Hello my friends, we are still getting bombarded with rain off and on daily.
Makes a woman want to bake! lol!
I should be thinking 'bikini body' (like that's ever going to happen), and eating healthy, but no; instead I find myself baking pie. I mean twice in one week. Oh my!
And not only did I make pie yesterday, but I made banana bread as well. : )
And soup, yes I've been making a lot of soup.
Now I have a confession to make. I have this gorgeous rhubarb plant and I have never used it for baking.
I've used the leaves to make some fun concrete birdbaths, but that's about it.
And now for a second confession. I never bake a pie with a top crust. Pie is my favorite dessert, but I don't make one very often. So when I do I make pecan or coconut cream. My two favs!
Needless to say, my first attempt was not the prettiest. But my sweet pie bird didn't seem to mind. And I might add that it tasted delicious!
Second attempt, well I'm getting better!
My friend, Amanda gave me the recipe for her strawberry rhubarb pie. I've never really eaten it, but it's a keeper!
I loved the sweetness of the strawberry with just the bit of tartness from the rhubarb!
She also gave me a fabulous crust recipe. I tell you it's so easy and the flakiest crust I've ever made.
If you like pie you must try this crust!
Sylvias Perfect Pie Crust
(thank you Slyvia, whoever you are!)
1 1/2 c. Crisco
3 c. all purpose flour
1 egg
5 Tbs. cold water
1 Tbs. white vinegar
1 tsp. salt
In a large bowl, with a pastry cutter, gradually work the Crisco into the flour for about 3 or 4 min. until coarse.
in a small bowl, beat an egg with a fork and pour it into the flour/shortening mixture. Add water, vinegar, and salt.
Stir together gently until all of the ingredients are incorporated.
Separate the dough into thirds. Form 3 evenly sized balls and place each into a large Ziploc bag. Using a rolling pin, slightly flatten each ball of dough (about 1/2 inch thick). Seal the bags and place them in the freezer. (If you will be using it immediately, still put it in the freezer for 15-20 minutes to chill)
When ready to use, remove from freezer and allow to thaw for 15 min. Roll dough on floured surface. Start at center and working out. Sprinkle some flour over top of the dough if it's too moist.
Strawberry Rhubarb Pie
(the recipe calls for more rhubarb than strawberries, Amanda said she likes more strawberries than rhubarb. The amount in the parenthesis is what I used)
1 1/4 c. granulated sugar
3 Tbs. quick cooking tapioca
1/4 tsp. salt
1/2 tsp. nutmeg
dash of cinnamon
1 tsp. grated orange rind (opt.)
1Tbs. butter
3 c. 1/2 inch pieces of fresh rubarb
(I used 1 1/2 c.)
1 c. fresh strawberries, sliced
(I used 2 1/2 c.)
In large bowl mix together the sugar, tapioca, salt, nutmeg, and cinnamon. Add the rhubarb, strawberries, and orange rind. Stir until the mixture coats the spoon. Let stand for 15 min.
Line a 9 inch pie plate with your pastry. Spoon in the strawberry rhubarb mixture. Dot the top of the mixture with the butter. Cover the pie with another pie pastry. Brush the top with a beaten egg and sprinkle with sugar. Bake in preheated 400 degree oven for 35 to 40 min., or until browned.
I tried it with whip cream and ice cream. Must admit that the ice cream won out!
YUM-O!
hugs,
Jann
I will be sharing with these lovely parties:
