Strawberry Rhubarb Pie, Pigs and Cobbler
Strawberry Rhubarb Pie with Lattice Crust
An order of fresh Rhubarb from PA came in to the Amish Store here in Largo, FL this week and I sent my hubby to pick up 2 pounds to make rhubarb pie and cobbler. Here’s how I made the Rhubarb pie. I added fresh strawberries to give it some sweetness and it reminds me of the pie mom makes too.
Rolling out Pie Crust
Make your favorite double pie crust recipe. My hubby likes a traditional lattice top for the pie.
Wash Rhubarb stems and strawberries. Cut rhubarb into 1″ chunks, don’t use the leaves. Cut strawberries in half or quarters. Allow to drain.
Rhubarb and Strawberries
Next I made a sugary mixture to sprinkle over the fruit. This mixture helps to thicken the juice and make a sauce which firms up in the fridge.
Adding flour to sugarAdding sugar
Mix together 1/3 cup all-purpose flour, 1-1/4 cup sugar and 1/8 tsp. salt. Next line a 9″ pie pan with your bottom crust and layer in 1 cup fresh rhubarb and 1 cup strawberries.
Adding Rhubarb & Strawberries
Sprinkle half the sugar mixture over the fruit. Now layer on the rest of the rhubarb, strawberries and sugar mixture and dot with butter. I used about 2 Tbls. of butter.
Making Lattice Top
Next weave on the lattice top, crimp edges and run knife along pie pan rim to remove excess crust. Sprinkle lattice top with another tablespoon of sugar.
Place a cookie sheet on the bottom rack of the oven to catch drippers and put the pie on the middle rack of a preheated 425 degree oven and bake for 40-50 mins. or until crust is brown. Let cool before slicing. Refrigeration will firm up the juices so it won’t be as runny.
With the leftover crust we’d always make Pigs or Pig tails. So I did the same thing with my left over crust. Roll out leftover crust then slather with butter. Top with a mix of cinnamon and sugar.
Making Pigs using excess pie crust
Start at one end of the crust and start rolling to form a log.
Roll crust into a log
Cut in 1″ wedges and place in a baking pan and bake while you’re baking the pie.
Pigs in the pan
I check it every 10 mins. Makes a nice snack before the pie is ready! But let it cool or you’ll scorch the roof of your mouth and burn your tongue.
Next up is the Rhubarb Cobbler. Just as easy to do.
Mix together 1 Cup sugar and 2 Tbls. cornstarch in a saucepan. Add 5 Cups 1″ chunks of rhubarb and 1 Tbls. water. Bring to a boil and cook and stir for one minute. Pour into a 1 qt. casserole, dot with butter and sprinkle with 1/4 tsp. cinnamon and spoon biscuit mixture on top. Bake at 350 for 30 mins.
Make a biscuit mix using 1 Cups flour, 1 Tbls. sugar, 1-1/2 tsp. baking powder & 1/4 tsp. salt. Cut in 1/4 Cup softened butter until like course crumbs. Mix 1/4 Cup milk and 1 slightly beaten egg. Add all at once to dry ingredients, stirring to just moisten.
Drop biscuit mix onto hot rhubarb mixture by spoonsful. Sprinkle with sugar. Bake for 20 mins in 400 oven.
Rhubarb Pie and Cobbler
sounds like my mawmaw used to make yrs ago.
Your “pigs” brought back memories. I loved it when my mom made pies and used the left over crust to make these (although we didn’t call them pigs). It was so hard to wait until they were cool to sneak one from the tray. Of course, i soon learned that the less raw pie dough I ate, the more that would be left for the pigs!!!
I will be right over-just need a bib and some vanilla ice cream. Wow, you are an inspiration!!