JPChurch
First Sergeant
- Joined
- Dec 30, 2016
- Location
- Manassas VA
I made a strawberry rhubarb pie on Monday.
Here's my recipe, very simple:
2 cups sliced/ diced rhubarb
4 cups tops cut off and quartered or
sliced in half strawberries. I grow my own, they're so much better than store bought strawberries. I've been picking mine for the last 2 weeks here.
1/2 cup sugar, 1/2 cup of all purpose flour whisked up in a bowl together. Fold/sprinkle that mixture into a big bowl of the fruit and rhubarb. Let the mixture set good for at least half an hour before pouring into your 9" deep dish pie shell. There will be just a tad left over. Dot the mixture with butter (like 1 and 1/2 tbsp.) all the way around before placing the top crust on. Slit the crust for steam and sprinkle with cinnamon.
Bake @ 400 for 35-40 minutes on a big baking pan lined with parchment paper if you don't want to fuss with the pie oozing, cause it will.
Let cool on a rack for the rest of the afternoon. It'll set up nice if you put it in the fridge overnight.
Here's pics of my pie and the berries I grow....It really is a good pie. I make my own blackberry pie also as I have lots of those out back also. When the NJ blueberries are in season I usually make a blueberry pie, same with the yellow Georgia peaches. I prefer to make pies with American grown produce when it's in season whether it's my own or from a state within our Union.
Here's my recipe, very simple:
2 cups sliced/ diced rhubarb
4 cups tops cut off and quartered or
sliced in half strawberries. I grow my own, they're so much better than store bought strawberries. I've been picking mine for the last 2 weeks here.
1/2 cup sugar, 1/2 cup of all purpose flour whisked up in a bowl together. Fold/sprinkle that mixture into a big bowl of the fruit and rhubarb. Let the mixture set good for at least half an hour before pouring into your 9" deep dish pie shell. There will be just a tad left over. Dot the mixture with butter (like 1 and 1/2 tbsp.) all the way around before placing the top crust on. Slit the crust for steam and sprinkle with cinnamon.
Bake @ 400 for 35-40 minutes on a big baking pan lined with parchment paper if you don't want to fuss with the pie oozing, cause it will.
Let cool on a rack for the rest of the afternoon. It'll set up nice if you put it in the fridge overnight.
Here's pics of my pie and the berries I grow....It really is a good pie. I make my own blackberry pie also as I have lots of those out back also. When the NJ blueberries are in season I usually make a blueberry pie, same with the yellow Georgia peaches. I prefer to make pies with American grown produce when it's in season whether it's my own or from a state within our Union.