Wednesday, June 30, 2010

Strawberry Rhubarb Pie




Last month I got crazy and made 3 pies in one afternoon.... my patch of rhubarb was growing like crazy and I can't stand to see any of it go to waste, so pies, pies, pies it was! I have been using the same recipe for years. I think I got the recipe from a farm produce stand and it has always proven to be a winner. For extra sweetness, I usually add strawberries.

2 eggs (secret ingredient)
3 C diced rhubarb (plus strawberries or other berries)
1 C sugar (recipe calls for 1 1/2 C but that's way too sweet)
3T flour
2T milk
1/2 t nutmeg

Wisk eggs in big bowl. Add rest of ingredients. Pour into a prepared, unbaked pie crust, cover with top crust (lattice is nice)
Bake 400 degrees for 50-60 minutes.
Don't be afraid to use strips of foil around the rim of the crust for the first part of the baking time - the extra effort is totally worth the beautiful results.


My husband always teases me about how worried I get about that patch of rhubarb, but I never hear him complain when I serve him this pie!




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