Rhubarb Pie With Vanilla Strawberries And Lemon Balm Food

RHUBARB AND STRAWBERRY PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
• Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
• Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
• Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

RHUBARB PIE WITH VANILLA, STRAWBERRIES AND LEMON BALM

Steps:

• In a large bowl, combine the rhubarb with ¼ cup sugar, cinnamon and lemon balm. Cover and let stand 2-3 hours.
• Drain the juice and set aside.
• Heat the oven to 425°F.
• Combine the flours, baking powder and salt in a bowl.
• Cut in the shortening and tallow until the mixture resembles coarse meal.
• Sprinkle in the water, a tablespoon at a time, stirring with a fork until blended.
• Divide into two balls, one about ⅔ of the mass, the other the remaining third.
• Wrap the smaller ball in plastic and set aside.
• Roll out the larger ball to about 11" in diameter and place in a 9" pie pan, pressing it into place.
• Sprinkle bottom with raw sugar and place in the fridge.
• Add the jam and vanilla to the rhubarb mixture.
• Whisk together the remaining sugar and tapioca flour and fold through the rhubarb mixture until thoroughly incorporated.
• Roll out the top crust and cut to make a pattern / lattice (if you want a solid top, you'll need to multiply the crust recipe by 1.5).
• Place the top crust over the rhubarb and place pie on a cookie sheet. Brush with egg wash or milk if desired.
• Bake for 15 minutes, then reduce the heat to 350F bake 30 minutes longer.

GRANDMA'S STRAWBERRY-RHUBARB PIE

Steps:

• Crust Preparation:
• Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
• Preheat oven to 425 degrees F.
• Filling Preparation:
• Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

RHUBARB PIE WITH VANILLA, STRAWBERRIES AND LEMON BALM

Steps:

• In a large bowl, combine the rhubarb with ¼ cup sugar, cinnamon and lemon balm. Cover and let stand 2-3 hours.
• Drain the juice and set aside.
• Heat the oven to 425°F.
• Combine the flours, baking powder and salt in a bowl.
• Cut in the shortening and tallow until the mixture resembles coarse meal.
• Sprinkle in the water, a tablespoon at a time, stirring with a fork until blended.
• Divide into two balls, one about ⅔ of the mass, the other the remaining third.
• Wrap the smaller ball in plastic and set aside.
• Roll out the larger ball to about 12" in diameter and place in a 10" pie pan, pressing it into place.
• Sprinkle bottom with raw sugar (this keeps it from getting soggy!) and place in the fridge.
• Add the jam and vanilla to the rhubarb mixture.
• Whisk together the remaining sugar and tapioca flour and fold through the rhubarb mixture until thoroughly incorporated.
• Roll out the top crust and cut to make a pattern / lattice (if you want a solid top, you'll need to multiply the crust recipe by 1.5).
• Place the top crust over the rhubarb and place pie on a cookie sheet. Brush with egg wash or milk if desired.
• Bake for 15 minutes, then reduce the heat to 350F and bake 30 minutes longer.