Tiny New York Kitchen: Strawberry Rhubarb Pie

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By Victoria Hart Glavin of Tiny New York Kitchen

I’m all about rhubarb right now. I’ve been making rhubarb jam and now rhubarb pies. These pies are so easy to make and taste divine!

Ingredients

  • 2 Cups Hulled & Sliced Strawberries
  • 2 Cups Diced Rhubarb
  • 1 Tablespoon Lemon Juice
  • 2 Cups Sugar
  • 1/4 Cup Unbleached Flour
  • 3 Tablespoons Quick Cooking Tapioca
  • 3 Beaten Eggs
  • 1/8 Teaspoon Kosher Salt
  • 1/8 Teaspoon Ground Cinnamon
  • 1 Double Pie Crust

In a large-size bowl, combine strawberries, rhubarb, and lemon juice. In a medium-size bowl, combine sugar, flour, tapioca, eggs, kosher salt, and cinnamon. Stir sugar mixture into rhubarb mixture and set aside for 15 minutes. Preheat your oven to 400 degrees. Place 1 pie crust in an ungreased 9 inch glass or ceramic pie plate. Press crust firmly against sides and bottom. Spoon filling into crust-lined pie plate. Top with second crust. Wrap excess top crust under bottom crust edge, pressing edges together to seal. Flute edges. Cut slits or shapes in several places in top crust. Place in oven and bake for 15 minutes or until crust is light golden brown. Place cookie sheet on oven rack below pie in case of spillover. Reduce oven temperature to 350 degrees. Bake another 40 to 50 minutes longer or until golden brown.

Remove from oven and let cool completely before serving. Makes 1 pie –  Serves 8.

Related Story

Here is another recipe from Tiny New York Kitchen for crepes and berries. Why not make crepes with strawberries since they’re in season?

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Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.

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