My Own Strawberry Rhubarb Pie Best Family Recipes

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My Own Strawberry Rhubarb Pie

"This become the primary pie I ever made, and I put together the recipe from other pie recipes I discovered, and my own mother's enter to make this recipe my own."

Ingredients :

3 cups strawberries, cut into half of-inch pieces
3 cups chopped rhubarb
half cup brown sugar
half cup white sugar
1 teaspoon floor cinnamon
1 teaspoon ground allspice
1 tablespoon cornstarch, or as wanted
1/4 cup all-cause flour
1 tablespoon butter, diced
1 recipe pastry for a nine inch double crust pie
1 tablespoon milk
1 tablespoon white sugar

Instructions :

Prep : 30M	Cook : 8M	Ready in : 5H10M

Mix the strawberries, rhubarb, brown sugar, half cup of white sugar, cinnamon, allspice, cornstarch, and flour right into a bowl; stir until the flour and cornstarch are smoothly blended. Let the filling stand for 30 minutes. If the filling is very juicy, add an additional tablespoon of cornstarch.
Preheat oven to four hundred tiers F (two hundred degrees C).
Divide the pie pastry in half of; roll out 1/2 into a circle on a floured paintings surface, and line a nine-inch pie dish with backside crust. Roll the closing half of out into a ten-inch circle on a floured work surface, and set apart.
Pour the filling into the crust-lined pie dish. Scatter diced butter over the top.
Cut the closing crust into three/4-inch huge strips (use a scalloped area pastry cutter for a prettier crust). Moisten the rim of the crammed backside crust with a bit of water, and lay the 2 longest strips in a pass within the middle of the pie. Working from the next longest all the way down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you move. Press the lattice strips down onto the bottom crust part to seal, and trim the top crust strips smartly. Brush the crust with milk, and sprinkle with 1 tablespoon of sugar. Cover pie edges with aluminum foil strips.
Bake pie in preheated oven for 15 minutes; lower temperature to 375 levels F (one hundred ninety tiers C), and bake until the filling is effervescent and the crust is golden brown, approximately forty minutes. Remove aluminum foil about 15 mins earlier than cease of baking. Turn off oven, and allow pie to relaxation for 15 mins with the door open, and 15 more mins with the door closed. Allow to cool completely on cord rack for numerous hours or in a single day; filling will thicken because it sits.

Notes :

Reynolds® Aluminum foil can be used to maintain meals wet, cook it calmly, and make easy-up simpler.

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