End-of-Summer Pies

You Can Make Your Pie - And Eat It Too

August 27, 2009

rhubarb pie I know - it's a bit of a twist on the old saying of 'you can't have your cake and eat it too.' But does it apply to pie too? My vote is NO!

With summer still in full force, the farmer's markets and grocery stores are offering a bounty of fresh fruit. You can't beat the rich flavors of fruit fresh from the fields and gardens. While leveraging those fresh unaltered fruits as part of a healthy balanced diet, we can also enjoy those same fruits to provide savory flavors in our desserts.

My small suburban garden has been blessed this year with a healthy crop of rhubarb. Seeing all that rich crimson fruit, I can't let it go to waste. And, you can blame it on my country background - but God's sole purpose for creating rhubarb was to provide a tart taste to balance out the sweetness of strawberries in a Rhurbarb-Strawberry pie.

Below is one of the many delicious recipes you can find using the foodGizmo.com search. I personally love this recipe as you don't need to be a seasoned chef to prepare a beautiful tasty pie. To save on prep time, I opt for the ready made crusts (not the frozen ones) from the grocery store.

May you enjoy making your pie and eating it too!,
bGizmo

Fresh Strawberry Rhubarb Pie


	SOURCE recipezaar
	COOK TIME 1 1/2 Hours
	PREP TIME 20 min prep
	SERVINGS Serves 6 , One 9 inch pie
	DIFFICULTY Intermediate

INGREDIENTS

2 9-inch pie shells
3 cups fresh rhubarb, cut into 3/4 inch chunks
2 cups fresh strawberries, sliced
2 tablespoons orange juice
1 1/3 cups sugar
1/3 cup flour
1 dash salt
2 tablespoons butter
sugar, for dusting baked top crust

DIRECTIONS

Line 9" pie plate with crust. Pour rhubarb and strawberries into large bowl and sprinkle with orange juice; mix gently.

Add sugar, flour and salt and mix.

Pour into pie plate and dot with butter; adjust top crust, seal and vent; cover edges with narrow piece of foil.

Bake at 425° for 20 minutes; reduce heat to 375° and bake another 40-45 minutes until bubbling and browned.

Remove foil last 10 minutes to brown edges if needed.

Remove from oven and immediately sprinkle liberally with sugar.

COMMENTS

Optional recipe modifications:
- If you prefer a more tart pie, you can reduce the sugar to between 2/3 cup to 1 cup.

- To give the top crust a glossy glow, brush the top crust with a whisked egg white before placing the pie in the oven.

- For all the parents out there, If you would like to make a lattice top crust with some creative edging - take a look in your kids playdough set for some of their tools, I did and they worked great.

- When I bake this pie, I like to place the pie on a baking rack on a cookie sheet. The pie sometimes bubbles over when baking. The cookie sheet will contain the juice from the pie. The baking rack helps allow the bottom crust cook through and not come out doughy.

Other End-of-Summer Pie Recipes and 1 fool proof crust:

Source	Recipe
AllRecipes	Creamy Blueberry Pie
Recipezaar	Deep Dish Peach Pie
Cooks	Fool Proof Pie Crust

You can find all the great recipes above and more using our foodGizmo search tool. And remember, once you find one you like, save it to your recipe box and then share it with your friends.

Pie crust decorating video