Strawberry Rhubarb pie

Rhubarb reminds me of my Grandma and the arrival of spring. My Grandma had a huge patch of Rhubarb in her backyard which we would pick from. I remember her taking a few bites of raw rhubarb, puckering her lips, and declaring it good. I now put rhubarb in scones, muffins, pies, crisps, cakes, and sauces. A strawberry rhubarb pie is usually my first pie of the spring/summer pie baking season. Fresh Ontario rhubarb showed up in the market on Thursday so I bought a huge bag full and made a pie on Sunday! Sadly, the strawberries are from California. This year my friend Maria asked if I could teach her how to make a pie. I gave commands and she produced a beautifully tasty pie. Well done Maria!
However, we had a bit too much wine and forgot to take pictures until the end. Oops!
Pie crust
2 1/2 C flour
3/4 C to almost 1 cup of oil
~1/2 C water
Mix in large bowl first with spatula and then with hands. Do not over mix. Dough will be a little oily but it shouldn't be drenched in oil. Separate dough into two balls. Roll each ball of dough between plastic wrap to prevent sticking. I made a lattice top, but you could make a normal crust for the top.

Strawberry rhubarb pie filling
3.5 C chopped fresh rhubarb
3 C sliced strawberries
3/4 C sugar
1/3 C all-purpose flour
1/2 tsp. cinnamon

In a large bowl stir together flour, sugar, and cinnamon. Add rhubarb and strawberries, gently mix until coated. Pour mixture into pastry line pie pan. Place strips of dough across the pie, folding back every other one. Lay a couple strips perpendicular to the ones you just laid on the pie. Unfold the strips over the perpendicular strips. Repeat on other half of the pie. Brush top crust with milk and sprinkle a little sugar on it. Bake in preheated 375 degree oven. To prevent over browning I often place tin foil along the pie edges for the first 20 min of baking. In my old oven, the pie needs to bake for 45 min or until crust is golden brown and juices are bubbly.

This is my favorite pie. I hope you all enjoy baking your pies this month as much as I did!

Strawberry Rhubarb pie

Rhubarb reminds me of my Grandma and the arrival of spring. My Grandma had a huge patch of Rhubarb in her backyard which we would pick from. I remember her taking a few bites of raw rhubarb, puckering her lips, and declaring it good. I now put rhubarb in scones, muffins, pies, crisps, cakes, and sauces. A strawberry rhubarb pie is usually my first pie of the spring/summer pie baking season. Fresh Ontario rhubarb showed up in the market on Thursday so I bought a huge bag full and made a pie on Sunday! Sadly, the strawberries are from California. This year my friend Maria asked if I could teach her how to make a pie. I gave commands and she produced a beautifully tasty pie. Well done Maria!
However, we had a bit too much wine and forgot to take pictures until the end. Oops!
Pie crust
2 1/2 C flour
3/4 C to almost 1 cup of oil
~1/2 C water
Mix in large bowl first with spatula and then with hands. Do not over mix. Dough will be a little oily but it shouldn't be drenched in oil. Separate dough into two balls. Roll each ball of dough between plastic wrap to prevent sticking. I made a lattice top, but you could make a normal crust for the top.

Strawberry rhubarb pie filling
3.5 C chopped fresh rhubarb
3 C sliced strawberries
3/4 C sugar
1/3 C all-purpose flour
1/2 tsp. cinnamon

In a large bowl stir together flour, sugar, and cinnamon. Add rhubarb and strawberries, gently mix until coated. Pour mixture into pastry line pie pan. Place strips of dough across the pie, folding back every other one. Lay a couple strips perpendicular to the ones you just laid on the pie. Unfold the strips over the perpendicular strips. Repeat on other half of the pie. Brush top crust with milk and sprinkle a little sugar on it. Bake in preheated 375 degree oven. To prevent over browning I often place tin foil along the pie edges for the first 20 min of baking. In my old oven, the pie needs to bake for 45 min or until crust is golden brown and juices are bubbly.

This is my favorite pie. I hope you all enjoy baking your pies this month as much as I did!

Practice Pie

I just wanted to let everyone know that I will be making several pies for this challenge.  But just like Highlander, there can be only one.

Practice Pie

I just wanted to let everyone know that I will be making several pies for this challenge.  But just like Highlander, there can be only one.

PIE AND LOCAL FOOD- SUMMER 2011

We realize that the next few months can be hectic for many people. End of the school year, summer vacations, spring cleaning. In an effort to help alleviate everyone’s stress we’ve decided to post a double challenge. That’s right a double challenge. Well, actually two separate challenges. You could post them together but that’s up to you. The good news is the deadline will be July 31st. You can post whenever you like.

Challenge #1: Cook locally. It could be from your local farmer’s market, from a CSA, something you’ve grown in your garden, locally raised beef, whatever. Make it shine.

Challenge #2: Pie. That’s right pie. Cook whatever kind you want.

Just post them by July 31st.

PIE AND LOCAL FOOD- SUMMER 2011

We realize that the next few months can be hectic for many people. End of the school year, summer vacations, spring cleaning. In an effort to help alleviate everyone’s stress we’ve decided to post a double challenge. That’s right a double challenge. Well, actually two separate challenges. You could post them together but that’s up to you. The good news is the deadline will be July 31st. You can post whenever you like.

Challenge #1: Cook locally. It could be from your local farmer’s market, from a CSA, something you’ve grown in your garden, locally raised beef, whatever. Make it shine.

Challenge #2: Pie. That’s right pie. Cook whatever kind you want.

Just post them by July 31st.

RESULTS: FIRESIDE WARMTH- JANUARY/FEBRUARY 2011

Most inventive/unique: Mini S’mores

Best cooking story: Living In Sin Soup
I desire to eat this immediately: Mini S’mores
Most effortless (but in a good way): Tinfoil Bananas
Best Photo(s): Pineapple Upside Down Cake
Best In Show: Pineapple Upside Down Cake


Thanks to all who accepted the challenge.