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Posts Tagged ‘cardamom powder’

It’s spring!  Rhubarb and the first strawberries of the year are at the Farmer’s market!  So I’ve just GOT TO make a strawberry-rhubarb pie!  Which recipe will I use?  My own of course, but can I really call it my own creation after all it originated as a Rhubarb pie from a Martha Stewart recipe?   

I was re-reading a post from Diane Jacob’s excellent and informative blog, Will Write for Food about the controversial issue of calling a recipe ones own. Most recipes aren’t ever truly original. Does adapting a recipe make it possible to lay claim to it?  Some people feel that if there are three ingredients/measurement changes and the recipe is not copied verbatim from the original then it’s fair game to claim it as their own. My changes included the addition of strawberries and a change from orange to Minneola tangerines. My measurements were more specific and the amount of flour, cardamom and type of juice and rind were changed to fit my taste. Other folks say to give acknowledgement to the originator. So with all this in mind I will state that my Strawberry Rhubarb pie is adapted from Martha Stewart’s Tartan Rhubarb Pie and leave it at that. You can check out her recipe and compare the changes I’ve made.  Now that we’re done with that,” Ladies and Gentlemen, FIRE UP your oven, GET OUT your rolling pin and START baking ! Cause this pie will get you out of your winter hibernation and jumpstart your Spring !! 

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Rosie’s Strawberry-Rhubarb Pie

 Pie dough for 2-crust pie

 

Filling:

3 cups halved strawberries

3 cups fresh rhubarb- cut into 1-inch pieces

1-cup sugar

grated rind of one Minneola Tangerine *( approx. 1 Tblsp.)

¼ cup FRESH tangerine juice

½ tsp. cardamom powder (freshly ground/pulverized the best)

1/3-cup flour

 Preheat oven to 375 degrees.  Place a cookie pan in oven to heat up. **

 Combine strawberries with rhubarb.  Add sugar, tangerine rind, juice and , cardamom. Let sit for 5 minutes. Add flour to fruit mixture and toss until incorporated.  Let sit for 5 more minutes.

Roll out bottom crust and lay this into the pie pan. Fill with fruit mixture.

Roll out second pie dough and cut into 1-½ inch wide strips.  Lay half of the strips across the top of pie. Weave the remaining dough strips over and under the first strips. Roll the dough from strips and bottom crust together to form a rim. Crimp crust together and attach parts to pie pan.

 Brush the top piecrust with some milk or cream and sprinkle some coarse sugar or white sugar on top.

 Bake for 60-75 minutes until the juices are bubbling CLEAR red.

 *You can substitute any tangerine rind or juice

** Preheating the cookie sheet before placing the pie on top will insure that your bottom crust will be crispy.


  

 

 

 

 

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