Sunday, April 11, 2010

Strawberry Rhubarb Pie

My brother Grant and I were jabber-jawing the other day, and he asked me if I remembered our Great Aunt Effie's strawberry rhubarb pie.  Do I ever!  It was the first time I had ever had strawberry rhubarb pie and we both agreed, it was love at first bite.  Aunt Effie, a tall, big-boned, taciturn Vermonter,  was my grandfather's sister.  She ran a boarding house, making meals for the lodgers every day of her life.  I was only 12 years or so, sat silently in her kitchen, watching her in awe, as she sternly rolled out the dough and threw together a pie lickety-split, no recipe required.  To this day I don't think I've ever had a pie as good as the one she made, but then I wonder, is any pie, like a kiss, any sweeter than the first.

I tried a new pie crust recipe made with a food processor.  I loved the way it worked up, it looked and handled beautifully, but despair at the way it turned out.  Can you say tough?  Oh my!  So I left the crust and ate the filling, which is very very good!

Glazed Strawberry-Rhubarb Pie
(Farm Journal's Homemade Pies, Cookies, & Bread)

Pasty for 2-crust pie
1 1/4 cup sugar
1/8 teaspoon salt (also known as a "pinch")
1/3 cup flour (I used cornstarch)
2 cups fresh strawberries, washed, dried, hulled, cut in halves
2 cups (1-inch pieces) fresh rhubarb
2 tablespoons butter or margarine, diced
1 tablespoon sugar
1 egg beaten with one tablespoon water (if desired, for glazing)

Combine the 1 1/4 cup sguar, salt and flour in a small bowl. 

In a separate bowl, combine the strawberries and rhubarb.  Pour half the fruits into a pastry-lined, 9-inch pie pan.  Sprinkle with half the sugar mixture.  Repeat with remaining fruit and sugar mixture. 

Dot the top with butter.

Apply the top crust, and flute the edges and make vent holes, or make a lattice top.  Brush top of pie with either cold water and sprinkle on one tablespoon sugar or brush with the beaten egg and water mixture and sprinkle with sugar.  (The egg wash gives a shiny glaze.)

Bake in a preheated 425*F oven, 40 to 50 minutes or until rhubarb is tender and crust is browned.

My Notes:  I think I had my pie on too low a rack.  The crust was very dark at the end of 50 minutes but the juices had not thickened, even after sitting for 3 hours.  I raised the oven rack,  covered the pie with tin foil, and put it back in a 350*F oven for 30 minutes,  The pie thickened up nicely.  Whew!

Here's a question for you.  Lots of folks have issues with a pie like this being too runny, and I admit it can be hard to gauge just how much thickener to add.  I want to say that my Aunt Effie started her pie filling on the stove first and then added it to the pie crust.  Anyone heard of that before?  I can't seem to find a recipe that supports the hazy memory.

36 comments:

  1. Yep, a lot of my mom's old recipes showed a thickening of the ingredients in a pot first...must be the 'old fashioned' way. grin. This looks terrific my dear friend and I can't keep up to your new posts...I am happy you are feeling better!

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  2. There is nothing like rhubarb and strawberries together! What a lovely yummy sounding recipe and wow what a photo! Droooooool!

    So glad you are feeling better!
    Amanda at Nourish

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  3. I'm so glad to see you're back! Crusts are tough. Very tough. I've never had much luck with them, which is why I do crumble toppings.

    the filling sounds awesome though. Can't wait until rhubarb appears here!

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  4. Your pie looks delicious! My Granny used to put filling ingredients into a pan & put it on the stove, not on the heat, but on the stove where a pilot light was lit. So she didn't actually cook the filling, but it was always warm. I could kick myself for not asking her why she did this.

    The one time I tried the food processor for my crust (which the blogger insisted was the best way to do it), my crust was tough. I've never tried another way since then--I always use a pastry blender.

    Welcome back!

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  5. What a yummy pie!
    I don't know anything about the filling but I have made pastry successfully in the FP by stopping it before the mixture comes together in a ball, and bringing it in by hand. So it just helps with the rubbing in part. The tip I have heard is also to have the butter frozen and grate it in. I think that is a great tip, but I have never been that organised! Cheers!

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  6. She's back and with pie! :)

    Katy, I've never had rhubarb. I know I'm seriously missing out but I seem to keep missing the season. :(

    Bummer about the crust.
    ~ingrid

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  7. I have never had rhubarb either. Is that a berry? Is it similar to a strawberry? The pie looks delicious!

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  8. Good or bad, who needs pie crust when you have that filling! Just gorgeous! :) I would scoop it out and just have it on vanilla ice cream!

