Pie with strawberries and rhubarb

Pie with strawberries and rhubarb – a recipe for a traditional American baking.

Cake is made from shortcrust pastry for a pie. In which laid out the filling, consisting of chopped strawberries and rhubarb, mixed with sugar, flour, cinnamon and lemon juice. Top to the cake is laid out strips of dough in the form of a lattice.

Recipe author – Nancy Fuller

Photo of the dish: Стив ДжирэлтTime: 2 hours. 50 minutes Difficulty: medium Servings: 8 In the recipes volumetric containers are used in volume: 1 cup (tbsp.) – 240 ml. 3/4 cups (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (Art.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp) – 15 ml. 1 teaspoon (tsp) – 5 ml.

Ingredients for the recipe:

For filling

• 550 gr rhubarb
• 1100 ml. strawberries
• 1 tbsp. granulated sugar
• 2 tbsp. l with a slide of flour
• 1/2 tsp ground cinnamon
• A pinch of salt
• 2 tsp vanilla extract
• Juice 1/2 Lemon

For cake

• 2 tbsp. flour and some more to sprinkle
• 230 gr. cold unsalted butter, sliced into pieces
• 1/2 tsp salt
• 2 tbsp. l milk
• 2 tbsp. l coarse sugar

Recipes with similar ingredients: rhubarb, strawberries, shortbread dough, premium flour, milk, vanilla extract, lemon juice, cinnamon

Recipe preparation:

1. Cook the cake: in a large bowl, combine the flour, salt and butter. Gently cut the butter directly in the flour using for this 2 sharp knives. Do cross movements until until the oil is the size of small peas (the lighter hand, the airier the cake will turn out). Slowly pour 1/2 tbsp. cold water and mix the ingredients with a fork until the dough is will start to pack. The less you knead the dough, the better. If the dough turns out to be too dry, add 1 more tbsp of water. l Put the dough on a surface sprinkled with flour and divide into 2 ball. Form a disk from each ball, wrap with cling film and put in the refrigerator for at least 30 minutes.
2. In the meantime, peel the rhubarb and cut into 1.2 cm pieces. Peel the strawberries and cut into slices. In big in a bowl mix rhubarb, strawberries, granulated sugar, flour, cinnamon, salt, vanilla extract and lemon juice.
3. Prepare the bottom cake: preheat the oven to 220 degrees. On a surface sprinkled with flour, roll out one disk circle with a diameter of 30 cm. Using a rolling pin, carefully lay it out into a mold with a diameter of 22 cm. Gently push the dough into the mold with fingers. Do not cut allowances at the edges. Put on cake stuffing.
4. Prepare the grill: roll the second disc into a circle 30 cm in diameter. Using a sharp knife or pizza knife cut it into strips 2.5 cm wide. Half strips put on the filling in one direction, the second half – in the opposite. Fold the first strip in half. Lay out the strip perpendicular to the first. Fold the previous strip by placing it bend from the top to the next, then bend the second strip in half. Add another perpendicular strip, then straighten previous stripes. Continue this way until it works out. lattice pattern. Pinch allowances on the bottom and top layers, cutting off the surplus.
5. Bake the cake: with your hands, grease the top of the cake with milk and sprinkle with sugar. Put the pie on a baking sheet and place in preheated oven. Bake for 20 minutes, then reduce temperature to oven to 190 degrees and bake for another 50 minutes, until crust It will turn golden brown, and the filling will not begin to bubble. Before so as to cut the cake completely cool it.