Try this Strawberry Rhubarb Pie recipe, or contribute your own.

Still searching for what to cook ?

Name: Strawberry Rhubarb Pie
Prep time: 30 min
Cook time: 30 min
Total time: 1 h
Yield: 8
Cuisine: American
Ingredients: 2 tb Almond liqueur; 3/4 c Sugar; 1 Egg yolk; mixed with; 2 pt Fresh strawberries; washed,; 2 tb Water; 1 Recipe Basic Pie Dough -; 1 lb Rhubarb stalks; And cut into quarters; 5 tb Cornstarch; 1/2 c Water

Find the most delicious recipes here

INGREDIENTS

2 tb Almond liqueur
3/4 c Sugar
1 Egg yolk; mixed with
2 pt Fresh strawberries; washed,
2 tb Water
1 Recipe Basic Pie Dough -
1 lb Rhubarb stalks
And cut into quarters
5 tb Cornstarch
1/2 c Water

Servings

INSTRUCTIONS

* Note: See the ?Basic Pie Dough? recipe which is included in this collection. Preheat oven to 375 degrees. Divide the pie dough into two equal pieces. Roll out the bottom crust and put into a 10-inch pie dish. Refrigerate until needed. Roll out the top crust and using a pastry wheel, cut the dough into 1/2-inch wide strips. Lay these strips on a baking sheet and refrigerate. Remove all green leaves from the rhubarb, peel stalks, and cut into 1/2-inch pieces. Combine the water and sugar in a sauce pan large enough to later add the rhubarb and, over low heat, begin to cook the syrup. Bring to a slow simmer and cook for 2 to 3 minutes before adding the rhubarb pieces. Cook the syrup/rhubarb for 5 minutes, remove from the heat and allow to steep for 20 minutes. Strain out the rhubarb and set aside. Mix the almond liqueur with the cornstarch well (add a few drops of water if necessary to remove all lumps) and stir into the cooled syrup which is now a wonderful rhubarb color. Place this back on the stove and cook the syrup until thick about 5 to 6 minutes. Return the rhubarb to the syrup, add the strawberries and stir to combine. Remove from the heat and cool completely for 1 hour. Pour the fruit filling into the pie dish lined with the bottom crust. Lay half the strips across the top of the pie, leaving 1/2-inch of space between each strip. Brush the strips with the egg wash water mix and lay the remaining strips of dough at a 45 degree angle over the first strips to create a lattice top. Brush these strips with the remaining egg wash. Place the pie dish on a cookie sheet and put the cookie sheet and pie dish setup into the oven on a shelf set in the middle of the oven. Bake for 45 minutes, turning the whole setup once so that the pie bakes evenly. Remove from the oven and allow to cool for at least 30 minutes. This recipe yields 8 to 10 servings. Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD NETWORK - (Show # ML-1A34 broadcast 04-13-1997) Downloaded from their Web-Site - http://www.foodtv.com Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com ~or- MAD-SQUAD@prodigy.net 04-13-1997 Recipe by: Michael Lomonaco

NOTES

Alert editor

Strawberry Rhubarb Pie

2 tb Almond liqueur
3/4 c Sugar
1 Egg yolk; mixed with
2 pt Fresh strawberries; washed,
2 tb Water
1 Recipe Basic Pie Dough -
1 lb Rhubarb stalks
 And cut into quarters
5 tb Cornstarch
1/2 c Water

* Note: See the ?Basic Pie Dough? recipe which is included in this  collection.    Preheat oven to 375 degrees. Divide the pie dough into two equal pieces.  Roll out the bottom crust and put into a 10-inch pie dish. Refrigerate  until needed. Roll out the top crust and using a pastry wheel, cut the  dough into 1/2-inch wide strips. Lay these strips on a baking sheet and  refrigerate. Remove all green leaves from the rhubarb, peel stalks, and cut  into 1/2-inch pieces. Combine the water and sugar in a sauce pan large  enough to later add the rhubarb and, over low heat, begin to cook the  syrup. Bring to a slow simmer and cook for 2 to 3 minutes before adding the  rhubarb pieces. Cook the syrup/rhubarb for 5 minutes, remove from the heat  and allow to steep for 20 minutes. Strain out the rhubarb and set aside.  Mix the almond liqueur with the cornstarch well (add a few drops of water  if necessary to remove all lumps) and stir into the cooled syrup which is  now a wonderful rhubarb color. Place this back on the stove and cook the  syrup until thick about 5 to 6 minutes. Return the rhubarb to the syrup,  add the strawberries and stir to combine. Remove from the heat and cool  completely for 1 hour. Pour the fruit filling into the pie dish lined with  the bottom crust. Lay half the strips across the top of the pie, leaving  1/2-inch of space between each strip. Brush the strips with the egg wash  water mix and lay the remaining strips of dough at a 45 degree angle over  the first strips to create a lattice top. Brush these strips with the  remaining egg wash. Place the pie dish on a cookie sheet and put the cookie  sheet and pie dish setup into the oven on a shelf set in the middle of the  oven. Bake for 45 minutes, turning the whole setup once so that the pie  bakes evenly. Remove from the oven and allow to cool for at least 30  minutes. This recipe yields 8 to 10 servings.    Recipe Source: MICHAEL?S PLACE with Michael Lomonaco From the TV FOOD  NETWORK - (Show # ML-1A34 broadcast 04-13-1997) Downloaded from their  Web-Site - http://www.foodtv.com    Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@prodigy.com  ~or- MAD-SQUAD@prodigy.net    04-13-1997    Recipe by: Michael Lomonaco

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (124g)
Recipe Makes: 8 servings

Calories: 239
Calories from Fat: 1 (0%)

Amt Per Serving		% DV

	Total Fat 0.1g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0.1g
Cholesterol 0mg		0 %
Sodium 2.7mg		0 %
Potassium 162.6mg		4 %
Total Carbohydrate 61.1g		18 %
	Dietary Fiber 1g	4 %
	Sugars, other 60g
Protein 0.5g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 239

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe