Finally found some rhubarb at the store last week. It's crazy how plentiful/common/cheap/easy to come by rhubarb is in other parts of the country but so scarce here! (Kind of the opposite of how cheap avocados are in San Diego!)
Sprouts supposedly had some fresh but was sold out when I got there. They did have some frozen packages so we got some and made the same pie we did last year (see that page for notes) but with a few variations. More fresh strawberries, less sugar, and I used whole wheat pastry flour on the crust this time. Here's the new tweak:
My grandma's pie crust recipe:
4 cups whole wheat pastry flour
1 3/4 cups Crisco
1 tsp. salt
Chop all up with large serving fork.
Add:
1 egg
1 Tablespoon apple cider vinegar
1/2 cup cold water
Mix together, blend and chill for 15 minutes.
Don't handle pie dough too much, and it will be nice & flakey.
Pie filling:
1 12-oz package chopped red rhubarb, frozen
3 cups de-stemmed, washed and cut RIPE strawberries (in larger pieces)
1 cup sugar (if the strawberries are not ripe you can do 1/4- 1/2 cup more to taste)
2 Tablespoons Tapioca
1 tablespoon all-purpose flour
1 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
Mix filling ingredients in large bowl and pour out into chilled crust. Brush edges of pie crust with some of mixture of 1 egg white mixed with 1 tsp water. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with rest of egg white wash and sprinkle some sugar on top. Bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Don't forget to put a pan under the pie dish to catch the drippings! (I forgot AGAIN and the whole house filled with smoke!)
No comments:
Post a Comment