Monday, March 16, 2009

Experiment from the Garden's Plenty–Raspberry/Rhubarb Pie

Cherries for the most part, where we live, come from Utah. Last year there was only a 10% cherry crop. Cherries were too expensive for me to buy. But I do have a rhubarb plant and I canned some for this winter. What to put with the rhubarb. Maybe some of the raspberries in the freezer would be a yummy pairing. Here is the recipe I formulated.

1 pound rhubarb, cut in 1/2” slices or 1 qt. frozen or canned 1/2” rhubarb slices, drained
2 cups raspberries
1 1/2 cups sugar
3 Tbsp. cornstarch

Mix above together. Let rest for 15-20 minutes.

Line 10” pie plate with pastry; pour in filling. Adjust lattice top; seal edges. Brush lattice top and edges with milk.

Bake at 400° for about 45 minutes. Cover edges if needed to avoid over browning.

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