Ingrédients pour Utah State Fair Grand Prize Winner Strawberry Rhubarb Pie
- 4 cups chopped rhubarb
- 2 cups sliced strawberries
- Dry Tapioca
- 1 ½ cups granulated sugar
- 1 teaspoon ground nutmeg
- ½ teaspoon salt
- ½ teaspoon ground cinnamon
- Ground Cloves
- 1 tablespoon lemon juice
- 4 tablespoons cold butter, cut into small pieces
- 2 (9-inch) pie crusts
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Comment préparer Utah State Fair Grand Prize Winner Strawberry Rhubarb Pie
- In a large bowl, combine 4 cups chopped rhubarb, 2 cups sliced strawberries, 1 ½ cups granulated sugar, and ¼ cup tapioca starch.
- Let the mixture sit at room temperature for 20 minutes to allow the sugar and tapioca to dissolve. Stir gently every few minutes.
- Preheat oven to 450°F (232°C). Place one 9-inch pie crust in a pie plate.
- After the 20-minute resting period, stir in 1 teaspoon ground nutmeg, ½ teaspoon ground cinnamon, ¼ teaspoon ground cloves, a pinch of salt, and 1 tablespoon lemon juice.
- Pour the filling into the pie crust, gently draining off any excess liquid.
- Dot the top of the filling with 4 tablespoons of cold butter, cut into small pieces.
- Top with the second pie crust, crimping the edges to seal. Cut several slits in the top crust to allow steam to escape.
- Place a baking sheet on the oven rack below the pie to catch any drips.
- Bake for 30 minutes at 450°F (232°C). Reduce oven temperature to 425°F (218°C) and bake for another 30 minutes.
- Reduce oven temperature to 350°F (177°C) and bake for 15 minutes, or until the crust is golden brown and the filling is bubbly. If the crust edges are browning too quickly, cover them with aluminum foil or a pie shield.
- Let the pie cool completely on a wire rack before slicing and serving. The filling will thicken as it cools.
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
310g
Fat
17g
Carbs
32g
