Wednesday, June 4, 2014

Rhuberry Pie Tastes Like Summer

The rhubarb I bought for a pie a week ago was starting to get mushy in my fridge, raspberries and blueberries were on sale, and my oldest son wanted to pick mulberries. So I present you all with this humdinger of a pie. It was sensational, dare I say PERFECT. My husband and I had no problem eating the entire thing ourselves every night until it was gone. And now that it is gone, I wish there was more. Might have to go restock on the ingredients! And now for the tantalizing recipe:

Rhuberry Pie (makes one 9" pie)

buttery pastry dough for bottom and top crust
1/2 c. white sugar
1/2 c. brown sugar
4 - 6 large stalks of rhubarb (about 1 lb.)
1 pint of blueberries
1/2 pint (6 oz) red raspberries
1/2 pint wild mulberries
1/4 c. arrowroot starch
a splash of orange juice (not from concentrate)
juice from 1 lime wedge
small amount of white sugar to sprinkle on top crust

Mix filling ingredients in a large nonreactive bowl. Roll out bottom crust and place in pie dish. Pour filling in. Roll out top crust and place on top of pie. Cut air vent in middle of top crust. Fold crust edges over and crimp to seal. Sprinkle top crust with a small amount of sugar. Freeze pie for 10 minutes. Bake at 400 F for 25 minutes. Reduce heat to 350 F and continue to bake for another 40 minutes. Cool and serve.

Current Pie Tally: 139

1 comment:

Crystal said...

Looks amazing! Thanks so much!