From the Midwest

From The Midwest

From The Midwest
Location
North Carolina,
Birthday
September 29
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CEO
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Never Give Up! Never Doubt Goodness and that Includes YOU!
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Former English teacher-artist from the Midwest and just another statistic of "The Great Recession." Life goes on . . .

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APRIL 28, 2009 9:26AM

Foodie Tuesday--Strawberry-Rhubarb Pie

Rate: 14 Flag
 
Strawberries and rhubarb are coming into their own right now. If you've never had them combined, you are in for a real treat. Just ask "Mamoore" who recently made this recipe. You are welcome to make your own pie dough, but Pillsbury rolled dough is just fine with me and makes the whole process of pie making quick and easy. For 'purists' who insist on homemade pie dough using lard, you're in luck; it's listed in the ingredients of the Pillsbury recipe.
 
 
strawberry rhubarb pie
 
For a 9-inch pie:

Mix:
  • 1/2 cup packed brown sugar
  • 1/2 - 2/3 cup white sugar depending on sweetness of berries
  • 1 teaspoon cinnamon
  • 1/3 cup flour (maybe a bit more if the strawberries are really fresh and just picked)

Filling:
  • 2 cups strawberries, hulled and cut up
  • 2 cups rhubarb, cut up in about 1/2-inch pieces (I peel the rhubarb and sometimes I add a bit more berries and a bit less rhubarb)
  • 1/2 t. vanilla
  • Toss all together.

Roll out your Pillsbury Pie Dough. Toss  the sugar mixture with strawberries/rhubarb and place in pie crust. Dot with 2 T butter. Top with crust. Seal and flute. Cut slits just in the center.

Bake in 425 oven for 40-50 minutes until brown and bubbly. Cover edge of pie with tin foil.

Let cool completely. This is the only pie I love with vanilla ice cream or frozen vanilla yogurt.
 
NOTE: You do not want a "thick pie." It will be way too juicy and runny from the berries.
 
If you make this, please let me know what you think.

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Mmmm my grandmother used to make this. God it's been a lot of years since I've tasted this recipe or anything close. Even the rhubarb by its self makes an awesome pie.
I'll be watching at the Price Chopper for the ingredients so I can take them to Mom who I think would be glad to bake up a couple of these so THANKS!
tr ig
April 28, 2009 09:38 AM
Hey GC, thanks for breakfast. I really love having homemade pie with coffee in the morning. It's so nutritious for me.
Rated & Cheers!
Texas Bubba
April 28, 2009 09:44 AM
Gary - would you please come and cook for me?!!! My mother didn't like rhubarb despite being offered tons of it every year from our neighbor, so it wasn't until I was in college dating a fellow who's mom made amazing SR pie that I had my first taste of it. I've been hooked ever since! My rhubarb plant is really starting to fill out, so I'll be watching it closely until it's ready to pick.

I too use Pillsbury Pie Dough!!! Make's life much simpler, and I can't be bothered to add real lard to crust...the only other suggestion I can make is to replace flour with tapioca - have you ever tried that?

Rated for extreme-yumminess!!!
bluesurly
April 28, 2009 10:07 AM
Trig: what would we do with grandmothers? Hope your mom is obliging and makes more than one! And I hope it brings back great memories.

Texas Bubba: pie and coffee isn't just nutritious--it's all-American and your patriotic duty!

bluesurly: Yep, be right over. Sunday I did two marinated pork loins on the grill with homemade applesauce: Yum!

I'm sure you could use tapioca for the thickener--even corn starch. Sometimes, in other pies, I've used part tapioca and part flour. Enjoy!
From The Midwest
April 28, 2009 10:45 AM
Yum! This sounds excellent! There is not a better dessert or breakfast than home made pie. I have a great very old recipe for pie crust from my aunt. I think it was on the Crisco can eons ago and starts with making a paste of the flour, very easy. It will work beautifully with this! Thanks Gary! I'll give it a try!
Just Pamela
April 28, 2009 10:54 AM
Be bop a ree bop, rhubarb pie!
(A PHC reference)
Ardee
April 28, 2009 11:01 AM
Hi Pam: I have a recipe for pie crust from "Mary" who lived in the small town where I once taught school. Mary was like really, really, old and could often be seen walking the countryside with a basket as she collected all sorts of "wild" goodies. She lived in an old Cape Cod kind-of farmhouse and was the "universal grandmother."

