Wednesday, April 24, 2013

Rhubarb Strawberry Pie

Some desserts are too good to pass up all the time. That's just how I feel. It's the justification I use for moderation! And, how a recipe for a sweet treat like rhubarb strawberry pie is here in a stealthy cooking blog. To me, that means I make this pie when we have guests for a special occasion, so there's only one piece available for everyone! Most strawberry rhubarb pies have equal amounts of strawberries and rhubarb, but I find the strawberries overpower the taste of the rhubarb. Using more rhubarb than strawberries evens out the taste, with lemon melding the flavors. The small amount of butter makes this pie taste rich!


2 rounds of whole wheat pastry dough

1 lb rhubarb stalks, cut into 1/2 inch lengths to make 3 cups
1 quart strawberries, cut into half, lengthwise to make 2 cups
1/4 tsp grated lemon zest
3/4 cup sugar
1/4 cup cornstarch
1 Tbs butter

1 tsp milk
1 tsp sugar

Directions: Preheat the oven to 425F. Mix the rhubarb and strawberries with the lemon zest, sugar, and cornstarch. Let sit for 15 minutes. Place one of the pieces of pastry dough in the bottom of an 8 inch pie plate. Fill the pie with the rhubarb and strawberry mixture. Cut the butter into small pieces and sprinkle over the top of the pie. Top the pie with the second crust. Brush the top pie crust with the milk, then sprinkle with sugar. Cut vents in the top of the pie crust. Place the pie on a rack in the middle of the oven. Bake at 425 for 30 minutes. Reduce the heat to 350F, place a cookie pan on a lower rack of the oven to catch drips, and bake for an additional 30 minutes. Let the pie cool, then cut into wedges and serve.

Serves 6

Stealthy Cooking Tip: Sometimes moderation is what it's all about! Wait for a special occasion to cook this springtime wonder!

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