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Archive for August 18th, 2009

Strawberry-Rhubarb Pie

pie

For the crust, check out my post of June 7, 2009, but make a double portion, since you’ll need extra pastry for the lattice. Make the pastry, shape into two discs, and chill for several hours.

For the filling, you’ll need 3 cups fresh cut strawberries and 2 cups fresh or frozen chopped rhubarb.  Mix these with 1/2 c. flour, 1/2 c. sugar, and 1 tsp. corn starch.

Preheat oven to 375.  Roll out two 11-inch rounds of pastry, put one in a 9-inch pie plate, and cut the other into strips.  Pour in filling, and construct an over-under lattice with the pastry strips.  Bake (with a cookie sheet underneath in case of drips) for 45 or so minutes, until the crust is golden.

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It’s summer.  It’s hot.  The fruit is ripe.  But what the heck, let’s fire up the oven.

We have Shiro plums, the mild little yellow variety which grew originally in Japan, and now grows all over the place here.

shiso

These plums are from Dummerston, Vermont.  (The name brings to mind Fort Dummer, near Brattleboro, where we used to go cross country skiing, and where my Dad would release the squirrels he’d caught in his “Have-a-Heart” trap.  These were crazed, ferocious squirrels that chewed our wooden siding and clung to the screens of our dining room windows while we ate dinner.)

Back on topic here… plums make a scrumptious rustic galette.  I had a helper this morning making pastry.  A pinch of salt:

J baking

And a demonstration of the frissage technique, which spreads and flattens those yummy bits of butter, providing the basis for flakiness (push with the heels, fold with the fingertips, repeat):

frissage

We also have chopped rhubarb and strawberries in the freezer–remains from an earlier season.  My sister, Bridget, has always loved strawberry-rhubarb pie.  We always thought her red hair and freckles predestined her to be a strawberry lover: strawberry ice cream, strawberry shortcake, strawberry-rhubarb pie, strawberries on cereal, strawberry lip balm, the list goes on.  She’s moving to North Carolina this week, where strawberries and rhubarb will be distant memories.  I think I’ll make her that pie.

And serve it warm with local vanilla ice cream, of course.

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