Tuesday, November 17, 2009

strawberry rhubarb pie


Bring this to a dinner party to whack in the oven while you're there and be the apple... or strawberry rhubarb of everyone's eye.


Crust

2 1/2 cups all purpose white flour
2 tbs cane sugar
1 tsp salt
1 cup (225 g) cold cubed organic butter
3/4 cup ice water

In a large bowl, combine the flour, sugar and salt.
Sprinkle the cubed cold butter over the top of the flour mix.
With a food processor combine the butter into the flour until you have a flaky mixture with pea sized pieces of butter in the flour.
(Don't overblend the butter- it will result in a too thick, unflaky crust)
Add 1/2 cup of the ice cold water and mix in with a large wooden spoon.
When large clumps of dough are formed add a bit more water
Work the dough together with your hands into a large

Split the dough in half and make to flat discs out of it and wrap them in plastic wrap and place in the fridge for an hour or two until very firm.


Filling

3/4 cup cane sugar (plus sprinkling)
1/2 cup firmly packed brown sugar
1/4 cup cornstarch
3 cups sliced fresh rhubarb
2 cups sliced fresh strawberries
2 tsp cinnamon


Combine the cane sugar, brown sugar, and cornstarch; add rhubarb and strawberries and toss gently until coated

The Pie

Pre-heat oven to 200˚.
Roll each disc out onto a well floured board to form the crust and place in a pie dish or something like it. I cut the second disc into strips to form a lattice on the top.
Fill with rhubard filling and bake for about 35-45 min until your filling is bubbling and the crust is golden brown


xx.

2 comments:

Anonymous said...

The pie recipe looks great. But i'd also like the fianl recipe for the beer batter for your zucchini!

Cherry said...

Oh yum! That looks soooo delicious!

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