Strawberry Rhubarb Pie: Difference between revisions
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=== Ingredients === | === Ingredients === | ||
1 unbaked single pie crust | 1 unbaked [[No-Chill All-Butter Pie Crust|single pie crust]] | ||
==== Filling ==== | ==== Filling ==== | ||
Revision as of 13:15, 3 June 2010
| Summary | |
|---|---|
| Prep time | 30 min |
| Cook time | 50-55 min |
| Source | Mel's Kitchen Cafe |
| Yield / serves | 8 servings |
| Rating | Very good |
Ingredients
1 unbaked single pie crust
Filling
- 2 3/4 c sliced rhubarb, about 5-6 medium stalks
- 2 c sliced strawberries
- 2/3 c sugar
- 3 T cornstarch
Streusel Topping
- 1 c flour
- 1/2 c brown sugar
- 1/2 c butter, cold
Preparation
In a medium-large bowl, combine the rhubarb, strawberries, sugar and cornstarch. Mix well. The mixture should be thick and syrupy after being stirred well.
Roll out pie crust according to recipe instructions (see recipe below) and place in a 9- or 9.5-inch pie plate. Pour the strawberry/rhubarb mixture in the crust, using a large spoon to fill evenly.
In a small bowl, combine the flour and brown sugar. Cut the butter into pieces and using a pastry cutter or two knives, cut in the butter to the flour/sugar mixture until it has the consistency of coarse crumbs. Sprinkle the streusel topping evenly over the top of the pie.
Place the pie on a rimmed baking sheet and bake at 400° for 50-55 minutes, covering the pie crust edges halfway with foil to prevent over-browning.
Let the pie cool completely before cutting into pieces. Serve with a dollop of freshly whipped cream, if desired.
