Tuesday, April 1, 2014

Cinnamon Spice Strawberry-Rhubarb Pie

If you love pies, you will adore Patty Pinner's Sweety Pies
the cookbook from which this recipe is adapted.
This is our traditional dessert for Easter Sunday after a simple meal
of fresh bread, fish and honeycomb.

Make one batch Best Pie Crust.   Line pie pan with half the dough. Reserve the other half for lattice, tightly wrapped and refrigerated.

Preheat oven to 375.

Combine in a large bowl and mix thoroughly
  • ⅔ - ¾ cup sugar
  • ¼ cup flour
  • ⅛ teaspoon salt
  • ⅛ teaspoon cinnamon
  •  ⅛ teaspoon cloves 
Add and toss gently until spices thoroughly cover

  • 3 cups halved fresh strawberries
  • 3 cups 1-inch chunks fresh rhubarb (or frozen and thawed)

Let stand 15 minutes, then toss again.  Spoon into the uncooked pastry shell.

Dot filling with
  • 2 Tablespoons unsalted butter, cut small

Roll out lattice (or cut flower or heart shapes with cookie cutter) and place over filling.

Brush top pastry lattice (or shapes) with 
  • heavy cream
and sprinkle with
  • coarse sugar
Bake 30-45 minutes until the crust is a lovely golden brown, the rhubarb is tender and the kitchen redolent of spices and the warm spring smell of strawberries.

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