Wednesday, June 9, 2010
Strawberry-rhubarb pie is a classic. Both fruits are in season right now, so why not put them together?
In this recipe, I give two amounts for the sugar.
If you like your pie less sweet, use the 3/4 cup. If you like it good and sweet use the full amount of 1-1/2 cups.
Preheat your oven to 400 degrees Fahrenheit.
You will need a 9" pie plate.
Pastry for 2-crust 9" pie
3/4 to 1-1/2 cups sugar
1/3 cup flour
1/4 teaspoon salt
1/4 teaspoon nutmeg
3 cups rhubarb, chopped into 1/2" slices
1 cup sliced strawberries
1 Tablespoon butter
Combine sugar, flour, salt, and nutmeg in a large mixing bowl.
Add the rhubarb and strawberries and toss. Let sit for 20 minutes.
Put bottom crust into pie plate.
Pour fruit mixture into the crust.
Dot with the butter.
Cover with top crust and seal.
Make 5 slits on top to allow steam to escape during baking.
Bake for 40-45 minutes until the filling is bubbling thickly.
Let cool for at least a few hours for the pie to set up.