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06/09/2011 National Strawberry-Rhubarb Pie Day Classic Strawberry Rhubarb Pie

Source of Recipe

Tammy’s Recipes


Recipe Introduction

Today is National Strawberry Rhubarb Pie Day. Wow, that’s definitely a mouthful—of deliciousness, that is! This sweet and tangy treat was first made popular during the early 1800's, about 30 years after Benjamin Franklin introduced rhubarb seeds to the east coast. Nicknamed "pieplant," rhubarb quickly gained fame once it began being cooked into pies. And with strawberry season starting, what better way to celebrate this old favorite than to bake one yourself. Yum! Did you know that rhubarb is actually a vegetable? This makes strawberry rhubarb pie one of the rare (tasty) pies that combines fruits and vegetables. Any dessert that gets us to eat our veggies definitely deserves its own day. So whether you bake or buy, go grab yourself a strawberry rhubarb pie! Punch Bowl

List of Ingredients

HOME COOKIN’ 06/09/2011 National Strawberry-Rhubarb Pie Day Classic Strawberry Rhubarb Pie



Classic Strawberry Rhubarb Pie


3 1/2 cups rhubarb (stalks cut into 1/2 inch segments)
3 1/2 cups strawberries (stemmed; small berries halved, large berries quartered)
1 Tablespoon lemon juice
1/2 cup brown sugar (packed)
1/2 cup white sugar
1/4 cup corn starch
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
1 Tablespoon sugar (for dusting)
1 pie crust (unbaked) plus top (cut for lattice



Recipe


1. Prepare bottom crust in 9" pie dish. Preheat oven to 400 degrees.

2. In a large bowl mix rhubarb and strawberries; pour lemon juice over fruit.

3. In a separate large bowl mix sugars, corn starch, cinnamon, nutmeg, and salt.

4. Add fruit to sugar mixture and stir until fruit is evenly coated. The dry ingredients should become like a thick paste coating the fruit.

5. Pour mixture into pie crust.

6. Create a lattice** on the top of the pie crust. Sprinkle top of pie with 1 Tablespoon sugar.

7. Bake at 400 degree for 20 minutes; then reduce to 350 degrees for 45-55 minutes.