Monday, May 24, 2010

Rhubarb Pie

My mom and dad introduced the Pennsylvania Dutch Market in Cockeysville (next to Valley View Farms). Have you been there? It''s...a land of utter and completely happiness! The fresh baked donuts (first place I've found that makes marshmallow donuts with marshmallow fluff just like the old Hollywood Bakery in Arbutus used to make!), hot pretzels, fresh meats and cheeses are just incredible.

One of the counters had local produce, so I picked up some local rhubarb and strawberries. I've never cooked with rhubarb before, but I figured I could learn how with help from the internet. You can find anything on the internet, right? I learned that rhubarb is considered a fruit but is really a vegetable. Only the stalks should be eaten. It requires a good deal of sugar to stand up to the rhubarb's tartness and rhubarb aficionados generally prefer the tartness.

Now, for the recipe, I went to one my favorite sites - They have great, no-fail recipes and lots of reviews for users.

Strawberry Rhubarb Pie

Pie crust for a 2 crust pie (I used Pillsbury's Unroll and Fill)
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
3 1/2 cups strawberries, halved
1/2 cup, plus 2 TBLS sugar
1/4 cup cornstarch
1/2 teaspoon ground cinnamon
1/4 teaspoon salt

1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.

Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter flass pie dish. Trim excess dough, leaving 3/4-inch overhang.

Roll out second dough disk on lightly floured surface to 13-inch round. Create a lattice crust or use a mini-cookie cutter and punch out portions of the the dough (like in the picture above). Spoon filling into crust. Crimp edges decoratively.

Brush glaze over crust and transfer pie to a baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes total. Transfer pie to rack and cool completely.

Check out the original recipe here.

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