Monday, May 26, 2014

Memorial Day: Strawberry Rhubarb Pie


It really wouldn't be a holiday without a homemade pie. This one is hands down my favorite, made even better with vanilla ice cream.

Enjoy and Happy Memorial Day!

Homemade crust- click here for my favorite recipe
4 cups of fresh rhubarb sliced into 1/2 inch cubes
2 cups of fresh strawberries, sliced
1 cup of sugar
1/4 cup corn starch
1 teaspoon cinnamon
2 tablespoons of butter
1 egg white

Let rhubarb and strawberries macerate in the sugar, cornstarch and cinnamon. Stir well.

Add mixture to your pie crust, and top with sliced butter.

Cut out stars (as shown) to the pie topper and then seal pie crust on to the bottom crust.

Brush the egg white on the pie and sprinkle sugar to coat pie.

Bake at 425 degrees for 15 minutes, then turn heat to 375 and bake additional 30 minutes, covering with foil if browning too quickly.

Pie filling will be bubbling when ready. Allow to cool completely before cutting. Refrigerate for up to two days.

Serve with ice cream and enjoy!

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