Sunday, August 24, 2008

Strawberry Rhubarb Pie

Yes, I know I said healthy, but even I know, every once in a while, you need to eat something sweet and gooey and just plain yummy!! We have a rhubarb plant in our back yard. Each year, after we harvest the rhubarb, we make a pie. This was Dave's recipe, but you know, you could substiute your favorite fruit...peaches, blueberries, raspberries, nectarines, whatever is your favorite. For the diabetics, instead of the sugar, use a sugar substitute, like Splenda. It is all about substituting to make it fit your specific dietary needs. For those of you who don't want to go through the time it takes to clean and cut up your fruit, use frozen. I am one to actually go strawberry picking and then clean and cut up the fruit for the pie. :o)

4 cups chopped rhubarb
2 cups sliced strawberries
1 1/3 cups granulated sugar
¼ cup cornstarch
1 tbsp lemon juice
¼ tsp cinnamon
pastry for 9 inch double crust pie
1 egg beaten


In bowl combine first 6 ingredients. On lightly floured surface roll out ½ of the pastry and line pie plate. Spoon in filling. Brush pastry rim with egg. Roll out top pastry. Use fork to secure edges. Trim and flute edge. Brush with egg. Bake on a baking sheet at 425 degrees for 15 minutes. Reduce heat to 375 degrees and bake 50-60 minutes.

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