National Rhubarb Pie Day January 23 Deep-Dish Rhubarb-Strawberry Pie Ingredients: 3/4 cup Sugar 1/3 cup Flour, sifted 1 tsp Ground cinnamon 1/2 tsp Ground cloves 1 lb Fresh rhubarb 1 pt Strawberries 2 Tablespoons Butter FLAKY PASTRY II (or 1/2 package pie crust mix) Milk or cream Sugar FLAKY PASTRY II: 1 1/2 cups Flour, sifted 1 ts Salt 1/2 cup Vegetable shortening 4 Tablespoons Water, cold, approx Directions Sift flour and salt into a medium bowl; cut in shortening with a fork or pastry blender until mixture is crumbly. Sprinkle cold water over mixture, 1 tablespoon at a time; mix lightly with a fork just until pastry holds together and leaves sides of bowl clean. Make a ball; flatten it. Wrap dough in plastic and store in refrigerator until ready for use. Mix sugar, flour, cinnamon, and cloves in a bowl. Wash rhubarb; trim ends; cut into 1-inch pieces (You should have 6 cups). Wash strawberries; hull and halve (you should have 4 cups). Place both in a large bowl. Sprinkle with sugar mixture; toss lightly to mix. Let stand 15 minutes. Toss again. Spoon rhubarb-strawberry filling into an 8 x 8 x 2-inch baking dish; dot with butter or margarine. Prepare pastry. Roll out to a 10-inch square on a lightly floured surface. Cut in 1/2-inch strips with a pastry wheel or knife. Weave strips into a lattice. Cover filling. Turn ends under just enough so that strips touch sides of baking dish. Brush lattice top with milk or cream; sprinkle with sugar. Bake in hot oven (425 F) for 40 minutes, or until pastry is golden and juices bubble up. Cool. Serve warm with vanilla ice cream, if you wish.
Posted on: Sat, 24 Jan 2015 01:15:12 +0000
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