Drop - Dead Simple Strawberry Rhubarb Pie
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
Crust:1 1/2 cups flour2 cups spelt flour2 tsp raw sugar1/4 tsp nutmeg1/2 tsp salt1/2 cup non-hydrogenated shortening2 tsp vanilla1 tsp butter flavouring (optional)3 tbsp water1 tbsp vinegarFilling:2 cups chunky, lower sugar strawberry preserves (like Trader Joe's Organic Strawberry Preserves)2 cups diced rhubarb 1 tbsp tapioca starchoptional: 2 tbsp sugar (if you want a sweeter pie)
Heat the oven to 400F and place a 10" pie pan on a baking sheet.
In a large bowl, whisk together the flours, sugar, nutmeg and salt.
Cut in the shortening until the mixture resembles coarse breadcrumbs.
Whisk together the vanilla, butter flavouring, water and vinegar and slowly add to the flour mixture, tossing with a fork to blend. Add only enough water so that the dough comes together.
Form into two balls and wrap one in plastic. Place in the fridge while preparing the bottom crust and filling.
Between sheets of waxed paper, roll out the remaining dough half and fit into a 10" pie plate, leaving the overhang. Place in the freezer.
In a large bowl, mix together the preserves, rhubarb and tapioca starch until well combined. Set aside.
Remove the dough ball from the freezer and roll out into a rectangle between sheets of waxed paper.
Using a pizza cutter or knife, cut into strips. Cover lightly.
Remove the bottom crust from the freezer and spread the filling inside.
Using the dough strips, weave a lattice pattern overtop of the filling, pressing the ends to seal.
Crimping the edges of the pie if desired.
Place the pie (on the baking sheet) into the oven on the bottom rack and bake for 10 minutes.
Turn down the oven to 350F and bake 35 minutes longer.
Cool completely before slicing.
Serving Size: Makes 1 pie, 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
In a large bowl, whisk together the flours, sugar, nutmeg and salt.
Cut in the shortening until the mixture resembles coarse breadcrumbs.
Whisk together the vanilla, butter flavouring, water and vinegar and slowly add to the flour mixture, tossing with a fork to blend. Add only enough water so that the dough comes together.
Form into two balls and wrap one in plastic. Place in the fridge while preparing the bottom crust and filling.
Between sheets of waxed paper, roll out the remaining dough half and fit into a 10" pie plate, leaving the overhang. Place in the freezer.
In a large bowl, mix together the preserves, rhubarb and tapioca starch until well combined. Set aside.
Remove the dough ball from the freezer and roll out into a rectangle between sheets of waxed paper.
Using a pizza cutter or knife, cut into strips. Cover lightly.
Remove the bottom crust from the freezer and spread the filling inside.
Using the dough strips, weave a lattice pattern overtop of the filling, pressing the ends to seal.
Crimping the edges of the pie if desired.
Place the pie (on the baking sheet) into the oven on the bottom rack and bake for 10 minutes.
Turn down the oven to 350F and bake 35 minutes longer.
Cool completely before slicing.
Serving Size: Makes 1 pie, 12 servings
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 356.7
- Total Fat: 16.6 g
- Cholesterol: 0.0 mg
- Sodium: 2.1 mg
- Total Carbs: 46.5 g
- Dietary Fiber: 3.1 g
- Protein: 4.4 g
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