Good morning everyone, and a very happy mother’s day to all the moms. This is my first mother’s day with my baby on the outside and I can not even begin to say how blessed I am to be a mother. Yes, it has it’s dilemmas, but it has so many joys!
On another note, I made pie this week for the first time since Ralph was born, 🙂 It was so yummy that I thought I’d share the recipe, a perfect blend of flavors for a perfect time of year. Enjoy!
Strawberry Rhubarb Pie
Crust-3 cups flour, (all-purpose or pastry), 1 teaspoon salt, 1 cup shortening, 1 egg, (lightly beaten), 1/2 cold water
Combine the flour and salt. Cut in the shortening until the mixture is mealy. Add the beaten egg and 1/4 cup of water. Gradually add remaining water, if necessary, to make a soft pastry. Chill well before using.
Filling– 5 cups of fruit, (half strawberries, half rhubarb, chunks), 1 cup sugar, (I used sucanant), 2 tablespoons flour, dash of nutmeg
Mix together, place in prepared pie shell and cover with top crust. Bake @ 400 degrees F. for about 50 minutes.
What is your favorite kind of pie?