My oven is finally repaired!!!! I know in the past I have broken more than a handful of hand mixers from over use (before I got my Kitchen-aid) but never an oven from over use lol! The repair man wanted to accumulate all the parts for any reason my oven stopped heating up to save another trip and he replaced the element.
Needless to say I was very happy and spent Sunday binge baking lol! I made chocolate chip cookies, brownies, banana bread, French bread and I made 2 x Strawberry Rhubarb pies… one of Chris’ favourites! He loves it with vanilla ice cream of course!
I ended up using frozen strawberries this time because we ended up eating the first batch of fresh berries waiting for my oven to be fixed. I didn’t know exactly when it would be fixed and I knew Chris was just dying for some of this pie.
Making your own pie filling is really quite easy…. made even more so by the fact that I use the microwave to cook it. I find it not only cooks faster but there is no, or at least a much less, chance of burning the bottom of your favourite pot!
And here is the results of my binge baking…. Chris had me take a picture to send to one of his friends to tease him lol. Not that I don’t send enough for him to share. I had been expecting some hate mail texts from the guys at work when my oven was on the fritz because there wasn’t any fresh baking in Chris’ lunch box for them to scavenge lol!
Here are the ingredients for the pie filling. Use your favourite pastry recipe for the pie shells. Mine is here. This recipe makes enough pie filling for 2 regular sized pies.
I put all the ingredients for the pie filling in a large, microwave safe bowl and mixed it together.
I cooked this mixture on high heat in the microwave for about 10 minutes or so, stirring every 2 or 3 minutes until the sauce/juice thickened and the rhubarb started to soften. You will know by how close it looks to store bought pie filling when it is done.
I rolled out my pastry and made the bottom shells before pouring the pie filling evenly between the 2 pie shells.
I made a lattice top for each pie because we didn’t want it to be more pastry than filling and baked the pies at 350 for about 30 – 40 minutes, until the top was starting to brown and the filling is bubbly.
I removed the pies from the oven and let them fully cool. I wrapped them both up in plastic wrap…. one for the fridge for dessert, and one in the freezer for another day!
I served them with a nice scoop of vanilla ice cream for dessert!
Strawberry Rhubarb Pie Filling
Makes enough filling for 2 pies
- 3 cups fresh or frozen strawberries
- 3 cups fresh or frozen cut up rhubarb
- 1/2 cup white sugar
- 1/3 cup brown sugar
- 1/3 cup corn starch
- 1/4 tsp. salt
- 1 tsp. vanilla
- 2 tbsp. lemon juice
- 1 tbsp. butter/ margarine
- Pastry for 2 pies
- If making a pie straight away, preheat oven to 350 degrees.
- Place all filling ingredients in a large microwave safe bowl and mix together.
- Microwave on high heat for about 10 – 15 minutes, stirring every 2 – 3 minutes until sauce/juice has thickened and rhubarb has softened.
- Pour into prepared pie shells.
- Top with lattice strip top.
- Bake at 350 degrees for about 30 – 40 minutes, until crust is starting to brown and the filling is bubbly.
- Allow to cool completely before wrapping.
- Store in fridge or freezer and enjoy.