Homemade Strawberry Rhubarb Pie with a French Pastry Crust Recipe(s)

For this Week’s Fiesta Friday get together I have grafted three recipes to make this Strawberry Rhubarb Pie with French Pastry Crust Recipe. The technique of grafting recipes I borrowed from my friend Richard, who is a very creative cook/chef, at present is working in the catering world.

This Strawberry Rhubarb Pie is being shared at Fiesta Friday #175 – Hosted by the originator of this food share of international cooks! Join us here and share a recipe.

Iris Bloom Hybrid copyright CKatt June 2015

Homemade Strawberry Rhubarb Pie with French Pastry Crust

June 4, 2017 Sunday

Well, the farmers market is going strong in Minneapolis. It is loaded with gardening plants and herbs for peoples’ city gardens. There are new food stands, clothing, jewelry and specialty foodstuff. I picked up some strawberries and rhubarb. It’s strawberry-rhubarb pie time.

For this experiment I used three different recipes. My standby recipe for the strawberry and rhubarb deep dish pie is from another blog post of mine from a few years back. You will find the full recipe at this link:

Rhubarb Season = Strawberry-Rhubarb Deep Dish Pie Easy + The Temperature Rises

From: Kay Fowler and Ella Smallingan “Kitchen Kompanion: Recipes by the Members of the Lansing Christen Reformed Church”; Ladies Christian Fellowship Lansing Michigan; P. 141. Year Unknown.

Ingredients

2 cups of rhubarb (1-inch pieces)

2 cups of whole strawberries

3 table spoons of quick cooking tapioca

2 tablespoons of butter

1½ cups sugar this amount makes a sweet pie. I use 1 -1/3 cups

¼ teaspoon salt

Additions to the above ingredients for the fruit mixture – this time around are:

1 tablespoon of lemon juice

1/8 teaspoon of cloves

1/4 teaspoon of cinnamon

Directions from the deep dish Strawberry Rhubarb Pie – Edited version for today’s pie.

Combine rhubarb, strawberries, tapioca, sugar, salt cinnamon and cloves with one tablespoon of lemon juice in a bowl. Set aside for 30 minutes. Now make the french pastry dough.

Nice French pastry crust recipe from: All Recipes.com – Retrieved June 4, 2017 – edited by me.

http://allrecipes.com/recipe/15075/french-pastry-pie-crust/ (Oh was it worth it!)

Ingredients

3 cups flour

3 tablespoons white sugar

1-1/2 teaspoons salt

1 cup shortening – read two sticks of butter = one cup or 16 tablespoons

1 egg

1 teaspoon distilled white vinegar

5 tablespoons of water

METHOD

Combine the flour, white sugar, salt in a large bowl and mix well. Then cut in the butter. Massage with your hands until it is mostly like cornmeal in texture. Takes a few minutes, but it’s very relaxing.

Combine the egg, vinegar and 4 tablespoons of water together. I used a little hand whisk until it was slightly frothy. (Wait. Doesn’t It Say 5 tablespoons of water?)*

Okay gradually add the liquid ingredients to the flour mixture with a fork and form a ball…Instructions say: “Add one more tablespoon of water if necessary.” (*Darn it! That’s just confusing. I needed that 5^th tablespoon of water. Lucky I hadn’t gotten to the ball stage yet. I had some of the liquid left to add that last tablespoon of water.)

Recipes…Gheezzz.

Then work it into a ball and cover with cling wrap, refrigerate and wait 20 minutes. (Recipe said 10 minutes. Needs longer time to chill it.)

It rolls out like a dream. Not exaggerating either.

Cut the dough into two halves. Roll the pie shell out and put in the bottom of your pie pan. Fill with your rhubarb strawberry mixture – use a spoon to distribute the fruit evenly. (I have learned to roll dough out on a sheet of parchment to be able to flip the dough into the pie pan.)

Roll out the top and cut out 1” wide strips and make a lattice. (I winged it.) The professional lattice picture part can be found at Food.com – strawberry rhubarb pie: Retrieved June 4, 2017

From this recipe, I also used a beaten egg for the rim of the shell to make it easier to lay the lattice on. Use the rest of beaten egg to cover the lattice pieces.

Pie with lattice is a new thing for me. I went a little creative. Let’s blame the music I was listening to that spurred me on. It looks like a spider went wonky. But it works.

Cooks note from Food.com recipe: put the pie on parchment paper on a cookie sheet to protect your oven!

Place in the oven at 425 degrees for 15 minutes (Use a timer.) Then turn the oven down to 375 degrees and bake for 50-60 minutes. I took it out at 50 minutes. The pie was bubbling really well. soooo…. It’s messy! Let cool. If you have an overflow, there is clean up, but you have the parchment paper under the pie to make it easy.

There is overflow especially when you add extra fruit like I did. You are warned.

Hey! It’s art for arts sake. Also adding the lemon juice gives it a tart flavor that is not too strong and is complimented by vanilla ice cream. If you like sweet leave that out.

