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Author Notes: The expert told me that in Sicily, rhubarb and orange flower water are a classic combination. I was skeptical; sometimes orange flower is so overpowering. Still, why not try?
It worked. Miu diu, did it work. —jillyp
Makes: 1 pie
pie dough for a double crust
pounds rhubarb, cut in 1/2 inch pieces
pound strawberries, halved or quartered, depending on size
cup corn starch
tablespoon orange flower water
teaspoon each: salt, cinnamon, ground black pepper
tablespoons unsalted butter
egg, beaten, plus a spoonful of sugar for the top crust
- Preheat oven to 425 F. Place oven rack in the middle spot.
- Combine fruit, sugar, corn starch, orange flower water, salt, cinnamon, and pepper in a large bowl. Set aside.
- Roll out your bottom crust and place in 9 inch pie plate. Roll out the top crust.
- Pour in fruit mixture. Cut up butter and dot on top.
- Place top crust. Trim and crimp edges. Brush with egg and sprinkle a bit of sugar all over. If you're not doing a lattice crust, make sure to slice a few vents here and there.
- Bake for 20-25 minutes (use a baking sheet, preferably lined with parchment or foil, to catch drips). Turn down oven to 350 F and bake for another 25-30 minutes until the crust is lightly toasty looking and the fruit juices are running and bubbling (if the pie looks too dark too early, use foil to cover the dark areas or edges as needed).
- Let it cool thoroughly while you go crazy.
- This recipe was entered in the contest for Your Best Berry Recipe