Saturday, June 6, 2009

Here are a couple of my new favorite summertime recipes! We've enjoyed this strawberry rhubarb pie with family and friends a couple of times. It seems to be a big hit! Of course, you never can go wrong with a good apple pie!
*Just a side note, these both taste great with a small scoop of DQ ice cream on the side! All thanks to my ice-cream loving husband!


Strawberry-Rhubarb Crumb Pie
1 egg
1 c. sugar
2 T. flour
1 tsp. vanilla
3 c. rhubarb, cut into 1/2 inch pieces
1 pint fresh strawberries, halved
1 unbaked pie pastry shell* (9 inches)

Topping:
3/4 c. flour
1/2 c. brown sugar
1/2 c. old-fashioned oats
1/2 c. cold butter, cubed

In a large bowl, beat egg. Beat in sugar, flour, and vanilla. Gently stir in rhubarb and strawberries. Pour into pastry shell.

For topping, in a small bowl, combine the flour, brown sugar, and oats; cut in butter until crumbly. Sprinkle over fruit.

Bake at 400 degrees for 10 minutes. Reduce heat to 350 degrees; bake for 35 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.

*Grandma's Best Pie Crust: (makes 2 crusts)
1 stick butter
1 heaping cup flour
2 scant tsp. sugar
1/3 ice cold milk

Mix flour and sugar. Cut in butter. Add milk and form into a ball. Roll 1/2 of dough out on a floured surface into large circle and place in pie plate.

Apple Pie
8 c. apples
1/2 c. sugar
1/2 c. brown sugar
1 1/2 tsp. cinnamon
2 T. cornstarch

Mix together and pour into pie crust. Top with second crust and seal edges. Sprinkle top crust with sugar. Make small slits in top to release steam. Bake at 350 degrees for 45 minutes or until golden brown.

Perfect Lemonade
1 cup sugar (can reduce to 3/4 cup)
1 cup water
1 cup lemon juice
3 to 4 cups cold water (to dilute)
Make simple syrup by heating the sugar and water in a small saucepan until the sugar is dissolved completely.
While the sugar is dissolving, use a juicer to extract the juice from 4 to 6 lemons, enough for one cup of juice.
Add the juice and the sugar water to a pitcher. Add 3 to 4 cups of cold water, more or less to the desired strength. Refrigerate 30 to 40 minutes. If the lemonade is a little sweet for your taste, add a little more straight lemon juice to it.
Serve with ice, sliced lemons.
Serves 6.

1 comments:

peter marie said...

Thanks for the recipes! They were so delicious too! I haven't baked a pie for a long time. I may have to do something about that....