2010 July | Rocky Mountain Woman

Archive for July, 2010

HOW TO MAKE THE BEST STRAWBERRY RHUBARB PIE

Written by Rocky Mountain Woman on July 29, 2010 – 5:50 am -

This is hands down, no questions, the very best Strawberry Rhubarb Pie I’ve ever made (and I’ve made a few, let me tell you!). I found this recipe on the Food Network Website..

Ingredients:

For the crust:

2 cups all purpose flour
1/2 cup cake flour
3 t sifted powdered sugar
1/2 cup butter-flavored shortening
1/2 cup salted butter
pinch of salt
1 egg
2 t vinegar
1/4 cup ice cold water

For the filling:

2 1/2 cups chopped washed fresh rhubarb
2 1/2 cups washed and cut strawberries
1 1/2 cups sugar
2 T minute tapioca
1 T all-purpose flour
1/2 t lemon zest
1/2 t lemon juice
1/2 cinnamon
1 t vanilla extract
3 T butter, cubed small
1 egg white beaten w 1 t water
raw “blonde” sugar

Blend the flours and sugar

shortening

& butter

with two knives or pastry blenders until the dough is pea size

whisk the egg, vinegar and water together

and pour it over the flour mixture

incorporate the liquid into the flour mixture, cover and refrigerate for an hour or so.
Divide the dough into two disks and roll one out flat to cover the pie pan. Place the second disk in the pan and cover and refrigerate again for an hour or so.

While it’s chilling, make the filling…(heh, heh)

Chop enough rhubarb to make 2 1/12 cups

and enough strawberries to make 2 1/2 cups

add the sugar

tapioca

flour, lemon zest, lemon juice, cinnamon (I added a little extra, about 1/2 t more), and vanilla, mixing thoroughly

put the filling in the pastry lined pie pan and dot with butter..butter..butter…

brush the edges of the pie crust with the egg white wash and roll out the other disk and place it on top

cut slits for steam and brush with more of the egg white wash, then sprinkle with the raw sugar

crimp and then cover the edges with alumininum foil and place on a cookie sheet in an oven preheated to 425 degrees for 15 minutes. Decrease the heat to 375 degrees and bake for an aditional 45 to 50 minutes, high altitude people (you know who you are!) should increase the temperature to 425 and 400 degrees respectively.
Bake it until it looks like this:

my oh my, this will get them home for dinner on time!

If you want to print this recipe and stick it somewhere for next spring, click here
Print This Recipe
or you can just come back next spring, call first though and make sure I’m home…..

THE BOYS ARE BACK IN TOWN

Written by Rocky Mountain Woman on July 22, 2010 – 5:51 am -

The bucks are starting to come back down to my place. They still have their “velvet antlers.” Aren’t they beautiful?

Hey, it’s the paparazzi taking our picture!

SEE YA!

This is how I feel about the boys coming home…ROCK ON!

Posted in She Shoots | 15 Comments »

ZOOMING!

Written by Rocky Mountain Woman on July 15, 2010 – 5:52 am -

ZOOMER
“a baby boomer, born between 1946-1964, who leads an active, adventurous lifestyle. The term was coined by gerontologist Dr. David J. Demko in 1998 and continues to be used to profile Zoomers on Dr. Demko’s web site at: www.demko.com/.