STRAW-RHU-PIE(D) USENET Cookbook STRAW-RHU-PIE(D)
STRAW-RHU-PIE - A sweet and tart dessert
This recipe came from the Los Angeles Times about 15 years
INGREDIENTS (serves 8)
2 1/4 cups
3/4 cup shortening
5 Tbsp cold water or milk (milk preferred)
1 cup sugar
6 Tbsp tapioca (tapioca starch preferred, but quick-
cooking tapioca is ok too)
1 lb rhubarb, cut into 1/2-inch pieces
4-6 cups strawberries
(1) Cut the stawberries in half. Place in a bowl with
the rhubarb and add the sugar and tapioca. Mix
and let sit for at least 15 minutes.
(2) Make the pie crust: Cut the shortening and flour
together. This can be done with two knives, with
a pastry cutter, or with some electric mixers. (I
do mine in a Kitchenaid food processor/mixer.)
When the mixture has an even consistency (it
should resemble coarse sand), add in the milk (or
water). Take about 5/8ths of the dough and roll
out on a floured board until it is a little bit
larger than a 10-inch pie pan. Put this in the
pie pan. (The rest of the dough is for the top of
(3) Pour the strawberries and rhubarb mixture into the
(4) Roll out the remainder of the pie crust. Place on
top of the pie, crimping the edges of the top and
bottom crusts together. Make one or two slits in
the top of the crust for steam to escape.
(5) Bake 45 to 50 minutes at 400 deg. F or until syrup
boils with heavy bubbles that do not burst.
Strawberries and rhubarb are both seasonal fruits. Their
season is late spring/early summer.
You can use 3/4 cup sugar if you like it less sweet.
I recommend putting a piece of aluminum foil under the pie
as it is cooking, because it invariably leaks. This will
save you from having to clean up the oven.
Difficulty: easy. Time: Preparation: 20-25 minutes; bak-
ing: 45-50 minutes; cooling: 30 minutes. Precision: Measure
the crust ingredients!
Santa Cruz, CA
Excelan, Inc., San Jose
From: jdk@psivax (Jeff Konopka)
Subject: RECIPE: Beef stroganoff
Date: 5 Dec 86 04:34:13 GMT
Organization: Pacesetter-Siemens Inc., Sylmar, Calif., USA
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