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  9. I glad your back Katy! This pie sounds really yummy and I loved reading your story about your aunt!!!

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  10. What a beautiful pie Katy!! Glad to see you are well again to be making such fabulous creations :) xx

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  11. Glad to have you back Ms. Katy. I trust and pray you are back to feeling great!

    I don't know the answer to your question, but I know that pie looks yummy, dark, tough crust or not!

    Have a great week my friend!

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  12. Glad to hear you're feeling better. Rhubarb reminds me of my sweet grandmother and that pie looks amazing!

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  13. Oh...I would like to try this delicious pie. Let me bring my fork..

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  14. So glad you're back! I've never worked up the nerve to try rhubarb, but the pie looks delish :)

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  15. So glad you are back Katy and hope you are feeling much better!
    The pie looks wonderful..I love rubarb abd strawberries together. My Mother used to make this and I always thought it was the best pie ever!
    Your photo is quite drool worthy and has me smacking my lips here at midnite!

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  16. She's baaaaack!!! Welcome back Katy. The pie looks wonderful. I'm glad I'm not the onl one who has had rotten luck with pie crust made in the food processor!!

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  17. I think your pie looks great, and who really eats all the crust anyway? Have heard of thickening filling on stove first, but don't do it myself.

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  18. This is the quintessential spring pie. I could just serve the filling and there would be no leftovers. Rhubard and strawberries are a match made in heaven. Love the picture of your great aunt briskly making a pie.

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  19. Your aunt's pie sounds superb!

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  20. I'm not experienced enough in making pies to answer your question, but I am experienced enough in eating them to say that this looks delicious and I would love a slice.

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  21. Your pie looks delicious Katy..too bad about the crust. Hey just think of the extra calories you can omit:)

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  22. I'm so glad you are better! Sorry to hear the crust was tough, but you win some and you lose some win trying out new methods... at least the filling was wonderful! I've never had rhubarb before, but I love strawberry.

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  23. so glad to see you back! what an amazing pie, this would not last long at our house!

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  24. So glad that youo are feeling better.
    The pie looks fabluous, strawbery rhubarb is a favorite with my son. I'm hit or miss with FP pie crust, but I don't know just what it is that makes the hit.
    Mimi

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  25. An excellent pie, I love strawberries and rhubarb together! A perfect spring dessert!

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  26. Glad you're back and feeling better Katy! Do you know I have never once tasted rhubarb? Such a shame, I know, especially as I am looking at your delicious pie. I'm sorry about your crust - it really looks good! Starting the filling on the stove? I don't see why not - never saw it done but it makes sense. It would give the filling a head start so the crust wouldn't get overdone. If I find anything on it I will let you know.

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  27. I'm glad you are back and feeling better Katy! It's funny how when someone is gone for a while you really miss their posts! The pie looks delicious. I have never made a strawberr pie with rhubarb but it sounds so delicious!

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  28. Wonderful looking pie. Thanks for such good recipes.

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  29. Glad you are feeling better Katy. I too am over my cold but still going back and forth to San Jose which is why I'm late in visiting my bloggie friends. I only tasted rhubarb pie once. I liked it and this one looks really awesome. You always have such great recipes. You are a really good cook. Have a great rest of the week in case I don't get back. Take care.

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  30. Gorgeous pie, Katy. I'm so glad you were honest about the crust being tough. I sometimes wonder if I am the only one that has crust problems, lol. I like the crumb topping notion someone mentioned, that I just may be able to handle.

    A lovely story about your aunt, now I must run and hit the books about that stove-top notion:)

    Thanks for sharing...

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  31. How I LOVE strawberry rhubarb pie...one of my all time favorites and I haven't made one for years. I never used a recipe...I eyeballed it...think I can remember what I did now? I do remember using instant tapioca to thicken it and cooking it on the stovetop first.....it's been a LONG time.
    Wish I could sneak a piece of yours..it looks SO good! :)

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  32. Beautiful pie! I wish I can have a slice...mmm

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  33. Hi Katy, it's been awhile since I've dropped by. Looks like you made a delicious pie. And I'm so glad you were honest about the difficulties b/c when I make a dish I've not made before I sometimes run into issues too. It helps to know what others have run into and how they've resolved it. I found this neat link to tips on making a wonderful pie. If you look at section 3, heading "fruit fillings" it does say to cook up the filling first to get it to the right thickness :-)

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  34. Bummer about the crust but that filling is sure looking mighty fine!

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  35. My absolute favorite kind of pie! Can you Fed Ex me a piece!?!?! ;)

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