Hi Leslie: PHC???? Please translate.
From The Midwest
April 28, 2009 11:07 AM
We made this the other night and, as I said to Gary, I could have eaten the whole pie myself! Unfortunately, my kids and husband also loved it so I had to share. It was so easy, I think I will just let the kids try to make it themselves next time...maybe tonight since the first one disappeared w/in 24 hours.
mamoore
April 28, 2009 11:11 AM
Prairie Home Companion! Can't you hear GK singing it? (sorry, that refrain is going through my mind now - Be bop a ree bop...)
Ardee
April 28, 2009 11:15 AM
DUH! Stupid me! PHC, God, I love that show!!!!

Melissa: Great idea--have the kids make desserts. Working on a peach cobbler for dessert in a few days . . . rump roast tonight for dinner.
From The Midwest
April 28, 2009 11:28 AM
Not to brag or anything, but I just made a rhubarb pie on Sunday, with my own rhubarb, no less, and my crust was made from scratch with home-rendered lard. I also made homemade ice cream (with eggs from my chickens). This may partially explain why I'm not getting much in the way of writing (or OS reading/commenting) done these days. But your mention of homemade pie brought me out of hiding. I have been secretly following your journeys to Carolina (should be good pie country), though a little sad for selfish reasons that you didn't end up at mom's...would have made for some interesting posts.
Laurel, not Lauren
April 28, 2009 11:34 AM
Ohhhhh, I love strawberry-rhubarb pie. My mother hates rhubarb, but my mother-in-law makes it for me, and it is to die for.

And yes, frozen yogurt is the perfect partner for SR pie. Mmmm....
AshKW
April 28, 2009 11:43 AM
One of my faves. I still have some frozen rhubarb and strawberries in the freezer from last year. I feel a pie coming on.
emma peel
April 28, 2009 01:28 PM
Gary this sounds great. I am beginning to think you could add cooking to your talents. I'm sure your sister is enjoying you being there-you help cook don't you? Give Chalk a rub for me.
rated for knowing what is good
ladyfarmerjed
April 28, 2009 02:33 PM
Must be a midwest thing. My grandma from Iowa makes this all the time - thanks for taking me back. Yum.
Julie Tarp
April 28, 2009 07:51 PM
This is one of my favorite pies of all time!!! Mouth-watering just reading the recipe. Thanks!
Sharon Kay
April 28, 2009 08:24 PM
I have never eaten rhubarb. I do have some strawberry plants, though and this might be the year I try this.
b Koscelny
April 28, 2009 08:50 PM
Hi Laure: someday I swear I'm going to have my own chickens. In my novel, I have a character who raises chickens and it was a blast to write about her. How's your book coming? Yea, lots of people wish I had gone home, too, for the same reason. But not me. I'm beginning to feel a bit 'normal' again.

P.S. You have every right to brag--even about your wonderful lard. Lard is GOOD!

AshKW--yes, to die for!

JK--hopes the rhubarb pokes up soon.

emma--enjoy. how smart of you to freeze it. Lucky you.

Jordan: Yes, I've been cooking for my sister and her family. Tonight I did a rump roast, my carrot recipe and organic fingerling potatoes. My sister was in heaven because she could stay outside to plant up her pots. We're all having fun, actually.

Julie: I think you're right--I think it probably it is more of a Midwest thing. Thank God for the Midwest!

lifehalflived--yes, my favorite, too, with apple and blueberry a close 2nd and 3rd!
From The Midwest
April 28, 2009 08:51 PM
Brenda: By all means do try to do the pie with the rhubarb. You won't be sorry!!!!
From The Midwest
April 28, 2009 08:52 PM