That you have some sort of new entertainment everyday (no matter how lame)...
I have been making this pie for the last 8 years. Mr F has been a life long Apple Pie fan and would have said that was his favorite... until the first time he sampled this. This has been his birthday "cake" ever since. This is seriously THE BEST fruit pie I've ever had. The blend of rhubarb, strawberries and blueberries is both sweet and tart and has much more depth of flavor than the traditional strawberry and rhubarb combination. We also really like that this pie is only in season in May so it stays a special birthday treat that we look forward to all year. Try it!
Triple Delicious Pie
taken from BHG May 2001, Prize Tested Recipe
1.5 c sliced fresh rhubarb (3 stalks)
1 c sugar
3 T quick cooking tapioca
1.5 c fresh blueberries
1 c sliced fresh strawberries
1 T lemon juice
1/2 t vanilla
dash ground mace or ground nutmeg
1 recipe Pastry for Lattice-Top Pie
In a large bowl stir together sugar and tapioca. Add fruit, lemon juice, vanilla, and spice. Gently toss to coat fruit. Let mixture stand 15 minutes, stirring once. Meanwhile, preheat oven to 375 F.
On a lightly floured surface roll out one ball of pastry to a 12 -inch circle; carefully transfer pastry to a 9 -inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate.
Transfer mixture to pastry lined pie plate. For lattice top, roll out remaining dough as above. Cut into 1/2 inch wide strips. Weave strips on top of filling to make a lattice. Press ends of strips into rim of bottom crust. Fold bottom pastry over strips; seal and crimp edge. Cover edge of pie with foil. Bake for 25 minutes. Remove foil. Bake for 20 to 25 minutes more or until top is golden brown and juices are bubbly. Cool.
Pastry for Lattice -Top Pie
Stir togehter 2 cups of all-purpose flour and 1/2 teaspoon salt. Cut in 2/3 c shortening until pieces are the size of small peas. Using a total of 6 to 7 T cold water, sprinkle 1 T over part of mixture. Toss with a fork. Push to side of bowl; repeat until all is moistened. Divide in half; form each half into a ball.
The pie makes 8 servings at 390 calories a piece.
I always find it easier to mix the rhubarb with 1 c blueberries and 1.5 c strawberries (just reversing the amounts listed in the recipe) because blueberries are sold in 1 c clamshells at the store and it is just so much cheaper and easier... equally delish.
Yesterday I used OJ instead of lemon juice because I forgot the lemons... tasted the same. I also just dumped the sugar and tapioca on top of the fruit and mixed... and thought it was actually easier to mix it through the fruit.
I also (hey it was a stressful hour!) forgot the vanilla and mace... still it tasted the same.
Oh and I brush my pastry with an egg beaten and mixed with a splash of half & half (milk will do) to make it golden and glossy.