Wednesday, June 3, 2009

Rhubarb Strawberry Pie

It has been far too long since I've posted a recipe, but the insanity level in ly life has come down an amazing amount. Enough to bake...drumroll...rhubarb strawberry pie!
My fondest memories of my grandmother involve sitting on her back porch in the summer with something yummy she'd made, like her version of this pie. Unfortunately, her recipe died with her, so I tweaked one from Taste of Home (all hail Tast of Home!) to try. My lovely neighbor, a retiree who is always offering me great things from her garden, left some rhubarb on my doorstep. This recipe was meant to be. :-)
1 cup cup sugar
1-1/2 tablespoons cornstarch
3 cups sliced rhubarb (1/4-inch pieces)
3 cups sliced unsweetened strawberries
1/3 cup fresh orange juice
Pastry for double-crust pie (9 inches)

Directions: In a large bowl, combine sugar and cornstarch. Stir in the juice. Add fruit; toss to coat. Let stand for 15 minutes. Line a deep-dish 9-in. pie plate with bottom crust; trim pastry even with edge. Fill with fruit filling. Roll out remaining pastry; trim, seal, and flute edges.
Bake at 400° for 20 minutes. Reduce heat to 375° and bake 30 minutes more or until filling is bubbly and rhubarb is tender. Cool on a wire rack. Store in the refrigerator. Yield: 8 servings.
This tastes best when it's been refrigerated, IMHO. Some folks don't care for the tart side of
rhubarb, but that's what a nice dollop of vanilla ice cream is for.
You could serve this one at a picnic. It's Fourth of July material.

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