Wednesday, June 5, 2013
Strawberries were finally in at the farmer's market this past weekend, so I bought a bunch to make a pie. Fortunately, the local co-op has also been well stocked in rhubarb. Join the two and you get this sweet hot red mess. This is the first pie since my second son was born about a week ago. Not bad output. I credit my mother with making it all possible. If she wasn't here with us a for a few weeks, I surely would not have time to get a pie into the oven. Thanks ma! The first slice is for you!
Results are in: heaped with whipped cream, this one really hit the spot. I feel the need to mention that it "set up nice." The 5T. of arrowroot starch achieved the perfect consistency for the filling. Too little thickener (which I am often guilty of) and the filling is too soupy, which makes the bottom crust all soggy. This batch of filling helped maintain the integrity of the crust. Well, with that, I'll leave you with the recipe while I go pat myself on the back and have another "nursing mother" oversize slice.
Strawberry Rhubarb Pie
pastry dough sufficient for two pie crusts
1 lb. rhubarb (6 stalks), cut into 1/2" slices
2 quarts of strawberries, hulled and halved (if large)
1/2 cup sugar
1/2 cup brown sugar
1 t. Penzey's Vietnamese extra fancy cinnamon
5 T. arrowroot starch
Mix all the filling in a large bowl. Roll out bottom crust and place in pie dish. Pour filling in. Roll out upper crust, place on top, cut vent, and crimp to seal edges. Bake at 400F for 25 min, then reduce heat to 350F and bake for another 40-50 min, until crust is golden and fruit goo starts splashing out of the crust vent.
Current Pie Tally: 113