Saturday, May 28, 2011
Strawberry Rhubarb Pie...
Last week I placed an order for some fresh Rhubarb.....
Little did I know it only came in a 20 lb. box! Yup, you heard right...20 lbs.
So needless to say I was cutting and chopping all afternoon.
And just in case you are wondering how many cups a 20 lb. box gives you, and I am talking small pieces...30 Cups!!
And that brings us to today recipe....Strawberry Rhubarb Pie.
This also happens to be one of my Dad's favorite's. Since I am heading home for the Memorial Weekend & family H.S. Graduation I thought I would take a couple with me. (*I am also taking THE BEST Potato Salad! I will share that later*)
*This will make (2) 9 inch Pies
4 C. Fresh Rhubarb; cut into small pieces
4 C. Strawberries: you can use frozen
1 1/2 C. Sugar
1 tsp. Cinnamon
6 TBSP Corn Starch
1 tsp. Lemon Juice
Mix the above ingredients together and set aside to release juices, about 15 minutes.
In mixing bowl combine:
2 C. Flour
1 C. Brown Sugar
1/4 tsp. Cinnamon
2 Sticks Cold Butter: cut in small pieces
Mix together until crumbly.
Divide filling between (2) unbaked Pie shell's.
then top with Crumb topping.
Bake @ 400 for 45-50 minutes.
Cool completely before cutting.
*The crumb topping is optional, you can top with another pie crust. Make sure to cut slits in top for air holes.