I would like to dedicate this week's recipe in memory of a dear friend. I learned earlier this week of her passing. I had the honor of knowing this lady for many years. We both shared a passion for cooking and we exchanged many delicious recipes as well as a friendship over those years. She will be greatly missed by many but her legacy will live on through her wonderful recipes.
NOTE: Prepared refrigerated pie crust may be used in place of homemade.
Crust recipe (for a two-crusted pie):
3 c. all purpose flour
1½ tsp. salt
1 c. Crisco or lard
9-10 T. ice water (depending on the humidity of the day, you may add more or less water)
In a bowl, add flour, salt, and shortening. Using a pastry mixer, cut shortening into flour until until it resembles small peas.
Slowly add ice water until the pastry forms a ball. Place in plastic wrap and put in refrigerator to chill.
Pineapple-Rhubarb mixture:
4 c. rhubarb, cut into medium dice
1 c. sugar
1 egg, beaten
5 T. flour
20 oz. can crushed pineapple, drained (1½ c.)
Roll out bottom crust*. Place in pie plate, and trim edges allowing one inch of pastry to hang over the edge.
In a medium-sized bowl, add rhubarb, sugar, flour, egg, and crushed pineapple. Mix thoroughly.
Add fruit mixture to bottom crust. Dot with butter and set aside.
Roll out top crust and place on top of filled pie shell. Trim top crust.
Begin to roll bottom and top layers of pastry inward. Crimp edges to keep juices from leaking out. Place on a foil-lined baking sheet, in case it boils over. Using a knife, cut thin holes in top of pie.
Preheat oven to 425º. Place pie in oven and bake for 10 minutes. Reduce oven temperature to 350º and bake for an additional 35 minutes, or until crust is golden brown.
*When rolling out the crust, I use plastic wrap and wax paper, to avoid using flour, which would make the crust tougher.
No comments:
Post a Comment