Wednesday, May 28, 2014

Strawberry Rhubarb Apple Pie

For Memorial Day, we didn't make any huge plans, which turned out to be in our favor. We weren't sure if we'd feel like staying home or maybe going for a family hike or something so, intentionally we'd left the day open. We had talked about going to the Memorial Day service here in town, but when it started to rain, we decided it was best for us to skip it.

So, after setting up with a friend for Bible Study, I started feeling restless and knew that staying home all day on a holiday wouldn't be a good idea. Here's where reason #5012 why I love my family comes in.

Me, texting my sister: "Hey! What are you doing later? Early dinner at your house? Haha! We'll bring lots of food?"
Sister responds: "Oh, I'd love that!!! Let's do it!"

See how that works? I sent her a text, basically inviting my whole family over to her house for dinner, she didn't only respond politely, but she took the bait and went with it...with exclamations marks, people! And just like that, plans were made. We were going to Sister's house for dinner and we were bringing with us food and lots of it.

Jeremiah made the best broccoli salad, that I swear I could eat everyday for the next month, we picked up some hotdogs and Paisley and I made this pie with Rhubarb and Strawberries from the garden. There's just something about going out into your yard, picking fresh berries and then turning them into a pie. From the moment we saw our Strawberry plants flower, I've told Paisley that when one day soon, we'd have enough berries to make a pie. Memorial Day was pie day and oh man, it was good.
For our pie, we used garden strawberries, rhubarb and since we didn't have quite enough to fill the pie, we also added in an apple. The apple was a great filler, but if you have enough strawberries and rhubarb, you could always leave out the apple.
With summer just beginning, it's the perfect time of year to start making pies for picnics or even family dinners. This pie crust is my new favorite so, I'm happy to be sharing it with you all today.

Before you do anything, you'll want to first make the pie crust and get it in the fridge to chill. Step by step instructions are at the bottom of this post.
After the crust is chilling, wash and prepare the strawberries, rhubarb and apple.
Next, add in the white sugar, brown sugar, cinnamon, cornstarch and salt.

Gently stir everything together and taste a bite or two, if you feel like it.

After the crust has chilled for at least an hour, you can go ahead and fill the pie.

Cover it with more crust, by adding strips to create a lattice, or use a cookie cutter to cut out shapes, like stars for the 4th of July and so on.....
Bake the pie until it's golden brown and then throughly let it cool before serving it.

Strawberry Rhubarb Apple Pie
Modified from Epicurious

For crust
3 cups all purpose flour
2 1/2 teaspoons sugar
3/4 teaspoon salt
2/3 cup chilled solid vegetable shortening, cut into pieces
1/2 cup plus 2 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into pieces
10 tablespoons (about) ice water

For filling
2 cups sliced rhubarb
2 cups strawberries, hulled, halved
2 cups chopped apple
1/2 cup brown sugar
1/2 cup sugar
1/4 cup cornstarch
1 teaspoon ground cinnamon
1/4 teaspoon salt
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Make crust:
Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour, or up to 1 day.

Make filling:
Preheat oven to 350°F. Combine first 7 ingredients in large bowl. Stir together gently.

Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter pie dish. Trim excess dough, leaving 3/4-inch overhang.

Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.

Brush glaze over crust. Transfer pie to baking sheet. Bake for 55 minutes in preheated oven, or until crust is lightly brown and pie is bubble. Transfer pie to rack and cool completely.

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