BUBBY'S STRAWBERRY RHUBARB PIE
Bubby is a common Yiddish term of affection. It is also the name of a popular local restaurant with outlets in Brooklyn and Manhattan. This is their rendition of one of my favorite desserts. Waiting for rhubarb season to try it.
Provided by justcallmetoni
Categories Dessert
Time 1h
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Prepare your favorite pie crust or use store-bought. Either way, they should be good and cold. Roll out the bottom crust and place in pie pan.
- Clean and slice the rhubarb and strawberries and place in a large bowl.
- Cover the fruit with the sugar, flour, zest and salt. Toss lightly as you would were this a salad.
- Place the mixture into the pie pan. Dot the pie with the butter slices. Cover with top crust, crimping the tops and bottoms so that the pie is well sealed.
- Chill the pie in the freezer briefly, about 20 minutes. Cut vent slits on the top crust and dust the top with the sugar.
- While the pie is chilling pre-heat oven to 475 degrees.
- Place the pie on a cookie sheet with a lip to catch drippings. For easy clean up line the sheet with foil. Bake the pie for 10 minutes or until the top crust appears dry and lightly blistered.
- Reduce the cooking heat to 350 degrees. Bake an additional 30-40 minutes. The exact time varies from one oven to another. Pie crust should be golden and flaky.
- Allow pie to cool completely before serving.
- Storage suggestion: Bubby's suggest that the pie should be stored uncovered for up to 2 days so that the crust can remain crisp.
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Goval Mdluli
[email protected]This pie is a bit time-consuming to make, but it's definitely worth it! The filling is delicious and the crust is perfect.
Felix Opoku
[email protected]I made this pie for my friends and they couldn't get enough of it! The crust was especially good.
Raman Ramo
[email protected]This pie is the perfect dessert for a summer party! It's light and refreshing, and the flavor is amazing.
Rabia Rasheed
[email protected]I've never made a pie before, but this recipe was easy to follow and the pie turned out great! I will definitely be making this pie again.
Siphiwe Tshabalala
[email protected]This pie is a bit too tart for my taste, but it's still very good. I would recommend using more strawberries in the filling.
ladybug girl
[email protected]I made this pie for my family and they loved it! The crust was especially good.
Jakriya Ahmed
[email protected]This pie is a bit too sweet for my taste, but it's still very good. I would recommend using less sugar in the filling.
Sharon Mwende
[email protected]I've made this pie several times and it's always a hit! It's the perfect dessert for a summer gathering.
Jim Blumire
[email protected]This pie is a bit time-consuming to make, but it's definitely worth it! The filling is delicious and the crust is perfect.
Md Rana bhai
[email protected]I'm not a big fan of rhubarb, but this pie was really good! The strawberries and rhubarb complement each other perfectly.
Michelle Du Plessis
[email protected]This pie is so easy to make and it tastes amazing! I used frozen strawberries and rhubarb and it turned out great.
Michaeel Phillip
[email protected]I made this pie for a party and it was a huge hit! Everyone loved the flavor and the crust was perfect.
Maria Del Rosario Lopez
[email protected]This pie was absolutely delicious! The strawberry and rhubarb filling was the perfect balance of sweet and tart, and the crust was flaky and buttery. I will definitely be making this pie again.