Strawberry Rhubarb Pie I
1 cup white sugar
1/2 cup all-purpose flour
1 pound fresh rhubarb, chopped
2 pints fresh strawberries
1 recipe pastry for a 9 inch double crust pie
2 tablespoons butter
1 egg yolk
2 tablespoons white sugar
Preheat oven to 400 degrees F (200 degrees C). In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes. Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water. Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape. Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
Did you know?
Ben Franklin is credited for bringing rhubarb seeds to the North American east coast in 1772, yet the red stalks did not catch on until the early 1800s, when it became a popular ingredient for pie.
Strawberry Rhubarb Pie II
Pastry for 9 inch double pie crust
1 1/4 cups plus 1 tablespoon sugar
1/3 cup unbleached all-purpose flour
1 teaspoon finely grated orange zest
Pinch of salt
4 cups fresh rhubarb, cut into 1 inch pieces
2 cups halved strawberries
2 tablespoons butter
1 teaspoon milk
Whipped cream or vanilla yogurt, to serve.
Combine 1 1/4 cup of the sugar, flour, orange zest and salt. Add rhubarb and strawberries, toss lightly. Set aside. Preheat oven to 425 F. Put pre-made crust into glass pie plate or put homemade crust into pie plate. Spoon filling into pastry, dot with butter. Create Lattice over pie using milk to attach strips, flute edges, sprinkle sugar over lattice, place pie on a bakng sheet to catch juice from overflow. Bake for 15 minutes reduce heat to 350F bake for another 50 minutes.
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