// June 18th, 2009 // No Comments » // Blog
Before there was Facebook or Twitter, there were knitting circles, book clubs and recipe exchanges. It’s no coincidence that these modes of connecting with others around common interests are now more popular than ever. In the spirit of sharing the delicious things in life, I offer a strawberry rhubarb pie recipe that I recently shared (with great success) with my colleagues at Digital Influence Group. Enjoy!
Rebecca’s Strawberry Rhubarb Pie
2 deep dish pie shells (buy the commercial ones, the natural ones just don’t taste that good; thaw one shell for the filling, lay the second one flat on a piece of wax paper — you’ll use it for the top of the pie later). Note: if you put your pie shell in a glass pie dish everyone will think you made the crust from scratch. This is not cheating, just good presentation.
Filling:
2-4 tablespoons of butter, depending on your cholesterol…
4 sticks of rhubarb, diced into 1/2 inch bits
2 cups of fresh strawberries or more
1/2 cup – 3/4 cup of brown sugar (I like to mix raw sugar and brown sugar)
1/2-1 teaspoon of cinnamon (depending on how much you like cinnamon)
1-2 tablespoons cornstarch (depending on how firm you want your filling)
2 tablespoons fresh-squeezed orange juice
1/2 teaspoon vanilla
Bit of salt
Step 1
Thaw and prick your your deep dish pie shell. Bake for about 10-12 minutes or so at the heat the package specifies, bearing in mind you’ll be baking the filling in it later, so don’t cook the shell all the way.
Step 2
While the pie shell is cooling, saute the rhubarb in butter (in a medium saucepan) for a few minutes until it starts to soften. Add the strawberries, sugar, cinnamon and vanilla. Cook on medium heat for a few minutes, stirring gently. Stir in some cornstarch a bit at a time. Cook another few minutes. Add orange juice at the end and a bit of salt and give it a few last stirs.
Step 3
Let the filling sit for about 5 minutes. Then pour it into the cooled pie shell. Lay the additional pie shell over the top of the pie. Cut off any extra shell. Then crimp the edges of the top and bottom shells together with your fingers. Poke some decorative holes/vents in the top shell.
Step 4
Bake for about 20 minutes or less — until the filling is bubbling a bit. I baked mine at about 385 degrees because I hate it when the bottom of the pie gets burn-y.
Refrigerate at least 4 hours. Ideally, refrigerate overnight.
Add a scoop of vanilla ice cream or whipped cream to each piece of pie.
Here’s a link to another recipe on a site called visual recipes.
NOTE: The image above is from their recipe.
