Friday, May 20, 2011

Strawberry Rhubarb Pie with Orange Zest

It's pretty exciting that we have a few new shareholders this year that will be blogging about their experiences cooking with CSA ingredients. CSA shareholder Melissa from Philadelphia is one of these bloggers - be sure to check out Wonky Pie this summer for new recipe ideas. This strawberry rhubarb pie is her own creation. She writes, "Unlike many of the conventional recipes out there, I opted for a less sugary version with a hint of orange zest to bring out the natural tartness of the rhubarb."

Strawberry Rhubarb Pie with Orange Zest
2½ cups rhubarb, diced
2½ cups sliced strawberries
¾ cup raw sugar
2 tablespoons organic molasses
1 teaspoon cinnamon
2 tablespoons orange zest
¼ cup cornstarch

For the crust, Melissa suggests using Julia Child’s Pate Brisee recipe, following the proportions outlined under the recipe using 3 cups of flour.

1. Pre-heat the oven to 425 degrees. Mix all ingredients well and add to pie crust. Make sure to vent the top crust! After filling the crust, pop the completed pie back in the refrigerator for a few minutes to chill completely before placing in the oven.
2. Bake at 425 degrees for 15 minutes and then change oven temperature to 350 degrees. Bake for 50 to 60 minutes until bubbly.

1 comment:

  1. I made this last night. First pie ever and it tastes great!