Crowd-pleasing recipes a hit at summer parties

Published: Thursday, June 26, 2014 at 01:44 PM.

Gently combine strawberries, sugar, lemon juice, flour, and salt. Arrange half the rhubarb pieces on the bottom of the pie plate pastry, top with half of the strawberry mixture; repeat these 2 steps. Dot top of fruit mixture with small pieces of butter evenly distributed. Place top pie crust over fruit mixture and crimp edges and cut some vents in the top of pastry.

Brush top of pie with 1- tablespoon milk and sprinkle granulated sugar or coarse sugar over the top of pie crust. Cut 4 small vents into the top. Place pie on a cookie sheet to prevent oven spillage. Bake 40 to 50 minutes or until filling is tender and crust is golden. Place foil strips on pie crust edge if it is beginning to brown too much, remove when finished baking. Serve warm or cold with heavy cream, whipped cream, or vanilla ice cream.


Hope Cusick has won awards at the North Carolina Strawberry Festival in 2012; The North Carolina Blueberry Festival, winning first place for her Blueberry Cheese Danish Pastry in 2012, and placing on her blueberry spinach salad and dressing; and has won various other contest awards for her blueberry cheesecake, breads, cookies, brownies and jams. She resides in Hampstead.

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15

Reader comments posted to this article may be published in our print edition. All rights reserved. This copyrighted material may not be re-published without permission. Links are encouraged.

▲ Return to Top