Friday, May 13, 2011
Mother's day Strawberry Rhubarb Pies
Recipes that are passed through the family down generations are always a treat to have for special occasions. This time we were able to learn the recipe and create the very same pies that our family has made for many many holidays which makes it that much more special. Strawberries and rhubarb are abundant in the spring time- so making these pies with the freshest ingredients was easy to do! Here we are sharing a special pie crust recipe and the gooey strawberry rhubarb filling, enjoy with your family year after year-
Grandma Crisco's Pie Crust
(makes 2- 9" pie crusts)
1 1/3 cup shortening
4 cups flour
Start with 6-7 tsp ice water
Cut shortening and flour in a large bowl with a fork. Add water in till the dough starts to form, then divide the ball in 4 even sized balls, roll out 2 balls individually into 1/4" thickness and press in to pie plates, trim pastry edge around pie plate. Roll out the remaining balls into 1/8" thickness and use cookie cutters in desired shapes to place on top of pie after filling.
For the filling:
3 cups sugar
6 Tablespoons quick cooking tapioca
1/2 teaspoon salt
1/2 teaspoon ground nutmeg
6 cups rhubarb, cut in to 1/2 inch pieces ( 2 pounds)
4 cups sliced strawberries
2 Tablespoons butter
In a large mixing bowl stir together sugar, tapioca, salt and nutmeg. Add rhubarb and strawberries; toss to coat fruit. Let mixture stand for 15 minutes.
Pour fruit mixture in to lined pie plate, dot with butter, cover the pies with a layer of cut shapes, sprinkle with raw sugar. To prevent burning, cover the edges of the pies with foil. Bake in a 375 degree oven for 25 minutes; remove foil and continue to bake for 20-25 minutes more or till crust is golden. Cook pies on a rack before serving!