sooo goooood. (no pictures, but trust me. it looked as good as it tasted.) tis the season for rhubarb! go buy some! post-haste!
strawberry rhubarb pie
1 cup white sugar
1/4 cup all-purpose flour
1/4 cup whole-wheat flour
1 pound fresh rhubarb, chopped
2 pints fresh strawberries
1 recipe pastry for a 9 inch double crust pie
1 egg
1 tsp water
1 T turbinado sugar
directions
1. preheat oven to 400 degrees F.
2. slice rhubarb and strawberries into 1/4-inch-thick pieces. in a large bowl, mix flour and sugar. add strawberries and chopped rhubarb. toss with sugar and flour and let stand for 30 minutes. (this is an essential step. do not skip it!)
3. pour filling into pie crust. slice top crust into strips. cover filling with lattice top pattern. seal edges of top and bottom crust with a fork.
4. whisk egg and water together. paint onto the top with a pastry brush. sprinkle with turbinado sugar or coarse sugar.
5. bake at 400 degrees F, for 35 to 40 minutes. do not open the oven. turn the oven off and leave the pie in the oven for 20 minutes. remove the pie from the oven and cool on a rack.
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