My mother-in-law made some strawberry-rhubarb pies the other night. She used the rhubarb pie filling from the Original Amish Cook Cookbook for her culinary creation. Many people temper the tart taste of rhubarb with some soothing strawberries and that is exactly what my MIL did.
And look at the gorgeous pie she came out with! So I thought I’d share with you two recipes, one is for the strawberry-rhubarb filling which uses the Amish Cook’s original recipe (with strawberries added) and then the original Amish Cook’s “never fail pie crust.” It’s a very old recipe, it even calls for lard.
- 1 beaten egg
- 1 cup of sugar
- 1 teaspoon vanilla
- 2 cups rhubarb
- 2 tablespoons of flour
- dash salt
- ½ cup fresh strawberries
- Mix all of the above ingredients and pour into an unbaked pie shell.
- Put on a top crust and flute and crimp the edges and make some slits in the crust so that heat can escape.
- Bake pie for 10 minutes at 400, then at 350 for 30 minutes.