do.
Keep Smiling!
Your blogging sister,
Connie :)
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