Thursday, October 11, 2012

Strawberry Rhubarb Pie

I thought I would share a recipe with you today, which is something I normally don't do on my blog.  So, here it goes.
Strawberry Rhubarb Pie 
I normally take time to make a crust from scratch, but time was short. 
Shhhh.....I used two Pillsbury Ready Crusts, but who cares, right?!
Sometimes you just got to do what you got to do. 
Preheat your oven to 425 degrees.
Then, pull out one crust and place it in an ungreased pie pan. 
Press firmly to make sure it covers. 
Allow some dough to hang over the edge.
Then, in a medium sized mixing bowl, place 2 cups of diced rhubarb (frozen or fresh) and 3-4 cups strawberries (frozen or fresh).
Then, add in the following ingredients and stir together:
3/4 cup sugar
3 Tbsp flour
1 tsp cinnamon
1/4 tsp salt
1/4 tsp nutmeg
Once mixed well, add 1 tsp of lemon juice and gently toss mixture again.
 Once everything is mixed together, pour ingredients into the prepared pie pan.
 Finally, take the second pie crust and place it over the pie, pinching the two pie crust together to seal the deal!  Poke a knife through the top pie crust at least 4-5 times, to allow your pie to breathe as it is baking.
 Place pie on a cookie sheet, to protect your oven if the pie bubbles over. 
Place pie on the center rack in your oven and bake for 20 mins.  Once 20 mins has passed, take the pie out and cover the edges of the crust with tin foil, so they don't burn for the remainder of the baking process.  Once you have cover the edges of the crust, place the pie back in the oven for 20-25 more mins.  The top crust should be golden brown when pie is done. 
Allow your pie to then cool on a cooling rack for 20-30 mins.  
Make sure you have some vanilla ice cream to go along with! Enjoy!
XO Tiff

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