I plan on heading home to spend some time with my mom on Sunday. I wasn't able to come up with a spectacular mother's day gift so I am going to attempt to bake one of her favorite pies. The rhubarb in the garden is just now ready to be picked. Last year I made a strawberry-rhubarb pie and she absolutely loved it. She is not big on desserts (an understatement) but this is one of the few desserts she enjoys and will eat. I'm a bit nervous because my oven is on its last leg, and I'm afraid the pie won't turn out well because of it.
Here is the strawberry-rhubarb pie recipe that I used to make several (9-inch) pies last year and got lots of rave reviews:
Ingredients:
Pastry for 9-inch two-crust pie
1 1/3 to 12/3 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon grated orange peel (optional)
2 cups cut-up rhubarb (1 1/2 inch pieces)
2 cups sliced strawberries
3 tablespoons margarine or butter
Directions:
Heat oven to 425. Prepare pasty. Mix sugar, flour, and orange peel. Turn half of the rhubarb into pastry-lined pie plate; sprinkle with half of the sugar mixture. Repeat with remaining rhubarb and sugar mixture; dot with margarine. Cover with top crust that has slits cut in it; seal and flute. Sprinkle with sugar if desired. Cover edge with 2-3 inch strip of aluminum foil to prevent excessive browning; remove foil during last 15 minutes of baking.
Bake until crust is brown and juice begins to buble through slits in crust, 40-50 minutes.
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