Friday, March 28, 2008
I could use one of these right about now...
I'm feeling sick (no, not before my trip!) And I'm day dreaming about the pie I made a couple of weeks ago. It's times like these when I wish I wasn't home alone and that I had someone to make me soup, tea, and give me a piece of Strawberry Rhubarb pie- ala mode, please!
I couldn't resist making this pie when I saw the fresh Rhubarb stocks at Fred Meyer. I guess it truly is Spring despite the snowflakes falling outside my window today (should I be blaming this on Global Warming?).
(Can you see the bird on a wire?)
I realized quickly when I got home that I did not have enough Rhubarb to pull the America's Test Kitchen recipe off. So I improvised! And it was so delicious I thought I'd share.
Use whatever pie crust recipe you have and then fill it with the following. I'll give you the real recipe and then my revisions in parenthesis.
Strawberry Rhubarb (Apple) Pie-
2 teaspoons vegetable oil
1.5 lbs rhubarb peeled and cut into 1-inch pieces yielding 5-6 cups (I had 3 Rhubarb stocks...only about 2-3 cups, I would still use 4 stalks but that's plenty because I added 1 fuji apple to help fill in)
1 cup plus 1 tblspn sugar
3 tblspns arrowroot
1.5 lbs strawberries, hulled & quartered yielding 5 cups
.5 tspn vanilla extract
2 teaspoons grated zest from 1 orange (I used lemon- it was all I had around the house and it gave it a nice kick, more tangy then an orange)
1 large egg white, lightly beaten
- heat the oil in a large skillet over medium high until smoking. add the rhubarb and 1/4 cup of the sugar and cook, stirring frequently until the rhubarb has shed most of its liquid but is still firm, about 5 minutes. transfer to a large plate and refrigerate until cool
- prepare the dough (your own recipe)
- adjust oven rack to lowest position and heat to 500
- in a small bowl mix 3/4 cup of the sugar, arrowroot, and salt. in a large bowl, toss together the strawberries, cooled, rhubarb, (1 apple peeled and cut into 1 inch. chunks), vanilla, and (lemon zest). sprinkle the sugar mixture over the top and stir to combine. spoon in to the pie shell.
- place top dough over the filling and press with the tines of a fork
- cut 8 slits in the top (very important to let out moisture, otherwise you'll have a soggy pie)
- brush the top with the egg whites & sprinkle with remaining sugar
- place pie on baking sheet and lower temp to 425
- bake until top crust is golden, about 25 minutes
- rotate pie from front to back and lower oven temp to 375 (this is where I put a pie crust shield on the edge, so it didn't burn)
- back until juices bubble and crust is deep golden brown, about 30-35 minutes longer
I thought it was fabulous..and I'm not really a pie fan. Although pie making does run in my family...my Great Uncle Leonard is a pie genius!