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Friday, June 10, 2011

Strawberry Rhubarb Pie

Mmmmm pie. I love pie. This was a close second to my all-time-favorite Blueberry Pie. I had never really had strawberry rhubarb pie before but I am now a fan! I just wish I had a slice right now.



Ingredients:
1 recipe double-crust pie dough of your choice (I use this recipe
3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, stripped of any rough outer fibers and cut in 1/2-inch thick slices
3 1/2 cups (about 1 pound) strawberries, hulled and sliced or halved depending on their size
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk beaten with 1 teaspoon water (for glaze)

Directions:
Preheat oven to 400 degrees. Roll out half of the pie dough on a well-floured surface to a 12 inch circle. Transfer to a 9 inch pie plate.

Combine rhubarb, strawberries, sugars, lemon, salt, and tapioca in a large bowl. Stir gently until strawberries and rhubarb are evenly coated. Place filling inside the bottom pie crust. Dot with unsalted butter.

Roll out the remaining pie dough to an 11-inch circle and cut slits to vent (or use decorative cutters or a lattice top). Transfer to top the pie filling. Trim the top and bottom dough to leave a 1/2 inch overhang over the lip of the pie plate. Fold rim of dough underneath itself to seal and then crimp the edges.

Transfer the pie to a baking sheet and brush with the egg yolk/water mixture. Bake for 20 minutes at 400, then reduce to 350 and bake an additional 25-30 minutes, until the pie is golden and the juices are bubbly.
Transfer the pie to wire rack to cool for 1-2 hours. When cool, the juices will gel. This pie will keep at room temp for up to three days.

Adapted from Smitten Kitchen.


Linked to Mangoes and Chutney Fat Camp Friday and Home Sweet Farm Delectable Tuesday.

Strawberry-Rhubarb Pie on FoodistaStrawberry-Rhubarb Pie

Labels:

6 Comments:

Blogger Alisa said...

It's delicious. I found you from the foodie blog roll and I'd love to guide Foodista readers to your site. I hope you could add this strawberry rhubarb pie widget at the end of this post so we could add you in our list of food bloggers who blogged about making this pie,Thanks!

June 12, 2011 at 10:05 AM  
Blogger Kitchen Belleicious said...

This look just like summer. So delicious and pretty. I made the same thing but in mini hand pies. Think I'll post it next week or so but boy is rhubarb and strawberry so good together!

June 13, 2011 at 9:00 AM  
Blogger SnoWhite said...

Love strawberry rhubarb pie -- and your photos make me want a slice right now :)

June 13, 2011 at 9:31 AM  
Blogger Miranda said...

I have never had strawberry rhubarb pie either, and I am seeing rhubarb all over the web (can you believe I have never even had a rhubarb?) Your crust looks perfectly flaky. Thanks for linking to Fat Camp Friday, see you next week! http://bit.ly/jHOrlN

June 13, 2011 at 10:56 AM  
Anonymous Jenna @ Newlyweds said...

Oh my goodness, could that pie be any cuter? Can you believe I've never had rhubarb at all. I just can't find rhubarb in stores around here in Texas.

June 13, 2011 at 3:40 PM  
Blogger Christina said...

@Miranda and Jenna - I hadn't ever had rhubarb either. It is great in the pie, though!

June 14, 2011 at 10:48 AM  

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C + C Marriage Factory: Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

Mmmmm pie. I love pie. This was a close second to my all-time-favorite Blueberry Pie. I had never really had strawberry rhubarb pie before but I am now a fan! I just wish I had a slice right now.



Ingredients:
1 recipe double-crust pie dough of your choice (I use this recipe
3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, stripped of any rough outer fibers and cut in 1/2-inch thick slices
3 1/2 cups (about 1 pound) strawberries, hulled and sliced or halved depending on their size
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk beaten with 1 teaspoon water (for glaze)

Directions:
Preheat oven to 400 degrees. Roll out half of the pie dough on a well-floured surface to a 12 inch circle. Transfer to a 9 inch pie plate.

Combine rhubarb, strawberries, sugars, lemon, salt, and tapioca in a large bowl. Stir gently until strawberries and rhubarb are evenly coated. Place filling inside the bottom pie crust. Dot with unsalted butter.

Roll out the remaining pie dough to an 11-inch circle and cut slits to vent (or use decorative cutters or a lattice top). Transfer to top the pie filling. Trim the top and bottom dough to leave a 1/2 inch overhang over the lip of the pie plate. Fold rim of dough underneath itself to seal and then crimp the edges.

Transfer the pie to a baking sheet and brush with the egg yolk/water mixture. Bake for 20 minutes at 400, then reduce to 350 and bake an additional 25-30 minutes, until the pie is golden and the juices are bubbly.
Transfer the pie to wire rack to cool for 1-2 hours. When cool, the juices will gel. This pie will keep at room temp for up to three days.

Adapted from Smitten Kitchen.


Linked to Mangoes and Chutney Fat Camp Friday and Home Sweet Farm Delectable Tuesday.

Strawberry-Rhubarb Pie on FoodistaStrawberry-Rhubarb Pie

Labels: