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Thursday, 31 October 2013

Fun in Seattle with KCTS 9 and my delicious Sour Cream Rhubarb Strawberry Pie

On Saturday, November 2nd I will be having fun in Seattle as a guest on KCTS 9 Just Desserts. If you click here you will be directed to the link that talks about the cooking show and gives a list of the guests for this  day. How much fun is it that I can share my recipe with KCTS 9 and all of you! The show airs at 11am November 2nd.  Hope you can join us!

Recipe Title: Sour Cream Rhubarb Pie -Maggie’s favourite pie (click here to go directly to my YouTube video of this recipe)
History of this delicious pie:
Maggie, one of my best friends, has a fond memory from her childhood of a sour cream rhubarb pie that her dear Mom Helen used to bake for her family on the ranch back in Spring Valley, Saskatchewan. She asked me to re-create the pie because in Maggie's words it is the  'best darn pie'! Maggie and I happened to find an original recipe in Helen's 70 year old, worn recipe note book for a raisin sour cream pie.  I borrowed the recipe for the sour cream filling and extrapolated it to create the sour cream rhubarb pie. It is pretty perfect so says Maggie and so I am sharing this recipe with you. I hope you enjoy this pie! 

By: Miriam Borys

Ingredients for one 9 inch pie:
4-5 cups rhubarb (fresh or frozen)
3 cups strawberries (optional)
1 unbaked pie shell
sour cream filling (see recipe below)
crumble topping (see below)

PASTRY
Full recipe
5 cups all-purpose flour
2 tsp. salt
1 egg
1 lb. shortening
4 tbsp.  white vinegar
1 cup ice water
1 tbsp. brown sugar

Pastry Assembly
  1. Mix together flour, salt and brown sugar. Whisk together to remove the lumps.
  2. Cut up shortening into small cubes, return to cooler to keep cold.
  3. Add vinegar and egg to liquid measure cup. Beat with a fork.
  4. Add enough ice cold water to egg/vinegar mixture to make a total of 1 ¼ cup of liquid.
  5. Place measured dry ingredients in a large bowl and mix well.
  6.   Add shortening and with a knife or a pastry blender start cutting the shortening in to the flour until all the shortening is broken up and about the size of a quarter and mealy. 
  7. Add liquid mixture to the flour mixture and combine until the pastry is formed and comes together. Do not over mix at this stage or your pastry will be tough. 
  8. Roll dough up into a flat disc and wrap in parchment paper and place in a clean plastic bag and store in the fridge until needed.
Miriam's Time Saving Tip Making this pastry ahead is a great time saver. It keeps well for over a week in the fridge (and longer in the freezer) as long as it is wrapped well. After making pies freeze the remaining pastry for use later.

SOUR CREAM PIE FILLING

1 egg
1 ½ cup granulated sugar
1/3 cup flour
1 cup sour cream
In a bowl mix together egg, granulated sugar, 1/3 cup of flour, and sour cream. Whisk to remove lumps. This is the sour cream filling that will be poured over the rhubarb before the pie is baked.

CRUMBLE TOPPING
½ cup flour
½ cup brown sugar
¼ cup melted butter
Melt butter. In a small bowl mix flour and brown sugar with melted butter. Set aside for topping.

PIE ASSEMBLY
Cut the pastry into 4 or 5 pieces.
On a well floured surface shape one piece of the pastry into a round disc. It is easier to get a round shape when starting with a round shape. With a rolling pin, roll the pastry out carefully until thin and approximately 1 ½ inches larger than the rim of your pie plate. 
Wash and dice rhubarb into small chunks. No need to peel rhubarb.
Line the bottom of one unbaked pie shell with fresh rhubarb (& strawberries if desired...see below for instructions)
Pour sour cream filling over fruit.
Sprinkle crumble topping over fruit and sour cream filling. 
Bake in a 375 degree preheated oven for 15 minutes and reduce heat to 350 degrees and bake for 45 minutes more until mixture just starts to bubble out and pastry is golden brown.

Delicious Option:
Sour Cream Rhubarb & Strawberry Pie
Reduce sugar to 1 cup and the rhubarb to 4 cups.
Add 3 cups of strawberries.

Miriam's Time Saving Tip If using a stand mixer for pastry making do not multi task. Stay at the mixer and pulse the machine on and off until the flour and shortening are slightly mixed but not totally combined. There should still be big size chunks of shortening showing and plenty of loose flour. Do not be alarmed at this because if you go too far at this stage you will ruin the pastry. 
Me & Maggie


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