Friday, August 19, 2016

Rosie Makes A Cherry Strawberry Pie.

You won't believe it.
I'm not posting about figs today.
 That said, I love the fresh fruit of summer.

Mr. Hawthorne had a bunch of cherries and strawberries
and asked me what he could do with them.
In the time it would take for me to explain to him,
 I could have made it myself.
So I did.
I think that's what he was banking on.

Cherry and Strawberry Pie

Pie Crust
 I used a refrigerated pie crust.
I know!
Lay pie crust in a 10-inch pie dish,crimping edges,
and brush with an egg wash -
1 egg mixed with 1 TB milk.
Bake in a 425° oven for 5-6 minutes,
until lightly brown.
 Reduce heat to 350°.
 2 cups cherries, pitted and sliced
1 heaping cup strawberries, sliced
zest and juice of 1 lemon
2 TB cornstarch
1/3 cup sugar
Combine all ingredients in a saucepan
and cook over low heat, stirring,
until it gets bubbly, cooks down a bit, and thickens,
about 4 - 5 minutes.
Pour filling into baked crust
and sprinkle crumble mixture over top.
Protect edges from over-browning
by using a foil ring around outside edges.
Bake 30 minutes, or until golden brown on top.

Crumble Mixture
3/4 cup flour
3/4 cup brown sugar
3 TB cold unsalted butter
Mix together flour and brown sugar.
Grate butter and work into flour mixture
with a pastry blender or forks
until mixture is all crumbly.

Isn't that a pretty color?

I know.
I'm a crappy crimper.

By grating the butter instead of small-dicing it,
you can work it into the crumble mixture easier.

You can have small, medium, and big crumbles.

Bake the crust.

Pour filling into prepared crust.

Top with crumble mixture.

Use a pie crust protector or foil to protect the edges.

And bake at 350° until the topping is lightly browned
and the filling is bubbling through the crust.
10-12 minutes.

Oh my!
  Don't forget the vanilla ice cream.

No comments: