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It's Rhubarb season in my area and Strawberries will be coming along in June.
I made my first Strawberry Rhubarb Pie yesterday and my oh my was it good. The only recipe I ever use is from my Betty Crocker's Cookbook from the 1970's. That cookbook is in rough shape, proving how much I have used it over the past 30+ years and how enduring the recipes are.
The rhubarb was from a local farm and was given to me as a gift. It was huge. It was about 3" wide by 2 feet long....really! Sorry I didn't get a picture of it. I have enough for at least two more pies. It freezes well in a plastic freezer bag.
I had to use store-bought strawberries, which aren't as sweet as local, but this recipe has enough sugar in it to make anything sweet!
Strawberry Rhubarb Pie
Pastry for 9" two crust pie ( I cheat and use Pillsbury's All Ready Pie Crust)
1 1/3 cups sugar
1/3 cup flour
1/2 teaspoon grated orange peel (optional)
2 cups cut up 1/2" pieces of rhubarb
2 cups sliced strawberries
2 tablespoons butter
Heat oven to 425 degrees. Prepare pastry in your pie plate.
Stir together sugar, flour and orange peel.
Turn 1 cup of the rhubarb and one cup of the
strawberries into the pie crust and
sprinkle half the sugar mixture on top.
Repeat with remaining rhubarb, strawberries and sugar mixture.
Dot with butter. Cover with top crust, seal and flute.
Cut slits into the top. Sprinkle with sugar.
Cover the edge of the pie with foil to prevent excessive browning.
Remove the foil the last 15 minutes of baking.
Bake 40 to 50 minutes. or until crust is brown and juice bubbles out of slits.
Enjoy this sweet, tart pie either warm or cold with whipped cream. It is quite juicy so I could not get a good piece out of the pie plate for a mouthwatering, enticing picture!
It's not about the presentation, it's about the taste!
AnnMarie xoxo
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