Thursday, June 4, 2015

Hot Pie!

Holy hot pie. 

Well, I'm hoping holy hot pie... We've got folks coming up to the country this weekend, so I whipped up this lovely looking Strawberry Peach Rhubarb pie for everyone to enjoy... I'll report back, but so far, things are looking pretty promising. 

Strawberry Peach Rhubarb Pie
  •  1 and 1/2  cups  rhubarb (1/2 inch cubes)
  •  1  cup strawberries
  •  1 and 1/2  cups peaches
  •  ¾ cup sugar
  • 3 Tbs corn starch
  • 1 teaspoon lemon juice
This is essentially the easiest recipe I've ever read. Here it goes: 1.) Mix the contents in a bowl and stir.  2.) Let it sit for 15 minutes.  3.) Pour in shell and top with latticed crust. (Okay, this is what we call a "faux-amis" in French. Shell and crust are a few more steps.) 4.) Bake for 40 minutes at 400.  Cover the crust with foil if it gets brown before the pie is done.  Let cool, but not too much. 


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