My husband loves homemade strawberry rhubarb pie and I was wondering is there anyone out there that might just have the greatest old fashion recipe for me to surprise him. Thank You for all your help.
Would like this info, too ... we love Strawberry Rhubarb, but have never made it ....
(07/27/2006)
By Cheryl
This is my favorite strawberry-rhubarb recipe:
Mix rhubarb and strawberries. Mix sugar, salt, nutmeg to taste, add flour. Stir mixture into the fruit. Dust the bottoms of the pie shell with a little sugar. Pour fruit mixture into the pie shell. Top with pastry, pierce top pastry, seal edges, brush with milk and dust with sugar. Cook at 350 degrees until the juice is bubble and thick, about 1 hour.
I place an old cookie sheet under the pie to catch the drippings (07/28/2006)
By Michelle
These are both Martha Stewart recipes. I'm sure you can adjust the tartlets for regular pies or replace the raspberries with strawberries in the second one.
Strawberry-Rhubarb Tartlets
Makes 50
In bowl, toss together strawberries, rhubarb, orange juice, orange zest, liqueur, and sugar; set aside. Preheat convection oven to 375° or conventional oven to 350°. Coat 50 2-inch fluted tartlet pans with cooking spray; line bottoms with 1-1/2 inch parchment rounds.
On lightly floured surface, roll out dough 1/8 inch thick. Cut with 2 1/2-inch cutter; press into pans. Reserve rolled scraps for lattice. Cut into 1/4-inch strips, and chill pans and scraps until very cold.
Strain fruit mixture; place 1-1/2 tablespoons in each tartlet shell. For each, dip six dough strips in egg wash; make lattice over filling. Trim away excess dough.
Transfer tartlets to parchment-lined baking sheets. Bake until golden brown, about 40 minutes, rotating after 20 minutes. Use wooden skewer to gently loosen edges of tartlets and remove from pans while still hot; if you wait until they cool, the fruit overflow will make them stick.
Piecrust Dough for Tartlets
Makes enough for 50 tartlets
In food processor, pulse flour, sugar, salt, vegetable shortening, and butter until mixture resembles coarse meal, 8 to 10 seconds. Add ice water gradually; pulse until dough just comes together.
Divide dough in half; flatten into disks. Wrap in plastic. Chill 1 hour or overnight.
Rita's Raspberry Rhubarb Lattice Pie
Makes one 11-inch pie
Marthas sister-in-law Rita Christiansen never adds too much fruit to the filling because, when mixed with other fruit, rhubarb will absorb some of their flavors, overwhelming its own subtle taste.
Preheat oven to 350 degrees F.
On a lightly floured surface, roll out one half of dough for bottom crust. Fit into an 11-inch pie plate. Trim pastry using scissors or a sharp paring knife, and chill. Keep remaining half of dough, which will be used to make the lattice, refrigerated and wrapped in plastic.
Combine rhubarb and raspberries in a large bowl. Sprinkle with sugar, flour, and lemon juice. Toss gently so as not to break raspberries. Spoon into pie shell, and dot with butter. Refrigerate while preparing lattice top.
In a small bowl, combine egg and heavy cream, whisking lightly; set aside. On a lightly floured surface, roll out remaining piece of dough for lattice, and cut it into 1-inch strips. Weave strips together over filling, and place an extra strip or two along the edge, where the bottom crust joins the lattice top; press this strip with tines of a fork to seal well. Brush lattice and all pastry edges with egg glaze, sprinkle top with sugar, and place pie on a parchment paperlined baking sheet.
Bake until pastry is golden brown and juices in center of pie are bubbling, 1 1/4 to 1 1/2 hours. Transfer to a wire rack to cool before serving.
Rita's Deep-Dish Pate Brisee
Makes enough for one 12-inch deep-dish pie
Marthas sister-in-law Rita Christiansen uses this generous pâte brisée recipe to make Raspberry Rhubarb Lattice Pie.
Place flour, salt, and sugar in a food processor; process to combine. Add butter, and process until mixture resembles coarse meal, about 10 seconds. Add 1/2 to 3/4 cup ice water in a slow, steady stream through the feed tube with the machine running, just until the dough holds together. Do not process for more than 30 seconds. Test dough by squeezing a small amount together; if it is still crumbly, add a bit more water.
Turn dough out onto a piece of plastic wrap. Press into a flattened circle, and wrap in the plastic. Refrigerate for at least 1 hour before using.
(07/29/2006)
By Mary
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