Orange-Kissed Strawberry Rhubarb Pie Good Recipes

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Orange-Kissed Strawberry Rhubarb Pie

"Orange juice and rind add greater taste to a springtime favorite pie. I came up with this version after I needed to take a dessert to a summer night meal. I made 2 pies for 8 people and changed into lucky to take one piece domestic. It is one of the first-class pies I actually have ever made."

Ingredients :

1 pastry for a 10-inch double crust pie
1 half of cups white sugar
1/4 teaspoon salt
half of teaspoon grated orange peel
1/4 cup brief-cooking tapioca
1/4 teaspoon floor nutmeg
four cups rhubarb, reduce into half inch portions
2 cups sparkling strawberries, quartered
1/4 cup fresh orange juice
2 tablespoons butter, reduce into small chunks
1 tablespoon milk
1 tablespoon white sugar

Instructions :

Prep : 30M	Cook : 8M	Ready in : 1H40M

Preheat oven to four hundred tiers F (2 hundred stages C). Divide the pie pastry in 1/2, roll out half to a round pie crust about 12 inches in diameter, and region the pie crust within the bottom of a 10-inch pie dish. Refrigerate the alternative 1/2 of the pie pastry until wanted.
Stir the 1 1/2 cups of sugar, the salt, orange peel, tapioca, and nutmeg collectively in a bowl until nicely combined. Gently stir inside the rhubarb, strawberries, and orange juice, taking care now not to crush the strawberries; pour into the prepared pie crust. Dot the filling with butter pieces. Roll the reserved pie pastry out to about a 12-inch circle and region the pinnacle crust over the fruit filling.
Fold the edges of the top and backside crust together to seal the two crusts collectively. Form a rounded indentation in the edge of the pie crust with the aid of setting your left index finger against the outer edge of the crust, and pinching the crust against it with the index finger and thumb of your right hand. Move round the threshold of the pie, pinching the crust edge against your left index finger to make a fluted crust. Brush milk over the top crust of the pie and sprinkle with 1 tablespoon of sugar. Cut numerous vent holes in the top crust.
Bake within the preheated oven till the filling is thickened and bubbling and the crust has browned, forty to 50 minutes. Check after 30 minutes of baking time; if the crust edges are browning too quickly, cover them with strips of aluminum foil. Cool the pie before serving.

Notes :

Excellent made with 1 tablespoon orange rind added to the pastry before mixing.

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