Wouldn't that be awesome....? Daily Pie!!
Start with a little homemade cream cheese pie crust.
Add in this perfect mix of strawberries and rhubarb!
Cover in delicious, buttery crumb topping.
Now bake!
I snuck a little taste of all that berry yumminess when it first came out of the oven and i think it was quite possible the best thing i had ever tasted!
But the best part was presenting it to my sweet husband as a offering for our 11th Anniversary, which we celebrated yesterday.
Can you tell that it was well liked? I had never made it before, but upon tasting it he promptly moved it to the top 5 list of amazing foods i make...in his opinion.
How about i share the recipe with you? So you can have a slice of the amazing summery pie!!
Thanks
Dana for inspiring me, and helping me with a few quick directions!!!
Anniversary Strawberry Rhubarb Piepie crust:
2 sticks Butter, room temp
1 pkg. Cream Cheese, room temp
1 t. Vanilla
2 1/3 c Flour
1/3 c Confectioners Sugar
mix all together well in mixer. Separate into 2 balls. Flatten into discs. Wrap in plastic and refrigerate for 30 minutes before using. Second disc can be frozen and defrosted at another time for another pie. (this crust can also be used for savory dishes, just omit the conf. sugar.)
Fruit:
3 c Strawberry, sliced
5-6 stalks Rhubarb, sliced
2/3 c. Sugar
3 T. Cornstarch
mix all in bowl to combine. Will become juicy and thicken as it sets.
Topping:
1 stick Butter
1 c. Flour
1/2 c. Brown Sugar
mix flour and sugar with cold butter to make a crumb texture.
Heat your oven to 400. Now that you have all the parts ready. slightly roll out the dough. Does not need to be perfect. this is the rustic plan. place in pie plate and press in the bottom and up sides as evenly as possible. Now pour in the fruit mixture and top with crumb topping. Place the pie on a baking sheet with sides and bake for 50-60 minutes. Until your crust is becoming golden as well as the crumb top. Your fruit filling should be bubbling up.
Eat this and enjoy it as much as we did!!!!! It is excellent warm but just as good cold.
adapted from this
recipe. Leslie