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STRAWBERRY RHUBARB PIE

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This is the perfect pie crust.  It’s light, buttery, and flaky.  The sweet strawberries come together with the tangy rhubarb for the perfect bite.

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 Strawberry Rhubarb Pie
Sweet and tart with a buttery flaky crust.
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Servings
slices
Ingredients
For the crust
For the filling
Course Dessert
Cuisine American
Prep Time 30 minutes
Cook Time 50 minutes
Servings
slices
Ingredients
For the crust
For the filling
Instructions
  1. In the bowl of a food processor add the flour, salt, sugar and butter and pulse until butter is the size of a pea. Add the cold water 1 tablespoon at a time while pulsing until mixture comes together and forms a ball. Divide in half and wrap in saran wrap and refrigerate.
  2. Mix all the filling ingredients in a large bowl Preheat the oven to 350 degrees.
  3. Roll the dough out on a floured surface with a rolling pin. Place it on the bottom of a pie pan. After rolling the 2nd dough out, slice it into 1/2 strips to make the lattice work for the top of the pie. Brush with beaten egg and sprinkle with a tablespoon of sugar. Bake for 50 minutes.
Recipe Notes

Feel free to use all strawberries or all rhubarb when making this pie. If you use all rhubarb, you might want to add a little extra sugar to sweeten it up. © Galley Chef All Rights Reserved

Recipes

ZUCCHINI FLOWERS STUFFED WITH RICOTTA CHEESE

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I’ve had lots of Zucchini flowers stuffed with a variety of stuffing’s, but this recipe is by far, my favorite. The sauce is light and airy, the batter is light and crispy and the cheese filling is rich and yummy!

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 Zucchini flowers stuffed with ricotta cheese
The sauce is light and airy, the batter is light and crispy and the cheese filling is rich and yummy! You must be careful, these are highly addictive!
Course Appetizers
Cuisine Italian
Prep Time 30 minutes
Cook Time 10 minutes
Servings
flowers
Ingredients
Course Appetizers
Cuisine Italian
Prep Time 30 minutes
Cook Time 10 minutes
Servings
flowers
Ingredients
Instructions
For tomato sauce
  1. Quarter the tomatoes and put them in a food processor and process until smooth. Cook garlic and red pepper flakes in oil in a 2-quarts heavy saucepan over medium heat, stirring, until garlic is golden, about 30 seconds. Add tomatoes, and 1/2 teaspoon salt and simmer, uncovered, stirring occasionally, until thickened, 25 to 30 minutes.
For the filling
  1. Stir together ricotta, yolk, mint, 1/3 cup parmesan, and 1/8 teaspoon each of salt and pepper. Put cheese mixture into a piping bag. Carefully open each blossom and fill with ricotta filling, gently twisting end of blossom to enclose filling.
For the batter
  1. Whisk together flour, remaining 1/3 cup Parmesan, 1/4 teaspoon salt, and seltzer in a small bowl. Heat 1/2 inch oil to 375°F in a 10-inch heavy skillet. Meanwhile, dip half of blossoms in batter to thinly coat. Fry coated blossoms, turning once, until golden, 1 to 2 minutes total. Transfer with tongs to paper towels to drain. Coat and fry remaining blossoms. (Return oil to 375°F between batches.) Season with salt. Serve with tomato sauce.
Recipe Notes

Tomato sauce and ricotta filling can be made 1 day ahead and chilled. Reheat sauce before serving.  © Galley Chef All Rights Reserved

Uncategorized

APPLE PIE WITH ROSEMARY AND THYME

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Apple Pie with Rosemary and Thyme

Apple Pie with fresh rosemary and thyme is a heavenly pie. Completely different from traditional apple pie, yet it still reminds me of being with the family at Thanks giving.

Course Dessert
Cuisine American

Prep Time 30 minutes
Cook Time 1 hour
Passive Time 1 hour

Servings
People


Ingredients

For the filling

Course Dessert
Cuisine American

Prep Time 30 minutes
Cook Time 1 hour
Passive Time 1 hour

Servings
People


Ingredients

For the filling


Instructions
For the pie crust
  1. Sift together flour and salt into a food processor. Add the lard and butter and pulse until the size of small peas. Gradually add ice water, until dough comes together in a ball. Shape into 2 balls, wrap in plastic, and refrigerate for at least one hour. Preheat oven to 450 degrees. Roll out 1 pastry ball and line the pie pan with it. Pour filling into pie dish and dot with butter. Roll out remaining pastry and fit to top of pie. Pinch the edges closed. Slice three holes down the center to allow steam to escape. .

  2. Fit aluminum foil around the edges to prevent burning. Bake for 20 minutes, reduce heat to 375 and bake for 20 minutes, remove foil and bake another 20 minutes. Remove and let cool.

For the filling
  1. Combine apples, sugar, thyme, rosemary, salt, corn starch, lime juice and lime zest in a large bowl and set aside for 1-2 hours.
    © Galley Chef All Rights Reserved