Jun 082013
 

OLYMPUS DIGITAL CAMERAJune 9th is National Strawberry Rhubarb Pie Day. A sweet-tart pie with a bottom crust and a top crust, lattice crust, or crumble topping. The filling is made from the stalks of the rhubarb plant and strawberries. Some folks consider this a must have spring pie while others consider it a late summer pie.

Side Note: Ben Franklin is credited for bringing rhubarb the United States in 1772. It wasn’t until the 1800s that it became a popular pie filling.

Strawberry Rhubarb Pie
4 cups chopped rhubarb
2 cups sliced strawberries
1-1/3 cups granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
pastry for a double-crust 9-inch pie
1 egg, beaten for glaze
sugar

Preheat oven to 375F. Combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon. Set aside. On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate. Spoon in the filling. Roll out pastry for top crust. Place on pie and crimp edges to seal. Brush pastry with beaten egg. Sprinkle with sugar. using a knife, cut slits for vents. Bake 50-60 minutes or until rhubarb is tender and the crust is golden. Let stand 15 minutes before cutting.

Image courtesy of Dan4th Nicholas and Wikipedia.org

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 June 8, 2013  Posted by at 12:33 pm 06 June Tagged with: , ,