Strawberry Rhubarb Pie
Serve this pie at your Father's Day feast this weekend, and you'll be the hero of every dad in the bunch. Be sure not to skip the streusel topping, which really kicks the yum factor over the top.
Credit: Chef Edward Gee from Royal Pacific Resort at Universal Orlando
Servings: 1 pie
Ingredients:
Pie
* 3 pints fresh strawberries, chopped
* 3 cups fresh rhubarb, washed and diced into 1-inch cubes
* 1/2 cup water
* 1 cup sugar
* 3 tablespoons cornstarch
* 1 tablespoon butter
* 1 pre-baked pie shell
* 1 cup whipped cream (soft whip)
Streusel topping
* 1 cup granulated sugar
* 1 cup brown sugar
* 1 teaspoon salt
* 12 ounces shortening (use Crisco to make trans fat free)
* 1 tablespoon vanilla
* 1 teaspoon cinnamon
* 6 cups all-purpose flour
Directions:
For the pie: Puree half of the strawberries and place in a pan with the sugar, rhubarb and water. Bring to a boil and cook until softened, approximately 10 minutes.
Add the cornstarch and thicken until clear. Mix in the butter and fold in the remaining chopped strawberries.
Bake at 350 degrees F for an additional 10 minutes to firm the product. (If using streusel, place on top before baking.) Refrigerate. When cool, top with fresh whipped cream.
For the streusel topping: Mix all the ingredients until crumbled. Be careful not to overmix. You can pass the streusel through a baking screen to get the mix very fine for the top of the pie. Refrigerate between uses.
