Thursday, July 23, 2009

Strawberry, rhubarb, mulberry, apple pie

2 pack deep-dish frozen pie crust
about 2-3 T butter

5 cups fruit
3/4 cup sugar
3 T cornstarch
1 T lemon juice
1/8 t salt

Set the crust out at room temperature. Mix your sliced fruit, sugar, cornstarch, lemon juice, and salt in a large bowl and let stand 15 minutes.

Preheat oven to 425 degrees F.

Pour fruit into crust. Dot the top of the fruit with 2-3 T butter. Remember to dot the top of the fruit, NOT the crust. The second pie crust should be at room temperature, soft and easy to work with. Place on top and crimp edges with your fingers or a fork. Cut a few vents in the top of the crust.

I usually make sure to line the bottom of the oven with some foil in case the fruit bubbles over. Bake at 425 degrees for 30 minutes on the lower 1/3 of the oven, then put a baking sheet under and bake at 350 degrees for 30 minutes. Check the edges of the crust to be sure they don't burn. If the edge get a little toasty, you can lightly cover the edge of the crust with foil part way through. Enjoy (preferably with ice cream)!

A note about my pie: This recipe is my sister's recipe for pie. She is the most amazing baker, chef, whatever. She would never dream of using frozen pie crust and makes it all from scratch. I'll just say...I don't have a rolling pin, so unfortunately, I need to use frozen pie crust. It still makes an amazing pie - not as delicious as her pies - you can't fake a real pie crust - but it comes very close. My plan was to make a strawberry/rhubarb pie for my 11 year old's (who doesn't like cake) b-day. Since we only planted strawberries and rhubarb this spring, we didn't yield a lot of fruit by June. Luckily there were mulberries ready for picking across the street, and an apple in the fruit bowl to bring the amount of fruit to 5 cups. The final result was one amazing fruit pie. I took the edges of the top crust that hung over, rolled it out (did you catch that?), and cut an 11. The vents on top were also 11's. I'm not a great baker, so the pie might not look so beautiful, but I can tell you it sure tasted good.

1 comment:

  1. FYI i dont own a rolling pin either but i still prefer a home made crust! As long as you have a can ofcooking spray you have a pin!


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