EverydayChampagne's Notes:
Expand2 Unbaked Pie Shells Ask a question about this ingredient
2 Large Rhubarb Stalks Ask a question about this ingredient
2 Large Kiwis Ask a question about this ingredient
15 Large Strawberries Ask a question about this ingredient
1 cup White Sugar Ask a question about this ingredient
1/2 teaspoon ground allspice Ask a question about this ingredient
1/4 teaspoon ground cinnamon Ask a question about this ingredient
1/2 Large Lemon, zested and juiced Ask a question about this ingredient
3 1/2 tablespoons Cornstarch Ask a question about this ingredient
1/2 teaspoon Kosher Salt Ask a question about this ingredient
2 tablespoons Cold Butter, cut Ask a question about this ingredient
2 tablespoons Milk Ask a question about this ingredient
1 tablespoon White Sugar Ask a question about this ingredient
Peel and cube the Rhubarb and Kiwis, and hull and slice the strawberries, (the fruit should equal 5-6 cups), and place them in a large bowl.
Ask a question about this stepToss with the sugar, spices, lemon juice and zest, cornstarch, and salt.
Ask a question about this stepPour the fruit filling into prepared pie shell.
Ask a question about this stepDot with butter.
Ask a question about this stepPlace second pie shell on top and seal the edges.
Ask a question about this stepBrush the top of the shell lightly with milk and sprinkle evenly with sugar.
Ask a question about this stepVent the top of the pie with 2-3 slits to allow the steam to escape.
Ask a question about this stepPlace on a foil-lined cookie sheet and put in a pre-heated 450* oven or 10 minutes. Reduce heat to 350* and continue to bake for 50 minutes -1 hour or until golden brown. Allow to cool on a rack and serve warm or at room temperature.
Ask a question about this step*I find this pie is best served warm with vanilla ice cream because the pie itself is fairly tart and really welcomes the rich and creamy ice cream. Happy Eating!
Ask a question about this stepHere's what I wrote:
A nice combination of sweet and tart, a pretty color, and not too gloppy with cornstarch (which I was worried about). I used an oatmeal--butter--flour--sugar crumb topping instead of a top crust because I prefer that, and I think it gave the pie a crunchy and buttery note that might have been missing otherwise. It came together really easily, and while I appreciated the advice to put it on a cookie sheet, it only dribbled a tiny bit. The filling set up nicely, though and wasn't runny at all. It went nicely with a scoop of vanilla ice cream and my orange-cardamom sugar cookies which I had made the day before. Definitely a winner!
Hi--I was signed up to test this for Editors' Pick, but I have not been able to find rhubarb ANYWHERE. I'm sure I'll get some in my CSA box next month so I promise to test it as soon as I get some (strawberries and kiwi are no problem) and report back. So sorry!
It's fantastic! Perfect balance of sweet and tart. Add some ice cream and you've got the perfect dessert.
yummy!!!
I've only had a Rhubarb pie once and it was a bit too tart, but this recipe sounds like it has the right balance.
as a lucky recipient of a piece of this pie recently, i can say that this is some incredibly delicious pie! yummy, yummy!
That sounds delicious! I love the idea of adding the kiwi-can't wait to try it!
YAY! I got rhubarb and made the pie yesterday! I served it at a party today--we all loved it!