Skip to main content

Grandma's Strawberry Rhubarb Pie

Grandma’s Strawberry Rhubarb Pie

Pie crust – double (for crust and top)
2 c strawberries, washed, hulled and sliced
2 c fresh rhubarb, chopped
1 c sugar
2 T cornstarch
1/2 t lemon zest
1/2 t lemon juice
3 T butter, cubed, small. 
1 egg mixed with 1 t water for glazing
1-2 T decorative white sugar crystals

Prepare pie crust recipe as directed, making sure you have enough pie crust for top and bottom crusts.

Preheat oven to 425 degrees F

1.  Roll out one piece of piecrust dough into a 9 inch circle.   Then, gently fold the dough into quarters, placing the point of the dough into the center of the 9” pie plate.  Unfold the dough to cover the entire plate.  Press the dough gently into the pie plate, leaving the extra dough to hang over the edge of the pie.  Roll the second pie dough into a 10-inch square.  Using a fluted pie cutter cut the second circle into ¾ inch strips.  Set aside.

2.  In a large bowl, combine the rhubarb, strawberries, sugar and cornstarch.  Spoon the filling into the prepared crust.    Carefully place your pie bird in the center of the pie, making sure it is firmly planted on the bottom of the pie shell.

3.  Create a lattice over the filling with the strips of pie dough, previously cut.  Do this by laying out strips across the pie in the same direction, leaving a gap between each piece.  Then take a strip and weave it under and over the strips, starting at the top of the pie, working right to left.  Leave any extra hanging over the edges.   Take another strip and start directly below the first, weaving in the opposite direction as the strip before.  (So if you went over, under, over, under, over, under – now do under, over, under, over, under, over).  Repeat this until the strips are used and the pie is covered.   Be careful to work the strips around your pie bird!  Trim off the hanging edges around the pie and flute/crimp the edges together.  

4.  Brush the top of the crust with the egg wash, made from the egg and water.  Sprinkle with the decorative white sugar crystals. 

5.  Place in a preheated oven and bake for 20 minutes.  Then lower the temperature to 375 degrees and bake for an additional 30 minutes or until your crust is golden brown and the fruit is bubbling.

Cool completely.  Serve with whipped cream or vanilla ice cream.


STRAWBERRY RHUBARB PIE PRINTABLE RECIPE

Popular posts from this blog

Chocolate Chip Reeses or Rollos Brownie thingys?

I have no idea what to call these, but oh my goodness are they easy and good.  This recipe comes to you via Pinterest.  I tried to trace it all the way back to its originator, but failed.  It just kept going.   So, I do not claim these as mine - although I have tweaked them and will try something new this weekend.  
As the picture indicates, these were done with premade cookie dough, Reese's Peanut Butter Cups and box brownie mix.  Thats the "easy" no frill recipe.   Here it is:
Preheat your oven to 350 degrees.  Spray the insides of a square all edges brownie pan with Pam spray.   Scoop out a heaping tablespoon of premade cookie dough and press into the bottom of each square.  Top the cookie dough with a Reeses Peanut Butter Cup placed upside down.  Then fill up the well with your favorite prepared brownie mix up to 3/4 full.   Bake in oven for 15-18 minutes.  Remove and cool slightly.
Here are some tips:  
You can use cupcake/muffin tins (either small or large) in r…

Chess Squares, Nieman Marcus Bars, Paula Deen and Gooey Butter Cake....The real origin

So, I saw this recipe on Pinterest a few weeks ago and thought, hmmm.  I need to try this! With my daughter's open heart surgery, starting my final year of school and then a few major work projects, the blog got lost in the shuffle for a bit. 

Last week however, I started on a cooking binge and the first thing on the clip board to try were these chess squares.  I read the blog that posted the recipe and realized they were reminiscent to her of another recipe.  I thought they sounded (and looked) like something I used to have at my grandmas.  So the sleuth in me kicked in, and a hunting I went, trying to find the progression on the variations of  this recipe and ultimately, the origins.

Searching for "Chess Squares" took me to Nieman Marcus Bars, which led me to the Nieman Marcus Website and their Butter Cake.

I then found the Paula Deen "Gooey Butter Cake recipe" - which is no different than all the other recipes for Chess Squares out there, but she called it…

Stuffed Cube Steak

The other day, I had a hankering for cube steak, but did not want Swiss Steak or
Chicken Fried Steak - my usual go to's.  I wanted to do something else with cube steak
and remembered I had bookmarked a recipe from Pinterest that involved cube steak, bacon
and goat cheese.  I tried it, we liked it, and it is now in the regular dinner rotation.
I also discovered that this recipe can be done on the grill and is quite tasty either
broiled or grilled.  You dont need a potato or rice dish with it.  A really nice salad
and some crusty bread with some homemade lemonade really makes this a great summer meal.
It is also very quick.  Just what we all want out of our summer dishes!


Stuffed Cube Steak

Serves 4

4 Cube steaks
salt and pepper to taste
4 oz cream cheese (or goat cheese) softened - very soft.
2 T coconut oil
1 small sweet onion (Vidalia or Maui) finely chopped
4 garlic cloves, crushed
2 c baby spinach - stems removed and coarsely chopped
6-8 slices sun dried tomatoes, julienned
6-…