Home of Economy-Herald pie recipes: Kappel brings rural flair with 'Old Fashioned Rhubarb Strawberry Pie'
Dec. 5—Lynda Kappel enjoys the rural life near Manvel, North Dakota. She also enjoys utilizing the produce she grows in her garden.
It all showed in Kappel's entry in the Home of Economy-Grand Forks Herald Pie Bake-off earlier this year. Her pie, which she titled "Old Fashioned Rhubarb Strawberry Pie," was oozing with fresh berries and rhubarb, a stalky vegetable coveted by so many bakers of pies and other flavorful treats. And topping it all were three tiny flower buds.
This pie is a looker, but its highlight was its bold flavors, straight from the garden.
Following is Kappel's recipe for "Old Fashioned Rhubarb Strawberry Pie." During the holiday season, the Herald will be publishing the recipes of all 30 pies entered in this year's Home of Economy-Grand Forks Herald Pie Bake-off.
Recipes will variously publish in print, e-editions and online and will be compiled on the Herald's website.
Old Fashioned Rhubarb Strawberry Pie
Baker: Lynda Kappel
Hometown: Manvel, North Dakota
Business sponsor: Walls Medicine Center
Cooking time: 55 minutes. Preheat oven to 425°.
Fool-proof Crust
4 cups all-purpose flour, sifted
1 Tbsp sugar
2 tsps salt
1- 3/4 cups shortening
1 egg
1/2 cup cold water
1 Tbsp vinegar
In a large bowl, combine the flour, sugar and salt; cut in shortening until crumbly. Whisk the egg, water and vinegar; gradually add to flour mixture, tossing with a fork until dough forms a ball. Divide into four portions. Cover and refrigerate for at least one hour.
On a lightly floured surface, roll out a portion of the dough to fit a 9 inch pie plate. Transfer pastry to pie plate. Trim pastry one inch beyond edge of plate; flute or crimp edges. Fill or bake shell according to recipe directions.
Filling:
2 cups rhubarb, cut in 1/2 pieces
3- 1/2 cups strawberries, cut in half
1 cup sugar
2 Tbsp 'Minute" Tapioca
3 Tbsp unsalted butter
1. Combine rhubarb and strawberries in a bowl. Mix sugar and tapioca together and fold gently into the strawberries and rhubarb. Allow to macerate for 15 minutes.
2. Preheat oven to 425°.
3. Brush bottom of pie shell with egg white (for a crisper crust). Spoon fruit into pastry shell and dot with butter. Roll out remaining pastry, cut into strips for a lattice top or put pastry on and seal, trim and crimp the edges. Brush with milk and sprinkle with a bit of sugar.
4. Bake in a preheated oven for 15 minutes, putting it on the lower rack in the oven. Lower heat to 350°, bake for 40 minutes longer. Done when brown and filling bubbles. Let pie cool for three hours.
