Thursday, August 15, 2013

Strawberry-rhubarb pie


This was one of the first pies I've ever tasted. We stayed on campus as summer workers during my college years, and an adventurous, good friend of mine decided that we are going to prepare a pie. She found lots of rhubarb growing in one of the college plots and bought a box of fresh strawberries. We did not have cooking equipment. Everything in the kitchen had to be solved creatively. Lacking a pie dish, my friend grabbed a metal cookie box and lined it with aluminum foil. The pie that came out was one of the best pies I've ever had. Unfortunately, the metal box was not reusable. It did not weather being baked well.

Ingredients
2x9-inch pie crusts
3 cups of rhubarb
1.5 cups strawberries
0.5 cup sugar
2 tbsp brown sugar
zest of one lemon
1 tsp vanilla
0.5 tsp cinnamon
0.25 cup Minute tapioca
2 tbsp butter
0.25 tsp salt
egg wash
granulated sugar

Preparation
Roll out the bottom crust into an 11-inch circle, place into shape. Preheat oven to 400F.

Mix hulled and quartered strawberries and rhubarb cut into quarter-inch pieces. Add sugar, lemon zest, tapioca, cinnamon, vanilla and salt. Mix well.


Pour filling mixture into bottom crust. Cover with top crust rolled out to 11-inches. Seal crust and tuck under. Cut slits into top.


Brush with egg-wash and cover edges with aluminum foil. Sprinkle with granulated sugar. Bake at 400F for 20 minutes, then reduce heat to 350F and bake for 25 more minutes, until juices bubble thickly.


Cool on a cookie rack, serve lukewarm with whipped cream or vanilla ice cream.

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