Monday, June 14, 2010

Rhu-berry Pie!

For reason I can not pronounce Rhubarb strawberry pie, hence rhu-berry. I've been planning on making this scrumptious pie back when rhubarb first came in season but I somehow forgot. A week ago I remembered my longing and went on a search for late season rhubarb. After purchasing nearly two pounds on the ruby stalks from a local produce stand, I planned my pie date. Now, for this pie not just any strawberries would be good enough. Oh no! I picked my own at Trauger's. For $1.50 a pound, who wouldn't? I made the top crust myself but the bottom is a premade pie crust that was taking up space in my freezer.
The recipe that I used is adapted from Betty Crocker's Cookbook. I highly recommend this cookbook to anyone that likes to cook.

Pie crust enough for bottom and top
2 cups rhubarb peeled and sliced into 1/2 inch pieces
2 cups strawberries sliced into 1/2 inch pieces
1 1/3 cup sugar
1/2 cup flour

Preheat oven to 425 degrees. In a large bowl mix everything together. A poor into pie crust lined pie pan. Put other crust on top and "pinch" it down. Poke ventalation holes on top. Cover edge with tin foil. Bake for 40-50 minutes taking the tin foil off for the last 15 minutes of baking.

Your end product should look something like this.


Pilgrim Soul said...

The strawberries at Trauger's were fantastic this season! I can't wait until their raspberries are ready. The pie looks yummy!

Rachel B. said...

I almost forgot that you lived so close to me! Maybe when raspberries are in we can pick together?

Judy said...

Your rhu-berry pie looks delicious! I posted a recipe for rhubarb crisp on my blog if your interested.

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