My Kinda Pie


I must say I do love pie; pumpkin, mincemeat, apple, lemon, blueberry, cherry… the list goes on and on but I’ll tell you my true favorite, when my strawberry patch is in full swing is a fresh strawberry/rhubarb pie. To my delight, it’s National Strawberry/Rhubarb Day!
I looked through all 17 strawberry/rhubarb pies on tasteofhome.com and think these next two are so fantastic but please use fresh berries and rhubarb, not the frozen if you can help it!
TIP: A small pinch of cardamom brings out the natural flavor and perfuming effect in ANY cooked fruit dessert. Try it… you’ll like it!

Rhubarb Strawberry Pie

rhubarbstrawberrypie

6-8 ServingsPrep: 15 min. + standing Bake: 40 min. + cooling

Ingredients

  • 3/4 cup sugar
  • 1/4 cup quick-cooking tapioca
  • 3 cups sliced fresh or frozen rhubarb (1/4-inch pieces)
  • 3 cups sliced fresh or frozen strawberries, thawed
  • 1/3 cup orange juice
  • 4-1/2 teaspoons orange marmalade, optional
  • 1/4 teaspoon grated orange peel
  • Pastry for double-crust pie (9 inches)

Directions

  • In a large bowl, combine sugar and tapioca. Add fruit; toss to coat.
  • Gently stir in the juice, marmalade if desired and orange peel. Let
  • stand for 15 minutes.
  • Line a deep-dish 9-in. pie plate with bottom crust; trim pastry even
  • with edge. Fill with fruit filling. Roll out remaining pastry; make
  • a lattice crust. Trim, seal and flute edges. Cover edges with foil.
  • Bake at 400° for 40-50 minutes or until filling is bubbly and
  • rhubarb is tender. Remove foil. Cool on a wire rack. Store in the
  • refrigerator. Yield: 8 servings.
Nutritional Facts: 1 piece equals 329 calories, 14 g fat (6 g saturated fat), 10 mg cholesterol, 203 mg sodium, 48 g carbohydrate, 2 g fiber, 3 g protein.

The toasted oats you process into a powder makes this crust a winner. This is a special occasion tart that is very impressive in looks and taste!
Strawberry Rhubarb Tart

strawberrytart

12 ServingsPrep: 1 hour 20 min. + chilling

Ingredients

  • 1/2 cup old-fashioned oats, toasted
  • 2/3 cup all-purpose flour
  • 1/4 cup sugar
  • 1 teaspoon grated lemon peel
  • 3/4 teaspoon baking powder
  • 1/4 teaspoon salt
  • 2 tablespoons canola oil
  • 3 tablespoons milk
  • 1/2 teaspoon vanilla extract
  • FILLING:
  • 3-1/2 cups sliced fresh strawberries, divided
  • 2 cups sliced fresh or frozen rhubarb
  • 1/4 cup sugar
  • 1/2 teaspoon grated lemon peel
  • 5 teaspoons cornstarch
  • 1 tablespoon cold water
  • 4 teaspoons currant jelly, melted

Directions

  • Process oats in a food processor until finely ground. Place in a
  • large bowl; add the flour, sugar, lemon peel, baking powder and
  • salt. Slowly add oil, stirring until mixture resembles coarse
  • crumbs. Combine milk and vanilla; stir into flour mixture, a
  • tablespoon at a time, until mixture forms a ball.
  • Turn onto a floured surface; knead 7-8 times. Place pastry between
  • sheets of waxed paper; roll out to fit a 9-in. fluted tart pan with
  • removable bottom. Grease the tart pan; gently press pastry into pan.
  • Line pastry shell with a double thickness of heavy-duty foil. Bake
  • at 350° for 12 minutes. Remove foil; bake 8-12 minutes longer or
  • until lightly browned. Cool on a wire rack.
  • For filling, combine 1 cup strawberries, rhubarb, sugar and lemon
  • peel in a large saucepan. Let stand for 30 minutes.
  • Cook and stir over medium-low heat for 8-10 minutes or until rhubarb
  • is tender but retains shape. Combine cornstarch and water until

  • smooth; stir into fruit mixture. Bring to a boil; cook and stir for
  • 2 minutes or until thickened. Pour into a bowl; cover surface with
  • waxed paper. Refrigerate for 1-2 hours.
  • Just before serving, spread filling into crust. Arrange remaining
  • strawberries on top. Brush with jelly. Yield: 12 servings.
Nutritional Facts: One piece equals 119 calories, 3 g fat (0.55 g saturated fat), 0.55 mg cholesterol, 67 mg sodium, 23 g carbohydrate, 2 g fiber, 2 g protein. Diabetic Exchanges: 1 fruit, 1/2 starch, 1/2 fat.

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