Strawberry Rhubarb Pie

Well, it must be officially summer. I’ve baked my first strawberry rhubarb pies of the season. This is an old photo, taken with an old camera phone a long time ago. I was just too tired to photograph some new ones last night, but you get the idea. Maybe next time I bake some them, I will take some better photos and replace this one.

Anyway, sometimes I just crave the rhubarb. It reminds me of my Aunt Fran and Grama Dee. They used to have it growing in their backyard in Detroit, and I remember having plenty of rhubarb desserts as a little girl. As I was strolling through the grocery store last night, I spotted these very fresh and perfect stalks of rhubarb, and knew what must be done. Especially when I saw some super sweet strawberries a little ways down the aisle. There’s nothing like a little late-night baking for me to conjure up memories of my childhood. I was just in the mood to spend a little time thinking of my Aunt and Grandma last night. So here’s to you girls! And here’s to summer! Hooray!

Strawberry Rhubarb Pie
Recipe from Julie Foxworthy

INGREDIENTS FOR CRUST (makes two crusts)
2 1/2 cups unbleached all purpose white flour
1/4 teaspoon salt, any variety. (I prefer sea salt or kosher salt)
1 tablespoon white sugar
1 cup (16 tablespoons) very cold unsalted butter or shortening, cut into cubes. Just cut the stick once lengthwise, then four or five times across to make about ten chunks. You can also use half butter, half shortening if you like.
Approximately 8 tablespoons ice water. This water must be very cold: put some ice cubes in a bowl or measuring cup of water to keep it cold.

INGREDIENTS FOR PIE
2 - 2 1/2 cups diced fresh rhubarb
2 - 2 1/2 cups sliced fresh strawberries
1 - 1 1/4 cup sugar (depending on sweetness of strawberries you can add a little less)
1/3 cup flour
cinnamon to taste
1 egg (for egg wash for top of pie crust)

RECIPE INSTRUCTIONS FOR CRUST:
I have used this recipe with much success, so I’m passing along to you. Of course I was lazy last night, and just used the refrigerated pillsbury pie crusts.

RECIPE INSTRUCTIONS FOR FILLING:

• Combine diced rhubarb, sliced strawberries, sugar, flour, and cinnamon in a large mixing bowl until all the fruit is coated
• Pour mixture into unbaked pie shells
• Cover pies with 2nd layer of dough
• Seal edges around the pie, pinch with thumbs to make pretty pattern along the edges, or use a fork to seal
• Cut in some venting slices on the top of the pie
• Whisk egg in small bowl until slightly frothy, and brush on top of pie.
• Sprinkle top of pie with a little sugar
• Bake at 400 degrees for 40 minutes. Depending on your oven, if crusts become too dark, turn heat down to 375º halfway thru baking

Do not refrigerate fruit pies. Also, you have to let them completely cool before covering them with any kind of foil/plastic wrap, or else the top of the pies will become soggy.

Happy Summer, Enjoy!

Add comment September 16th, 2009

Mexican Chocolate Icebox Cookies

I work with this amazing bakestress. Her name is Raquel (aka ROK, because she DOES ROCK!), and she makes hands down the most delicious, creative homemade scratch cakes I’ve ever eaten. 

See her website here

and

Her flickr page here.

Anyway, in addition to her amazing cakes, she’ll also just sometimes bake and bring in random treats. A week or so ago, she brought in these UNREAL yummy Mexican Chocolate Icebox cookies, and of course I just had to have the recipe. Be forewarned they are slightly spicy (but not crazy, just a little bit of heat, which you can adjust to your taste).

Mexican Chocolate Icebox Cookies
Recipe from Raquel Salaysay

INGREDIENTS:

1/2 cup flour
3/4 cup quality dutch-process unsweetened cocoa (IMPORTANT-don’t use hersheys, get a good quality dutch cocoa for these)
3/4 tsp. ground cinnamon
1/2 - 3/4 tsp cayenne (here is where you can adjust to your liking)
1/4 tsp. salt
1/4 tsp. freshly ground pepper
1 cup sugar
1 1/2 tsp. vanilla extract
1 egg
12 Tbsp. cold unsalted butter, cut into small pieces

RECIPE INSTRUCTIONS:

• Whisk flour, cocoa, cinnamon, cayenne, salt, and pepper together in a medium bowl and set aside.
• Put sugar, vanilla, and egg into large bowl and beat with electric mixer on high speed until thick and pale, about 3 minutes.
• Add butter and continue to beat on high speed until smooth, about 3 minutes more.
• Using your fingers, work flour mixture until dough is just combined. Don’t worry, it’s so supposed to be super sticky on your hands. Oh well, you’ll just have to lick it off.
• Divide dough in half and roll each half into a 9″ log. Wrap each log in parchment paper, twisting ends tightly to make a uniform cylinder.
• Freeze dough logs for at least 3 hours, and as long as overnight
• Preheat over to 350º. Unwrap dough and slice each log into 1/3″ thick rounds.
• Place rounds 1/2″ apart on parchment paper-lined (or silicon liner) cookie sheets.
• Bake cookies until slightly puffed and tiny cracks appear on surface, about 8-9 minutes.
• Transfer immediately to cooling rack, being careful not to crack cookies.
• Enjoy little bites of spicy chocolate heaven.

Thanks, Rok, for this super tasty recipe!

Add comment November 27th, 2008