“My oh my, I love pie”

DSCN1554.JPGStrawberry Rhubarb Pie

The general way in which I cook and bake is primarily through internet searches.  I search for the recipe I want and look at some of the larger sites, such as  www.allrecipes.com or The Food Network.  I look at a few recipes, take the parts that I like, and I attempt to create something that I and my husband will like.

This was my first attempt at Strawberry Rhubarb Pie, but strawberries and rhubarb are currently in season in the North East so I thought, why not?  Personally, I do not make my own pie crusts, I use the refrigerator pre-made ones.  But if you are energetic, by all means, go ahead.

Strawberry Rhubarb Pie

1 lb. rhubarb, peeled and diced

1 1/2 quarts fresh strawberries, washed & sliced with stem removed

1/2 c. sugar

1 t. vanilla extract

3 T. cornstarch (mix with a little water before adding)

Dash of salt

2 prepared pie crust

Vanilla iced cream, optional

1. Preheat oven to 400 degrees F.

2. Mix all ingredients together in a large mixing bowl.  Allow to sit while preparing pie crusts.

3. Line the bottom of a pie pan with one pie crust.  Follow manufacturer’s instructions as to whether or not you need to grease pan first.

4. Add pie filling into crust.

5.  Add second pie crust to top, using a small amount of water to seal the edges.

6. Cut small slits in top crust to allow steam to escape.

7. Bake according to pie crust instructions, at least 30 mins or until pie crust is golden brown.  You may need to place the pie pan on a baking sheets in case it bubbles over.

8. Let cool, cut, and add a big scoop of vanilla iced cream, and enjoy!



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