Ingredients with Measurements:
- 1 9-inch pie crust
- 1 cup sliced strawberries
- 1 cup diced rhubarb
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 tsp salt
- 1 cup water
- 2 egg yolks
- 1 tbsp unsalted butter
- 1 tsp vanilla extract
- Whipped cream, for serving
Special equipment needed:
- Pie dish
- Mixing bowls
- Whisk
- Saucepan
- Wooden spoon
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pie crust and place it in the pie dish. Trim the edges and prick the bottom with a fork.
3. In a mixing bowl, combine the sliced strawberries and diced rhubarb.
4. In a separate mixing bowl, whisk together the granulated sugar, cornstarch, and salt.
5. In a saucepan, bring the water to a boil. Gradually whisk in the sugar mixture until smooth.
6. Cook the mixture over medium heat, stirring constantly with a wooden spoon, until it thickens and comes to a boil.
7. Reduce the heat and cook for an additional 2 minutes, stirring constantly.
8. In a small bowl, whisk the egg yolks. Gradually whisk in 1/2 cup of the hot sugar mixture.
9. Pour the egg mixture back into the saucepan and cook for an additional 2 minutes, stirring constantly.
10. Remove the saucepan from the heat and stir in the butter and vanilla extract.
11. Pour the sugar mixture over the strawberries and rhubarb, stirring to combine.
12. Pour the mixture into the pie crust.
13. Bake for 45-50 minutes, or until the filling is set and the crust is golden brown.
14. Allow the pie to cool before serving with whipped cream.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 250
Fat: 10g
Sodium: 150mg
Carbohydrates: 38g
Fiber: 2g
Sugar: 22g
Protein: 3g
Substitutions for ingredients:
- You can use a store-bought pie crust instead of making your own.
- You can use frozen strawberries and rhubarb if fresh is not available.
Variations:
- You can add a crumb topping to the pie by mixing together 1/2 cup flour, 1/2 cup brown sugar, and 1/4 cup unsalted butter until crumbly. Sprinkle the mixture over the top of the pie before baking.
- You can use other fruits such as blueberries or raspberries instead of strawberries.
Tips and tricks:
- Make sure to prick the bottom of the pie crust with a fork before baking to prevent it from puffing up.
- Use a pastry brush to brush the edges of the crust with egg wash for a golden brown finish.
- Allow the pie to cool completely before slicing to prevent the filling from running.
Storage instructions:
Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
Reheat individual slices in the microwave for 20-30 seconds or in the oven at 350°F for 10-15 minutes.
Presentation ideas:
Serve the pie on a decorative pie plate or cake stand.
Garnishes:
Top the pie with fresh strawberries or a dollop of whipped cream.
Pairings:
Serve the pie with a cup of coffee or tea.
Suggested side dishes:
Serve the pie with a side of vanilla ice cream or fresh fruit.
Troubleshooting advice:
- If the filling is too runny, increase the amount of cornstarch in the recipe.
- If the crust is browning too quickly, cover the edges with foil.
Food safety advice:
Make sure to wash the strawberries and rhubarb before using them in the recipe.
Food history:
Flapper pie is a traditional Canadian dessert that originated in the prairies during the 1920s. It is typically made with a graham cracker crust and a custard filling.
Flavor profiles:
This pie has a sweet and tangy flavor from the combination of strawberries and rhubarb.
Serving suggestions:
Serve the pie as a dessert after a family dinner or at a summer barbecue.
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