Thanks to all the inspiring recipes and elements that came together today to make this strawberry-rhubarb pie recipe a success.

Homemade Strawberry Rhubarb Pie with French Pastry Crust – Ckatt 2017

Taking this to Sunday dinner and there will be vanilla ice cream. (Oh Yum.)

The dinner ‘word’ was “keep this recipe”. Approved by all!

Best of all, I had enough dough left over to make a small quiche with asparagus and mushrooms.

That’s nice to eat for breakfast or lunch.

Asparagus Mushroom Quiche – CKatt 2017

Thanks for stopping by my kitchen.

Have a happy day wherever you maybe.

 

 

 

 

 

 

Weekly Photo Challenge – Friend = True Friendship

Friend  True Friendship!

Two New Englanders, who understand the yankee way –

Be a friend in fair weather and storms.

Live simply.

Speak the truth.

Such friends are rare and fine.

Keep the light on…as they say

“Let it shine, let it shine.”

 

Thanks for stopping by my kitchen!

Tell a friend what they mean to you today.

Peace.

 

 

 

 

 

 

 

 

 

Horses 2017 Minnesota Horse Expo #4 – Photos of the Day

A friend who is a horse enthusiast tells me horses are a specialty interest. For me horses are one of the animals that changed civilization. Americans are horse lovers. They are part of the legend of the Wild West. Horses were everywhere and helped build our nation. To this day, when speaking of car engines, car enthusiasts use the metaphor of “horse power”. Horses remain an important part of America life.

People in certain parts of the world eat horses. I remember going to the market in Holland and seeing a meat I had never seen before. The color was very deep red and thinly sliced. When I looked closely and realized what it was, I was shocked.

The Friesian on the Right – Checking out the Competition

Lusitano Horse – Minnesota Horse Expo 2017

Belgian Horses – Minnesota Horse Expo 2017 – CKatt

Spotted Horse Minnesota Horse Expo 2017 – CKatt

Harlequin Spotted Horse Minnesota Horse Expo 2017 – CKatt

Belgian Cart Horse – Minnesota Horse Expo 2017

Paint Horse Minnesota Horse Expo -2017

Norwegian Fjord Horse – Minnesota Horse Expo 2017

The Commanding Generals Color Guard is a ceremonial active duty unit at Fort Riley

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1871  Restored Supply Wagon with The Fort Riley Mounted Color Guard

Thanks for stopping by my kitchen!

Be kind wherever you are.

Evanescent – Weekly Photo Challenge

via Photo Challenge: Evanescent

Evanescent is defined as a fleeting moment for this week’s photo challenge.

Youth in Repose on a Summer’s Day

The magic of this moment

caught in light

with a faithful dog ever vigilant

his charges dreaming comforted

in repose

of what may come to be –

a fleeting glimpse of today and tomorrow

and fond memories of yesterday.

CKatt 2017

Thanks for stopping by my kitchen!

Be at peace wherever you are.

 

 

Pickled Cucumber Recipe = Easy as One, Two, Three

Recipe for Pickled Cucumber

Last Sunday for dinner my friends treated everyone to barbecue from a new local place Jimmie’s Southern BBQ Smokehouse on France Ave in Minneapolis – another Famous Dave’s small barbecue restaurant with smoked meats. The meal included pickled fresh cucumbers. They were cut”wafer thin” and delicious. Inspired by the pickled cucumbers, I found a simple recipe. There are recipes for mass quantities, but this uses just one cucumber and makes enough for a week. Perfect amount for my purposes.

Pickled Cucumbers Recipe

Ingredients

1 cucumber

4 teaspoons of sugar

1/4 cup vinegar (I used apple cider)

salt to taste

Method

Cut the cucumber into wafer thin slices. Place in a flat casserole pan (See link above for illustration.) Distribute the sugar over the cucumber mix well and let sit for 30 minutes.  Then add the vinegar. I let that sit until the cucumbers had absorbed the vinegar and sprinkled some salt.

Note: That resulted in my adding more vinegar, to which I first added a tablespoon of honey and a teaspoon of mustard with lots of mustard seeds. This offset the extra tart vinegar with some sweet. After watching P. Allen Smith’s show on making pickled onions, I topped off the jar with some water. The recipe I used (see link above) did not make enough juice on it’s own. This is my first time pickling anything! It was fun.

Put it in a clean jar, refrigerate and voila! They are good for a week. Ready for the fresh chicken salad sandwich that I made. The pickled cucumbers are better the second day. Thanks to Snapdish for the easy recipe. If you have a mandolin for slicing, this operation goes quickly. I cut the cucumber up by hand. Good practice.

Pickled Cucumbers with Salmon on Rye Cracker – CKatt 2017

This jar of pickles is going with me to Fiesta Friday #172 food gathering of friends from all over the globe, led by the gracious Angie and cohosts this week are Jhuls @ The Not So Creative Cook and Su @ Su’s Healthy Living .

Thanks for stopping by my kitchen.

Have a beautiful day wherever you may be.