STRAWBERRY RHUBARB PIE

 

  • Cooking Time: 45min
  • Servings: 8
  • Preparation Time: 20min

Ingredients

  • 2 pie pastries - I usually cheat and use Jiffy mix or buy refrigerated rolls
  • 1qt fresh Rhubarb, cut into small chunks
  • 1qt fresh Strawberries, quartered
  • 1 1/2c Sugar
  • 1/3c Flour
  • heaping tablspoon Corn Starch

Directions

  • Heat oven to 350deg.
  • Blend together sugar, flour and starch.
  • In large bowl, toss fruit together.
  • Pour sugar mixture over fruit and stir to blend well, ensuring all fruit is coated with mixture.
  • Line deep-dish pie plate with bottom crust.
  • Pour fruit into crust; it may take some cramming to get it all in there- if you don't have deep-dish pie plates, make 2 pies in the shallower ones.
  • Cover with top crust; pinch or fork together edges- whatever your preferred method, and cut slits in top of crust. Some like to make a lattice top, as it's rather apropos of the old-fashioned pie.
  • Bake pie 40-45+min, til brown and bubbling from slits. I really stuff my pies and they do tend to overflow a little. This is just a little annoying because it can burn on the bottom of the oven. But I like fat pies.

Notes

My Grandma used to make this- she had a patch of rhubarb in the backyard when I was a kid. My neighbor's dad has one, too, turns out, and this year he sent me some. I froze half of it for Thanksgiving. My neighbor just HAD to try the pie- no one makes this anymore! It was awesome- like being a kid again, going back to Grandma's.

Categories: Pie 
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