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4 cups chopped rhubarb (chop very small pieces to ensure everything gets cooked)
3 cups quartered strawberries
1 1/4 cups sugar
1/3 cup flour
1 recipe cream pie dough (below)
Sanding sugar or extra white sugar, for sprinkling
1. In a large bowl, combine the fruit and 3/4 cup of the sugar. Stir together and set aside for 1 to 2 hours to allow the liquid to drain from the fruit.
2. Preheat the oven to 375 degrees.
3. Strain the fruit mixture and add the remaining 1/2 cup sugar and 1/3 cup flour to the fruit.
4. Roll out cream pie dough to a 12-inch circle that is 1/4 inch thick. Center it in a 9-inch pie plate. Pour the fruit mixture into the pie shell and fold the edges up over the top. Some filling will show through in the center. Sprinkle the top with sanding sugar. Bake the pie on a baking sheet for 45-55 minutes until the crust is browned and the fruit juices are thick and boiling. Transfer to a wire rack and serve either warm or cooled.
Strawberry-Rhubarb Pie is my favourite next to apple ... delicious!
ReplyDeleteI think you should amend step 4 to read "Roll out dough... or have someone else in the house roll it out for you." :) I can't take any credit for this creation, though. It was delicious. 5 rhubarbs.
ReplyDelete