Tuesday, 21 July 2009

Strawberry Rhubarb Pie

The local strawberry season was disappointing this year due to the cool, wet weather this summer. But my rhubarb has thrived in the same conditions. I extended the strawberries and made several strawberry rhubarb pies.

Prepare a single pastry crust and line a 9" pie plate, fluting the edge.

Combine in a large bowl:
2 cups strawberries (cut large ones in half)
2 cups diced rhubarb
1/4 cup white flour
3/4 cup white sugar

Mix together and dump into the crust.

Crumb topping:
1/4 cup soft butter
1/2 cup flour
1/2 cup brown sugar

Mix together until crumbly and place over the top of the fruit.

Bake at 425F for 12 minutes, then turn heat down to 350F until filling is thickened and clear, about 45 minutes. (glass pans may be done a bit sooner)

It is a good idea to place a cooking sheet under the pie as it usually runs over a little.


denverdoc said...

what a perfect time to drop by and be greeted by this beauty at the top of the page. I'm going to try it--I love strawberry rhubarb pie, but definitely gotta' have real whipped cream on it. I still make your vegetable biryani (sp?) and have gotten requests for the recipe.

Ruth said...

Thanks Judy. I made this same recipe with blueberries yesterday...4 cups of berries, and 1/2 cup sugar in the fruit, same crumb topping. It turned out well too.