Passing such a recipe Strawberry Rhubarb Pie makes loved ones the most important during the holidays

I remember when my grandmother had this kind of red celery when I was young, or I thought it was red celery, but it was actually rhubarb. I have always wondered why she uses red celery and strawberries in pies and green celery in soups, tuna salad, and cornbread sauce.

So one day, after eating a sweet potato peel, I thought it was an apple peel, so I asked my grandma this question: "Grandma, why do you use red celery, strawberries, pies, green celery and other things?" She laughed It's too strong, especially after eating sweet potato peels, I thought it was apple peels.

I learned a lot of talking about sitting and baking and cooking with my grandma. Sadly, many young people today cannot accept this teaching method. However, I will be the changer. I want to bring back the learning time and valuable life skills passed on to the younger generation, such as cooking and baking with love.

I learned how to make this sweet and sour strawberry rhubarb pie. This pie combines the bitterness of rhubarb with the sweet and sour taste of strawberries to make a delicious pie. This recipe is a bit different because it has crumbs and rind.

Fun fact: Did you know that rhubarb is really a vegetable, but it is usually called a fruit? This confused me when I was a kid because my grandmother tried her best to explain why she put vegetables and fruits in the pie.

The aroma of butter crust and the sweetness of sugar, cinnamon, nutmeg and ginger, combined with fruit, make our house smell very good. I have a nostalgic moment because I made this pie with the recipe my grandmother made for this article, so I think it is only suitable for the holidays.

For the crust, I made it very simple and used refrigerated pie crust. You can even use these when making quiche or pie recipes. Of course, it is possible to use homemade pie crust.

When using the refrigerator pie crust, I like to brush it with butter, then brush it with milk and sprinkle with a little sugar. Whether you make the crust from scratch or use a refrigerated crust, this will make the crust taste very good and prevent overcooking before the pie is finished.

Yes, rhubarb is best fresh, but it is also good to use frozen, and you can find it in most grocery stores year-round. In the current season, you can find fresh ones in the produce section. When it's out of season, you can find it in the freezer area, usually next to ice cream, smoothies and pre-made pies.

This recipe is simple because I try to encourage everyone to try baking or cooking without being intimidated by what they do.

So now let us roll up our sleeves and wash our hands, ready to make your own strawberry rhubarb pie.

Connect with Michelle Madden of Da Munchie Plug LLC on Facebook.

1 packet of pastry for 9-inch double crust pies

Preheat the oven to 425 degrees. Roll half of the pie crust into a circle about 11 inches in diameter, and then load the pie crust into a 9-inch pie pan. Place the pie pan on the rimmed baking sheet.

Whisk together 1/2 cup sugar, 1/2 cup flour, and 1 teaspoon cinnamon in a bowl. Use a pastry knife to chop the butter until the top looks like breadcrumbs; set aside the toppings.

In another bowl, stir the strawberries, rhubarb, 1 1/3 cup sugar, crystallized ginger, 1/4 cup flour, nutmeg, 1/4 teaspoon cinnamon and salt until fully combined; beat in the eggs.

Roll the remaining pastry into an 11-inch circle, then cut the crust into 1/2-inch wide strips.

Scoop the strawberry-rhubarb filling into the bottom crust, and then evenly sprinkle the top of the crumbs on the filling.

To make a grid top pie: moisten the edges of the filled bottom shell with a little water, then cross the two longest strips in the middle of the pie. From the next longest strip to the shortest strip, alternate horizontal and vertical strips and weave these strips while walking. Press the lattice strips down to the edge of the bottom shell to seal, and trim the top shell strips neatly. Use a fork dipped in flour to press the edge of the shell to make a curl.

Want something simpler? I twisted the crust strips and made a simple whirlpool in the middle with a small rose in the middle. It is simple and effective.

Bake in a preheated 425 degree oven for 10 minutes, then reduce the heat to 350 degrees until the pie is bubbling and the crust and crumb tops are light brown. Bake for another 45 to 50 minutes. Chill the pie at least 1 hour before serving.

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Michelle Madden Recipe July 29, 2021, 8:00 AM

Michelle Madden Recipe July 2, 2021 at 9:00 AM

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