What to do when you have a bundle of rhubarb and some bitter strawberries...well make a pie of course. Our church makes pies for all the men on Father's Day. This was my contribution. I thought it was truly beautiful and lets face it a labor of love. The fact that they get pies every year drives me nuts. For mothers day we get long stem rose that our children love to turn promptly into swords. This is one girl here who doesn't really like flowers that much. Oh they are pretty and all but the shelf life is short and a lot of times they just make the water in the vase stinky. YUCK! Plus what is a girl to do with a single long stem rose. I myself am more taken with labors of love. Baking a pie is a labor of love and quite frankly reaching into that hot oven on an exceptionally hot June night is just a labor :) I got to try a piece of this beauty. It wasn't half bad. FYI it would be wise to use a little less sugar.
STRAWBERRY - RHUBARB PIE
Printed from COOKS.COM
Pastry for double-crust pie
1 1/4 c. sugar
5 tbsp. flour
1/4 tsp. salt
2 c. fresh rhubarb, cut in 1-inch pieces
2 c. fresh strawberries, hulled and cut in half
2 tbsp. butter
Heat oven to 425 degrees. Line 9-inch pie plate with crust. Roll out top crust. Mix all ingredients except rhubarb, strawberries, and butter.
Place half of rhubarb, half of strawberries in the pie plate; sprinkle with half of the sugar mixture. Repeat, then dot with butter. Cover with top crust. Bake 40-50 minutes. Serve warm or cold.
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