Tuesday, July 5, 2011

Strawberry Rhubarb Pie

The strawberry picking was pretty good, although the we missed the first round of picking, and the berries for the second round were fairly small. That meant a long time picking, and a long time cleaning and slicing.

Once again this year I made jam. I got 6 1/2 pint jars (don't worry, the half jar went straight into the fridge and is pretty well gone already) and hope that will last us a little while. My dear hubby likes his jam sandwich snacks.

I made my first attempt at a strawberry rhubarb pie (the rhubarb was the last of the season from the farmer's market down the street!) and it turned out beautifully. The strawberries pretty much eliminated the tartness of the rhubarb, so this pie was perfect for those of us who don't particularly like that tartness. I found the recipe HERE and would highly recommend it.

Definitely put a baking sheet under this pie in the oven, just in case the juices get away from you. I had expected it to be one of those extremely juicy, flops on your plate sort of pies, but once it cooled it held it's shape when cut and didn't have too much juice either. What can I say, I was impressed with my pie skills. You should try it, too!

With the total success of the Strawberry Rhubarb Pie came the total failure of Strawberry Hand Pies. The problem came when I prioritized the Strawberry Rhubarb Pie and left the hand pie crust dough in the fridge too long. It dried out and became unruly and unmanagable. It cracked and the strawberry juices leaked out, leaving puddly crunchy messes all over my baking sheet.

We ate them anyway and they were described as "fine". Oh well. At least they were eaten and I'm determined that next year's hand pies will be delightful.

No comments:

Post a Comment