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A double-crusted orange-scented
strawberry and rhubarb pie sweetened with maple syrup.
Strawberry
Rhubarb Maple Pie
- Pastry for (9-inch) double-crusted
pie
2 cups rhubarb, sliced
2 cups fresh strawberries, cleaned, hulled and halved
3/4 cup pure maple syrup
1/3 cup butter
1 teaspoon grated orange peel
2 tablespoons arrowroot powder*
2 tablespoons amaretto liqueur**
- Place 1 pie shell dough
in a 9-inch pie plate, leaving about 1-inch excess all around.
Place 2 cups sliced rhubarb evenly in the bottom; top with strawberries
and set aside.
- In a saucepan over low
heat, combine 3/4 cup maple syrup, 1/3 cup butter, 1 teaspoon
orange peel, and 2 tablespoon arrowroot powder. Remove from the
heat and add 2 tablespoon amaretto liqueur. Pour over the rhubarb
and cover with the remaining pie shell dough. Seal the edges
and vent the top.
- Bake in a 350°F (175°C)
oven for about 45 to 60 minutes, or until the crust is golden
brown.
Makes 8 servings.
* Cornstarch can be substituted
for arrowroot powder.
** 1 teaspoon almond extract or two tablespoons almond syrup
can be substituted.
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