Minneapolis/St. Paul Nesties
Tired after a long morning of hiking and swimming.
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Strawberry rhubarb pie recipe
Does anyone have a good strawberry rhubarb pie recipe?
I found these recipes that get good reviews but they're all so different. I've never had a strawberry rhubarb pie so I have no idea what makes a good one. Do one of these look better than the others?
http://www.epicurious.com/recipes/food/views/Lattice-Topped-Strawberry-Rhubarb-Pie-4459
http://allrecipes.com/recipe/rhubarb-and-strawberry-pie/detail.aspxTired after a long morning of hiking and swimming.
Re: Strawberry rhubarb pie recipe
Looking at the ingredients, I would go with the second one. I like that there is cinnamon in it and that it thickens with corn starch. The first one uses tapioca, which I have never really been a fan of. The third one doesn't look like it has a thickener in it, so if you like your pie gooey, then go with #3.
This one look yummy too!
I've used the America's Test Kitchen recipe for a couple of years, and I like how that turns out. From your choices, I would go with the first one (tapioca thickener doesn't bother me though). I would bump the rhubarb and strawberries up to 3 cups each and swap the lemon zest for orange zest. It's just a little sweeter and I think it goes better with rhubarb than lemon.
Be sure to put a baking sheet under your pie, because it might ooze over the edge if you don't have a tight seal, and you don't want to have to clean burnt strawberry juice off the bottom of your oven.
Thanks, the third one is definitely out then. I'm not a fan of gooey runny pies. Blech.
I'm not sure about the tapioca thickener - I've never used it before.
Hkiesling, is the America's Test Kitchen the one they have online that you have to subscribe to or is it in a cookbook?
Tired after a long morning of hiking and swimming.
I subscribe to www.cooksillustrated.com (well worth every freakin' penny). It's under $20 for a whole year, and you get access to most of their recipes and testings. The recipe I use is from there.
You have a PM.
Tired after a long morning of hiking and swimming.
I've been using this recipe from Real Simple. It doesn't have a thickener in it, and I think it's fine. The only thing I change is that I put in a bit more strawberries than the recipe calls for (I use a full 16-oz. container of strawberries which is more like 2-2.5 cups instead of 1.5 cups).
I've gotten rave reviews and have made at least a dozen pies with this recipe in the last year or so, since we moved to our house with rhubarb plants.
The recipe actually says to use a pre-made refrigerated pie crust, which I have done a couple of times when I'm in a hurry and don't want to bother making crust. But, usually I make my own crust using this recipe.
Mr. Sammy Dog
I've always had great luck with anything by Martha Stewart...you don't have to do the fussy lattice crust though
http://www.marthastewart.com/354825/rhubarb-strawberry-lattice-pie
If you make your own crust, I highly recommend using 1/2 vodka and 1/2 water out of what your recipe calls for for water...the vodka makes it moist enough to roll out easily but totally evaporates when you bake it, leaving you an awesomely flaky crust that makes you look like a rockstar baker! I use Prairie brand because it is almost flavorless.