Friday, May 30

mmmmm....pie!

Although my garden hasn't been planted yet, there is always a special treat growing in the back corner as soon as the snow is gone and the weather warms up. Rhubarb! So last week for our Bible study treat, I baked a fresh rhubarb-strawberry pie. YUM! Here's the simple recipe I always use:

Fresh Rhubarb-Strawberry Pie

Pastry for a 9 inch two-crust pie
1 2/3 cups sugar
1/3 cup flour
1/2 teaspoon grated orange peel (optional)
2 heaping cups rhubarb, cut into 1/2 inch pieces
2 heaping cups strawberries, sliced
2 tablespoons butter

Heat oven to 425 degrees. Prepare pastry. Mix sugar, flour, and orange peel (if using) in one bowl. In a separate bowl, stir the rhubarb and strawberries together and then put half into the pastry lined pan. Sprinkle with half of the sugar mixture. Place the remainder of the rhubarb-strawberries on top and cover with the remainder of the sugar mixture. Dot with butter. Cover with the top crust, seal, and slit the top with your knife. (you can lightly sprinkle sugar on the top crust, if desired). Cover the edge of the pie crust with foil to prevent excess browning, removing it the last 15 minutes of baking. Bake until the crust is lightly brown and the juice begins to bubble through the slits in the crust, about 40 to 50 minutes. ( I will typically put the pie on a small pizza pan to bake as the pie juices often bubble over onto my oven floor which makes a smoky oven for weeks to come!) Serve warm with vanilla ice cream! YUM!



Hope you are enjoying fresh fruits and vegetables in this early gardening season!

Blessings,
Tammy ~@~

1 comment:

Honest to Ya~Ya said...

This recipe is going in my files...thanks!!☺

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