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Tuesday, May 18, 2010

Easy Peasy Strawbarb Pie

Sunday was a day of rest-we got up, showered, then hung out; I baked the rest of the day.

This recipe is so easy, it's fool-proof!

Strawberry Rhubarb Pie
2 qts (8 cups) rhubarb, chopped to bits
4 cups sugar

1 6 ounce box Strawberry Jello (wild strawberry or plain)
2 frozen deep dish pie crusts.



Pre-heat oven to 425°.  In large mixing bowl, combine rhubarb, sugar and jello packet, toss until coated. Pour into 1 deep dish pie crust and add a few pats of butter on top of fruit. Cover with second pie crust and seal edges with fingers-the crusts will thaw quickly, so don't wait too long to remove top crust. Wet your fingers to help seal the edges.

Bake 40-50 minutes on a foil-covered round pizza pan, it will get messy.

Let pie cool, it will be incredibly soupy. Then refrigerate until ready to serve-the jello will set once the pie is cooled. 


Did I say it would get messy? (the goo on the pan will resemble a Fruit Rollup on steroids)


The Aftermath


The best pie is a messy pie!!

Bon Apetite!

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