Ingredients with Measurements:
- 1 pre-made pie crust
- 1 cup chopped rhubarb
- 2 cups sliced strawberries
- 1/2 cup granulated sugar
- 1/4 cup cornstarch
- 1/4 teaspoon salt
- 1/4 cup cold water
- 1/4 cup unsalted butter, cubed
- 1/2 cup chopped peanuts
- 1/2 cup chocolate chips
Special equipment needed:
- 9-inch pie dish
- pastry brush
Step-by-step instructions:
1. Preheat the oven to 375°F.
2. Roll out the pre-made pie crust and place it into the pie dish. Trim the edges and prick the bottom with a fork.
3. In a large mixing bowl, combine the chopped rhubarb, sliced strawberries, granulated sugar, cornstarch, and salt. Mix well.
4. Pour the fruit mixture into the pie crust and spread it out evenly.
5. In a small saucepan, heat the cold water and unsalted butter over medium heat until the butter is melted.
6. Pour the melted butter mixture over the fruit mixture in the pie crust.
7. Sprinkle the chopped peanuts and chocolate chips over the top of the pie.
8. Bake the pie in the preheated oven for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
9. Remove the pie from the oven and let it cool for at least 30 minutes before serving.
Time:
Preparation time: 20 minutes
Cooking time: 45-50 minutes
Temperature:
375°F
Serving size:
8 servings
Nutritional information:
Calories: 320
Fat: 17g
Saturated Fat: 6g
Cholesterol: 15mg
Sodium: 120mg
Carbohydrates: 40g
Fiber: 2g
Sugar: 25g
Protein: 4g
Substitutions for ingredients:
- Instead of peanuts, you can use any other type of nut, such as almonds or pecans.
- Instead of chocolate chips, you can use chopped chocolate or chocolate chunks.
Variations:
- You can add a teaspoon of vanilla extract to the fruit mixture for extra flavor.
- You can use a combination of different berries, such as raspberries and blueberries, instead of just 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.
- If the edges of the pie crust start to brown too quickly, cover them with foil.
- Let the pie cool completely before slicing to ensure that the filling sets properly.
Storage instructions:
- Store the pie in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat the pie, place it in a preheated oven at 350°F for 10-15 minutes, or until warmed through.
Presentation ideas:
- Serve the pie with a dollop of whipped cream or a scoop of vanilla ice cream.
Garnishes:
- You can garnish the pie with fresh strawberries or chopped peanuts.
Pairings:
- This pie pairs well with a cup of coffee or tea.
Suggested side dishes:
- Serve the pie with a side of fresh fruit or a salad for a balanced meal.
Troubleshooting advice:
- If the filling is too runny, add more cornstarch next time.
- If the crust is too dry, brush it with a little bit of melted butter before baking.
Food safety advice:
- Make sure to wash the fruit thoroughly before using it in the recipe.
- Store the pie in the refrigerator to prevent bacteria growth.
Food history:
- Tin roof pie is a classic Southern dessert that originated in the United States.
Flavor profiles:
- This pie has a sweet and tangy flavor from the strawberries and rhubarb, with a crunchy and chocolatey topping.
Serving suggestions:
- Serve the pie as a dessert after a family dinner or at a summer barbecue.
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