As far as strawberry-rhubarb pies are concerned, there’s no doubt about it – time is definitely of the essence here.
So let’s get right to it, starting with this custard-style concoction from the Marysville kitchen of Frances Bartlett. Make this one early in the morning so it has plenty of time to chill to perfection.
Next up, we hear from Arlington cook Fern Speed, “I am sending this strawberry-rhubarb pie recipe for Annette Hoffman. I have made it often, and it is very good. If you don’t have fresh strawberries on hand, the frozen ones now on the market work well.”
And last but not least today, Jean Kroeze of Arlington once again antes up, this time with a rhubarb-strawberry pie recipe she found in a 1974 edition of “Betty Crocker’s Cookbook.”
Rhubarb-strawberry cream pie
2tablespoons flour
1 1/2cups sugar
2eggs, well beaten
1can (12 ounces) evaporated milk
1cup small rhubarb pieces
1cup small strawberry pieces
1unbaked 9-inch pie shell
In mixing bowl, mix together the flour and sugar; add egg yolks and milk. Turn rhubarb and strawberries into pie shell; pour in the milk mixture and bake at 450 degrees 15 minutes. Reduce heat to 325 degrees and bake until custard is set. (When set, a knife inserted between the outside and the center of the custard will come out clean.) Remove pie from oven, cool on cooling rack 30 minutes, then refrigerate until serving time.
Makes one 9-inch pie.
Strawberry-rhubarb pie
Pastry for 9-inch, double-crust pie
11/4cups sugar
1/8teaspoon salt
1/3cup flour
2cups fresh strawberries, cut in pieces, divided (see note)
2cups 1-inch pieces rhubarb, divided
2tablespoons butter
Cold water
1tablespoon sugar (or more) for top of pie
Line a 9-inch pie plate with pastry; set aside. In a small mixing bowl, combine the sugar, salt and flour, mixing well. Turn half of the strawberries and half of the rhubarb into the pie shell; cover with half of the sugar mixture. Cover with the remaining strawberries and rhubarb, then cover with remaining sugar mixture. Dot with butter and cover pie with the top crust, that has some slits cut in it to vent. Brush top of crust with cold water and sprinkle with the remaining 1 tablespoon (or more) sugar. Bake at 425 degrees 10 to 15 minutes, then reduce temperature to 350 degrees and bake another 40 to 50 minutes.
Makes one 9-inch pie.
Note: If fresh strawberries are not available, frozen berries may be substituted.
Rhubarb-strawberry pie
Pastry for 10-inch, double-crust pie
13/4cups sugar
1/2cup flour
1/2teaspoon grated orange peel (optional)
21/2cups 1/2-inch pieces rhubarb, divided
21/2cups sliced strawberries, divided
3tablespoons butter or margarine
Sugar for pie top
Preheat oven to 425 degrees. Prepare pastry. In mixing bowl, stir together the sugar, flour and, if desired, orange peel; set aside. Turn half of the rhubarb and half of the strawberries into the pastry-lined pie pan; sprinkle with half of the sugar mixture. Repeat with remaining rhubarb, strawberries and sugar mixture. Dot filling with butter or margarine and cover with the top crust, which has slits cut in it; seal and flute. Sprinkle with sugar. Cover edge of crust with a 2- to 3-inch strip of aluminum foil to prevent excessive browning; remove foil the last 15 minutes of baking time.
Bake pie 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.
Makes one 10-inch pie.
The next Forum will appear in Wednesday’s Food section.
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