Hello Blogging friends! I thought I would share some more good pie with ya! I spotted some rhubarb at the store the other day and had just purchased some strawberries too. I just found this new Gooseberry Patch book called Farmer's Market at Jo Ann's the other day and decided to wait on some fall purchases and use my 40% coupon on this new book. This pie is very sweet and not for the faint of heart. I might recommend cutting back some of the sugar next time. It's good though my son loved it!
This book is perfect for this time of year. I have an endless supply of zucchini to use up and my tomatoes are starting to come on. The corn didn't do very well but we have a handful. My husband and I picked all the beets and pickled them. Then we picked all the cucumbers and made a batch of dill pickles and a batch of bread n butter pickles. Tis' great joy to see all that sitting on my shelves in my basement pantry!
To start with you need to slice up your berries and rhubarb and let them stand to the juices can thicken
Meanwhile roll out your pie crust
( and yes you should have spotted my grandmother's rolling pin in the background)
Place your crust in pie plate and chill for about 10 min. and make your topping
Strawberry Rhubarb Pie
5 cups strawberries sliced
2 stalks rhubarb sliced
3/4 cup brown sugar
1/4 cup flour
2 Tbsp. cornstarch
1/8 tsp. salt
1/2 tsp. cinnamon
1 1/2 Tbsp. butter divided
Sift dry ingredients together and mix with berries and rhubarb. Let stand for 10 minutes. Then roll out crust and let chill in fridge. Meanwhile make the crumb topping. Preheat oven to 400 degrees.
3 Tbsp. flour
1 Tbsp. sugar
1/8 tsp. salt
1 Tbsp. butter
Mix well and cut in butter until in makes fine crumbs.
Add your berry mixture to crust and dot with 1/2 tbsp. of butter. Poor crumb topping over crust. Bake for 50-60 minutes until top is golden brown and juices are bubbly. Enjoy!
Have a great day!