Cast-Iron Rhubarb-Strawberry Pie
Prep Time: 60+ minutes
Bake Time: 70–75 minutes
Makes: one 10-inch pie
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3½
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cups (about 1½ pounds) ½″ rhubarb pieces
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2
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cups fresh strawberries, sliced
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1
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cup plus 2 T sugar, divided
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1
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t ground cinnamon
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½
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t ground nutmeg
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½
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t sea salt
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3
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T butter, diced
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2
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T half-’n’-half
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*For a cast-iron apple pie, substitute 5 pounds medium firm apples, peeled, cored, and cut into ¼″-thick wedges (5–6 cups); ¼ cup lemon juice; and 1 t lemon zest.
- Preheat oven to 400°F.
- In a large bowl, place rhubarb, strawberries, 1 cup sugar, cinnamon, nutmeg, and salt; and toss to coat.
- Place one prepared crust (recipe below) into a No. 8 (10″) cast-iron skillet. Spoon in filling; dot the top with butter. Drape the second prepared crust over the filling. Seal top and bottom crust edges together and crimp decoratively. Cut slits in top crust, brush with half-n-half, and sprinkle with 2 T sugar.
- Transfer pie to baking sheet and cover the edges with foil. Bake for 40 minutes. Reduce heat to 325°F; remove foil and bake for 30–35 minutes or until crust is golden brown.
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Butter Cookie Pie Crust
Makes: two 9″–10″ single pie crusts or one double pie crust.
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2½
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cups flour
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1
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t sugar
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½
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t salt
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1
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cup cold butter, diced
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5
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T cold water
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- Sift together flour, sugar, and salt in a bowl.
- Using a pastry blender or fork, cut butter into dry ingredients until mixture resembles coarse meal.
- Sprinkle cold water evenly over surface (1 T at a time); stir until moistened.
- Shape dough into two disks, wrap in wax paper, and chill 1 hour or freeze up to 3 weeks.
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