Friday, June 7, 2013
So, when today proved to be a cooler day (after a week of sunny weather in the 80's) I decided to make pies. I made a strawberry rhubarb pie, but that has a top and bottom. Then I decided to make a pie that I liked and could eat and I picked buttermilk pie. This has a bottom crust only so that left me with half of my pie crust recipe.
I made a pie crust (recipe on the strawberry rhubarb post) and added one tablespoon of cinnamon. After the fact I couldn't really taste the cinnamon so next time I will just sprinkle it on the top with the sugar before baking.
Bake at 400 degrees for about 15 minutes or golden brown and delicious!
Posted by Diane at 2:02 PM
This pie was so beautiful the last time I made it but it was very runny. So I've added an alternate filling prep. I heard this clever way on "The Splendid Table" which is one of my favorite shows on NPR.
I also adjusted the pie crust recipe and swapped the vinegar with vodka. The crust turned out so much nicer and very soft and smooth. The last crust was a bit dry. All new changes to the previous recipe I posted have been marked **.
Strawberry Rhubarb Pie v2.0(Serves 8)
Preheat your oven to 400 degrees Fahrenheit (for ceramic or glass pie plate)
2 cups all-purpose flour, plus up to 1/4 cup additional as needed
1/2 cup cake flour (Softasilk is the brand suggested and what I used)
1 T powdered sugar
1/2 cup butter-flavored shortening (Crisco is what I used and they come in handy sticks that are easy to measure and cut)
1/4 cup salted butter
**1 T vodka, very cold
1/4 cup ice cold water, more if needed
|Pinto bean pie weights|
Divide dough into half and roll out bottom crust and place in your pie pan that has not been greased. Chill in refrigerator while you roll out the top crust and keep this cool if possible while you make the filling.
You can also pre-baked the bottom crust at 350 degrees for about 15 minutes using parchment paper and pinto beans as pie weights.
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed; washed and cut fresh strawberries (large pieces)
**3/4 cup sugar (you can adjust up to 1 1/2 [1 1/4 at high altitude] cup if you like a sweeter pie)
**3 T Minute Tapioca (less if you like a runnier pie)
1 T all-purpose flour
1/2 tsp lemon zest, fresh (you can use a fine shredder but I have a micro-plane and it works like a charm)
1/2 tsp lemon juice, fresh
1/2 tsp ground cinnamon
1 tsp vanilla extract
3 T butter, cubed small for dotting
Crust Assembly & Topping:
1 egg white beaten with 1 tsp of water
Large granular sugar if you have it or regular works too
Mix all filling ingredients together and fill your crust with the mixture (OR I highly recommend that you use the alternate preparation below if you have the time to reduce having a runny pie ; dot the top with the butter cubes. Brush the crust edge with the egg white mixture and put the top crust on and pinch and flute the edges with your fingers or a fork. Cut decorative slits in the top to allow the steam to release and brush the top and edges of the crust with more egg white mixture and sprinkle liberally with the large granular sugar; loosely collar your pie edge with foil or leave off if you don't mind over-browned edges. Place pie on a rimmed cookie sheet to catch any spills.
Bake for 15 minutes and then decrease temperature to 350 degrees F and bake an additional 45-50 minutes. I removed the foil collar at this time and the whole top browned nice and evenly.
|Drained Juice Reduction|
Once the top is golden brown and delicious and you see the juices bubbling remove your pie. Let it cool completely before slicing and serving.
Posted by Diane at 8:00 AM