Ingredients
-
1
-
1/2
-
1
-
3/4
-
2
-
5
-
2
-
1
-
-
-
-
-
-
-
Directions
Our Favorite Strawberry Rhubarb Pie, We had rhubarb growing in the back of our newly acquired home so a friend gave me this recipe She said she never use to like rhubarb until she started using this recipe After making this pie my teenage son said, I never knew what rhubarb was and would not have tried it until I saw it growing After eating it he said, This is the best pie I have ever eaten It takes a while to make this, but 2 hours is sitting and cooling at two different times and 45 min is baking , I made this today and it was really good, a little tart but could have been the strawberries used weren’t real sweet I added an extra 1/4 cup of sugar and the next time may add 1/4 cup more But will definitely make again Instead of cornstarch next time I may try Clear Gel, I’m hoping it makes the the sauce part of the pie more clear Also just used 1 teaspoon almond flavoring, didn’t have liqueur , I made this today and it was really good, a little tart but could have been the strawberries used weren’t real sweet I added an extra 1/4 cup of sugar and the next time may add 1/4 cup more But will definitely make again Instead of cornstarch next time I may try Clear Gel, I’m hoping it makes the the sauce part of the pie more clear Also just used 1 teaspoon almond flavoring, didn’t have liqueur
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Steps
|
1
Done
|
Preheat Oven to 375 Degrees. |
|
2
Done
|
Comine the Water and Sugar in a Saucepan (large Enough to Later Add the Rhubarb,) and Simmer the Syrup Over Low Heat For 2-3 Minutes. |
|
3
Done
|
Add the Rhubarb Pieces. |
|
4
Done
|
Cook the Syrup and Rhubarb For 5 Minutes. |
|
5
Done
|
Remove from Heat and Allow to Steep For 20 Minutes. |
|
6
Done
|
Strain Out the Rhubarb and Set Aside. |
|
7
Done
|
Mix the Almond Liqueur With the Cornstarch (add a Few Drops of Water If Necessary to Remove All Lumps) and Stir Into the Cooled Syrup Which Is Now a Rhubarb Color. (if You Want It More Red Add a Couple Drops of Red Food Coloring.). |
|
8
Done
|
Place the Mixture Back on the Stove and Cook the Syrup Till Thick, About 5-6 Minutes. |
|
9
Done
|
Return the Rhubarb to the Syrup, Add the Strawberries and Stir to Combine. |
|
10
Done
|
Remove from Heat and Cool Completely For 1 Hour. |
|
11
Done
|
Pour the Fruit Filling Into the Pie Dish Lined With the Bottom Crust. You Can Do a Plain or Lattice Crust Top. |
|
12
Done
|
Brush Top With Egg Wash Water Mix. |
|
13
Done
|
Bake For 45 Minutes. Allow to Cool at Least 1 Hour Before Serving. This Is Great Served With Ice Cream. |
