Sunday, March 15, 2015

Canned Strawberry Rhubarb Pie

Never be afraid to try something you never fixed before and NEVER let anything intimidate you in your kitchen. This is your temple and you are the high priest! For example slave has never even tasted Rhubarb! However my BFF Charlie is coming over this afternoon to watch the NHRA Drag Races. While at Wally World, I spied a can of Strawberry-Rhubarb pie filling! Charlie has told me that he loves rhubarb pie and his wife will never fix it for him! 
slave says: "So why not try it?"

While this might not be a typical recipe or post for this blog, slave just wanted to show you that in your kitchen, you are invincible! If the crust didn't turn out, this can always be scooped into a parfait glass! Go ahead and try something new! When in doubt: read the can, it wont let you down!


1 nine inch deep dish frozen pie shell
8oz. sour cream
¾ cup sugar
1 egg
2 tbs flour
2 tsp Vanilla extract
1 full can pie filling

3 Tbs Flour
2 Tbs Sugar
3 Tbs butter cut into pieces

Pre heat oven with pizza stone (cover with foil) to 400 degrees.

Anytime you use a pre-made pie crust, always set the foil pan into the same size metal pan. This will support it and avoid potential problems!

In a large bowl mix together the sour cream, sugar, egg, flour, vanilla extract until smooth.

Gently fold in the can of pie filling. Anytime you have to get something out of a can USE a spatula or wooden spoon! Never a metal one.

Pour filling into the unbaked pie crust and bake for 25 minutes.

While this is baking, prepare the topping: mix together the flour and sugar. Cut the cold butter into small pieces and cut into the flour mixture until crumbly. Set in refrigerator until ready to use.

After pie has baked for 25 minutes, remove from oven and spread topping over pie. Return to oven for the last additional 15 minutes.

Let pie cool before serving.

Using canned fruit, in this case Strawberry and Rhubarb is not a “cop-out”.
Especially for first time bakers and for when the filling is NOT in season!

OK, while that cooks, let your HAIR down and dance!

Such a happy way to serve!

To satisfy and restore.
To nourish, support and maintain.
To gratify, spoil, comfort and please,
to nurture, assist, and sustain
..I cook!

Please buy slave's cookbook:

The Little Black Book of Indiscreet Recipes by Dan White via @amazon

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