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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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This is an amazing pie. The combination of strawberries and rhubard is phenominal. Hope you enjoy as much as we do. Ingredients:
zest of 1 orange |
1/3 cup granulated sugar |
2 tablespoons cornstarch |
1 flaky pastry shell |
1 egg white beaten for glaze |
1 pound fresh rhubarb cut into 1 pieces |
2 cups fresh strawberries |
8 ounces seedless strawberry jam |
2 tablespoons water |
1 tablespoon fresh lemon juice |
confectioners' sugar |
Directions:
1. Preheat oven to 400.
2. Put orange zest in food processor with sugar and mince.
3. Mix zest with cornstarch and spread in pie shell then arrange rhubarb on top.
4. Cover pie loosely with foil and bake 45 minutes.
5. Place raspberries decoratively on top in circles.
6. Heat preserves with water and lemon juice.
7. When almost cool paint tops of berries with a pastry brush covering all to achieve an even glaze.
8. Just before serving dust lightly with sifted confectioners' sugar.
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