Strawberry Rhubarb Pie Recipe

Strawberry Rhubarb Pie adapted from America's Test Kitchen

2 ts. vegetable oil
1 1/2 lbs. rhubarb, ends trimmed, peeled and cut into 1 inch pieces (5 to 6 cups)
1 C. (7 oz) plus 1 T. sugar
1 recipe Graham Cracker Crust
Flour for dusting the work surface
3 T. arrowroot
Pinch salt
1 1/2 lbs. strawberries, hulled and quartered (about 5 cups)
1/2 ts. vanilla extract
2 ts. grated zest from 1 orange (optional)
1 large egg white, lightly beaten

Graham Cracker Crust:
1 1/4 C. graham cracker crumbs
5 T. Butter melted
2 T sugar

Combine ingredients with fork then press into pie plate. Bake at 350 for 15 to 20 min. Cool.

Pie process:
1. Heat the oil in a large skillet over medium-high heat until smoking. Add the rhubarb and 1/4 cup of the sugar and cook, stirring frequently, until the rhubarb has shed most of its liquid but is still firm, about 5 min. Transfer to a large plate and refrigerate until cool.
2. Prepare graham cracker crust
3. Adjust an oven rack to the lowest position, place a rimmed baking sheet on it, and heat the oven to 500 degrees.
4. In a small bowl, mix together 3/4 C of the sugar, the arrowroot and salt. In a large bowl, toss together the strawberries, cooled rhubarb, vanilla, and orange zest (if using). Sprinkle the sugar mixture over the top and stir to combine. Spoon the fruit evenly into the pie shell and pack lightly. You may wish to cook the filling separately from the graham cracker crust in a covered oven safe dish to avoid crust sogginess.
5. Place the pie (or the filling in a covered dish) on the hot baking sheet and lower the oven temperature to 425 degrees. Bake for 25 min. Rotate the pie from front to back and reduce the oven temp to 375 degrees; continue baking until the juices bubble, 30-35 min. Cool the pie (or filling) on a wire rack until room temperature, 3-4 hours. Add filling to the graham cracker crust if cooked separately.

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