Renee's Strawberry Rhubarb Pie The Best Recipes
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| Renee's Strawberry Rhubarb Pie |
"When my neighbor, Debbie, called to ask if I'd like a number of the fresh rhubarb she'd harvested, I hesitated. I'd by no means tasted rhubarb, tons less cooked with it. Well, she introduced me a bucket full and I started out seeking out recipes. This is the result of several that I mixed to make what each person tells me is a prevailing combination."
Ingredients :
- 2 tablespoons cornstarch
- 1 tablespoon water
- 2 half cups diced rhubarb
- 2 half of cups sliced clean strawberries
- 1 1/4 cups white sugar
- half of teaspoon lemon juice
- 3/4 teaspoon ground cinnamon
- 1 teaspoon vanilla extract
- 1 recipe pastry for a 9 inch double crust pie
- 1 egg white
- 1 teaspoon water
- 1 tablespoon turbinado sugar (including Sugar in the Raw®)
Instructions :
| Prep : 30M | Cook : 8M | Ready in : 4H25M |
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- In a bowl, whisk collectively the cornstarch with 1 tablespoon of water until thoroughly combined. Stir inside the rhubarb, strawberries, white sugar, lemon juice, cinnamon, and vanilla extract. Allow the mixture to face for half-hour.
- Preheat oven to 425 ranges F (220 stages C). Place backside crust right into a nine-inch pie dish. Roll the ultimate crust out into a 10-inch circle on a floured paintings surface, and set apart.
- Stir the filling, and pour into the organized pie dish. Cut the ultimate crust into 1-inch huge strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the stuffed bottom crust with a bit of water, and lay the 2 longest strips in a cross within the middle of the pie. Working from the next longest right down to the shortest strips, trade horizontal and vertical strips, weaving the strips as you cross. Press the lattice strips down onto the lowest crust area to seal, and trim the top crust strips well. Beat the egg white with 1 teaspoon of water in a small bowl, and brush the complete lattice top with the crushed egg white. Sprinkle with turbinado sugar. Wrap aluminum foil strips around the edges of the pie.
- Bake within the preheated oven for 15 mins; reduce heat to 375 stages F (a hundred ninety degrees C), and bake till the crust is browned and the filling is bubbling, forty to forty five extra minutes. Remove the aluminum foil for the ultimate 10 minutes of baking time. Allow pie to chill absolutely before serving.
Notes :
- Reynolds® Aluminum foil can be used to hold meals wet, prepare dinner it lightly, and make smooth-up less difficult.
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