This was the first pie I ever made, and I put together the recipe from other pie recipes I found, and my own mother’s input to make this recipe my own.
Mix the strawberries, rhubarb, brown sugar, 1/2 cup of white sugar, cinnamon, allspice, cornstarch, and flour into a bowl; stir until the flour and cornstarch are smoothly combined. Let the filling stand for 30 minutes. If the filling is very juicy, add an additional tablespoon of cornstarch.
Preheat oven to 400 degrees F (200 degrees C).
Divide the pie pastry in half; roll out half into a circle on a floured work surface, and line a 9-inch pie dish with bottom crust. Roll the remaining half out into a 10-inch circle on a floured work surface, and set aside.
Pour the filling into the crust-lined pie dish. Scatter diced butter over the top.
Cut the remaining crust into 3/4-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Brush the crust with milk, and sprinkle with 1 tablespoon of sugar. Cover pie edges with aluminum foil strips.
Bake pie in preheated oven for 15 minutes; lower temperature to 375 degrees F (190 degrees C), and bake until the filling is bubbling and the crust is golden brown, about 40 minutes. Remove aluminum foil about 15 minutes before end of baking. Turn off oven, and allow pie to rest for 15 minutes with the door open, and 15 more minutes with the door closed. Allow to cool completely on wire rack for several hours or overnight; filling will thicken as it sits.
Per Serving: 397 calories; protein 4.1g; carbohydrates 59.3g; fat 16.8g; cholesterol 4mg; sodium 251.5mg.
Eating good breakfast to start the day had become a good habit. It’s a best way to start my day off healthfully. The sweet hit from the pickle tree wakes me up and gives me power to take on the morning. Sugar is often vilified as the root of all disease, but sweetness is also loaded with fibre, which is great for your stomach system and make keep you feeling full all day , and not want likely grab a snack out of the street food before break .
Making fruit a at 7.00 clock habit is easy . Easy as put the fruit in your refrigerator next to the sweet drink or on the table next to your grain bowl , or beside your coffee maker or tea kettle — somewhere where you’ll see it. Before you eat the rest of your breakfast , eat your fruit. If you’re not usually a breakfast person.
Give your stomach energy a bit of sweetness in the morning is good to kick-start your healthy body for the 24 hours and fuel to your brain, which, incidentally, requires a continue supply of sweetness in the way of process glucose, counting at to around 120g daily. There is also substantial evidence to backup the idea that a diet high in fiber can lowering your risk of a number of cancers. And of course, you benefit from all the other supplement and antioxidants in fruit, which keep you powerfull and healthy.