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.

Ingrediants:
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.



3 comments:

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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