Thursday, 11 June 2009

• deliciousness in every bite!!

  so my cousin ann has been posting all sorts of recipes on her blog lately, which are a lot of fun to read!  i have yet to try any of them, but i plan to.  and she has inspired me to post a recipe for something delicious that worked out really well, in case any of you want a delicious new recipe to try!

  i'm not too much of a cook yet, but i have always enjoyed baking (there's a lot more sugar in baking!).  i am oh-so-thankful to my mom for teaching me how to make an apple pie this past march -i've made one on my own, and tuesday night was my second attempt at a pie! 

  i love rhubarb.  i think i could marry it, if it were legal.  but i haven't seen rhubarb available for purchase basically since we moved to st louis, which makes me really sad!  until...this past saturday at the farmers market.  i saw it laying there, and although i had no plans to make anything with rhubarb, i couldn't pass up my chance to buy some.

  so i bought it, and promptly invited kyle and i over to a friends house for dinner last night, promising to bring a dessert of some sort for payment.  having the rhubarb, and having also picked up apples, i decided to look for an apple rhubarb pie recipe.  i had never heard of apple rhubarb pie, but rhubarb is good and apple is good, so they must be good together, right?

  here's what i found (click me if you want the actual link):

  apple strawberry rhubarb pie

  Filling:

  ~3 1/2 cups peeled rhubarb stalks cut into 1/4 inch chunks (i had 1 pound of rhubarb which came to just under 3 cups of it once i cut it up, and i thought it was plenty rhubarb-y. i also cut it into smaller chunks than 1/4 inch slices.)
  ~2/3 cup sugar
  ~1 tablespoon fresh lemon juice
  ~grated zest of one lemon (i didn't have this, so i just used some extra lemon juice)
  ~5 to 6 cups peeled, cored and sliced apples (i think i used maybe 7 apples, mixing gala, granny smith, and one other type of red apple - i used a little more to compensate for having less rhubarb than requested)
  ~2 1/2 tablespoons all purpose flour
  ~1/2 cup strawberry preserves

  pie crust - i used my mom's secret pie crust recipe, but you could use your own, or a pre-made pie crust. this pie would be delicious with a crumb/crisp-like topping as well, instead of a top crust.

  instructions:

  1. mix the rhubarb, sugar, lemon juice and lemon zest together in a large mixing bowl. set aside for 10 minutes (or while peeling, coring and slicing apples, which for me was more like 30 minutes).  i was surprised how juicy and delicious this mixture became after sitting for ten minutes, let alone 30!
  2. stir the apples and flour into the rhubarb mixture, and then stir in the strawberry preserves.
  3. dump into pie crust.  if you're using a top pie crust, lighten moisten your hands with water and smooth over top crust (or glaze with a little bit of milk) and then sprinkle sugar on top.  if you're using a top pie crust, also make sure you cut some slits in it, and put some slits near the edge to check the juices later for doneness.
  4.  put the pie on a cookie sheet - very important - it will spill over!  place on the center oven rack and cook for 30 minutes in a preheated oven at 400 degrees. 
  5.  after 30 minutes, reduce heat to 375 and bake until any juices bubble thickly (you can see it from the steam vents you made in the crust).
  6. let cool for at least an hour before serving.

  here's my completed pie!

  

  it was delicious!  very tart (as one of the guys said last night, it goes straight for the canker sores, so watch out!), but i'm definitely a fan.  i'm planning on taking another picture when i get home so you can see what the innards look like - it's a pretty soft red color.

  hope you get a chance to try it!  i can't wait to make it again!

   

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