Friday, May 6, 2011

Strawberry Rhubarb Pie

Ok, let's just get this out of the way now. . .YOU'RE WELCOME!!!!  There, now I've said it, because I'm pretty sure once you make this pie you (and whoever is lucky enough to get a slice) will be thanking me.  This is one of my all time favorite pies, and it's made out of a vegetable, so I'm sure it's super healthy!!

Strawberry Rhubarb Pie

1 pie crust for double crust pie
2 1/2 cups chopped red rhubarb, fresh or thawed from frozen
2 1/2 cups strawberries, washed and stemmed and cut in large pieces
1/2 tsp lemon zest
1/2 tsp lemon juice
1 tsp vanilla extract
1 1/2 cups sugar
3 Tbs clear jel instant (or 2 T. quick cook tapioca + 1 T. cornstrarch)
1/8 tsp cardamom
2 Tbs butter, cubed small
2 tsp melted butter
1 Tbs turbinado sugar

Preheat your oven to 375°.

Line a pie pan with pie crust dough. You can make your dough from scratch, or do as I've been doing lately and buy your crust.  I really like the Pillsbury Pie Crusts in the refrigerated section.  They go on sale frequently and I can usually find a good coupon (click here to check for a printable coupon). They freeze well, so buy lots when they're cheap!

In a large bowl combine the rhubarb, strawberries, zest and juice of lemon, and vanilla.

Once upon a time I lived in Oregon where rhubarb grew in abundance and we had so much we couldn't find ways to use it all.  Now I use this.
Rhubarb defrosted in microwave

In a separate bowl mix the clear jel (or tapioca and cornstarch), sugar and cardamom.

Sprinkle sugar and clear jel mixture over the rhubarb and strawberries and stir to combine well.  

Pour out into crust.

Dot the top of the filling with the butter.

Top with the top crust and crimp edges to seal.  Brush top of crust with 2 t. melted butter and sprinkle with the turbinado sugar.  Cut slits in top crust to vent pie.

Place the pie on a foil covered baking sheet and bake in a preheated 375° oven for 60- 65 minutes or until pie is bubbly. 

This is the reason for the foil lined pan under the pie.  Foil = easy cleanup.  No foil = burned stinky mess at the bottom of your oven!
Cover the edges of your pie with foil during baking if needed to prevent over browning.  Let cool before serving.
OK, I couldn't wait for it to cool, so it's a little runny still, but YUMZ nonetheless!


jo said...

We are so ready for this springlike dessert. There is an abundance of rhubarb in the garden and this recipe looks like a delightful way to use some of it! My Saturday project. Already have the strawberries.

TexasMom said...

I am jealous of your rhubarb! Enjoy your pie :)

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