Saturday, May 25, 2013

Strawberry Rhubarb Turnover Pie Recipe

Strawberry Rhubarb Turnover Pie Recipe


We've been enjoying the first fruits of spring while we watch our own crops grow. Fresh, local asparagus from an Amish farm down the road along with their early strawberries grown in their hoop-house. With the sun out again, we made grilled asparagus and garlic-Parmesan chicken wings. Soon we will be enjoying this dish with out own home-grown chicken wings! 

While we hope to establish our own asparagus and strawberry patch next year, we do have a few nice looking rhubarb bushes! They're just starting to turn red, so what better to make then Strawberry Rhubarb Pie! 



All-Butter Crust:

-2 cups flour
-1/4 cup sugar
-1/4 teaspoon salt
-10 tablespoons unsalted butter
-1/4 cup water
-1 tablespoon melted butter
-1 teaspoon sugar


Filling:

-2 cups sliced rhubarb (sliced 1/2 inch thick)
-2 cups sliced strawberries
-1/2 cup sugar
-3 tablespoons flour
-1/4 teaspoon cinnamon
-1/4 teaspoon nutmeg

1. In a food processor or in a medium bowl with a pastry blender, combine the flour, sugar, and salt for the crust, mix well. 

2. Cut the 10 tablespoons butter into smaller pieces, I like to cube them, then add to your dry ingredients and mix until mixture resembles coarse meal. 

3. Add 1/4 cup water and mix until dough just starts to come together. Remove from the bowl and kneed for a minute on a clean, lightly floured surface. 

4. Pat into a 5 inch round  ball of dough, wrap with plastic wrap and let it firm up in the fridge for an hour. Before you roll it out, let it warm up for 10 minutes outside the fridge.

5. When it's time to make the filling, start by washing and then slicing your rhubarb and strawberries. Gently combine in a medium-sized bowl along with the sugar, flour, cinnamon and nutmeg. 





6. Preheat your oven to 375 F. 

7.. Roll out your all-butter pie shell so it's 14"-17" wide. Transfer to a large non-stick baking sheet. 

8. Stir your berry mixture again then evenly spoon into the pie shell, leaving a good 3" border for turning over.

9. Fold the border dough over onto the fruit, pinching and tucking in any excess dough.

10. Melt 1 tablespoon butter and brush over the dough, feel free to put some over the fruit in the center as well. Sprinkle with 1 teaspoon sugar. 

11. Bake for 40-45 minutes at 375 F, until the filling is bubbly and the crust is starting to brown.

12. Let cool for 30 minutes, then dig in!

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