Strawberry-Rhubarb-Raspberry Lattice Pie Recipe

Ingredients

• 1 (2-crust) package refrigerated piecrust dough
• 1 pound strawberries, hulled and cut into 3/4" chunks
• 1/2 pound rhubarb, cut into 3/4" chunks
• 1 cup raspberries
• 2/3 cup sugar
• 1/4 cup cornstarch

Directions

Active time: 30 minutes
Total time: 1 3/4 hours

Note: Make sure to keep the pie dough chilled until ready to use. If the crust you buy has different baking times and temperatures than below, follow the directions on the package. Skip the lattice crust, if you prefer, and top the pie with a whole circle of dough, pressing the edges together to seal and cutting two or three slits in the top to allow steam to escape.

Arrange a large baking sheet on the bottom rack of the oven and preheat to 400°. Line a 9 1/2" or 10" pie pan with one of the crusts; set aside. In a large bowl, gently toss together strawberries, rhubarb, raspberries, sugar, and cornstarch until well coated, then transfer to prepared pie pan.

Working on a sheet of parchment paper, cut remaining crust into 10 strips, each about 1 wide. 

Lay half the strips across the pie at even intervals, then weave the remaining strips in and out to make a lattice crust. Press edges together to seal, and then trim off or fold under any remaining dough.

Bake 45 minutes, and then reduce heat to 375°. Continue to bake until fruit is bubbly and crust is golden brown, about 30 minutes more. Set aside to cool. Serve warm or at room temperature.

I got this recipe from Oprah Magazine.  I made a big mistake when making it.  I accidentally used  corn syrup instead of corn starch which made the pie very soupy.  I think the pie has high potential if you make it correctly.  The scores below are with the mistake.

Megan-2,5/5
Jesse-3/5

Sweet Lime Glaze

1/4 cup brown sugar
1/2 cup lime juice
1/8 tsp ground cloves

Combine all ingredients in a bowl and stir well.  Marinate chicken in mixture for 2 hours.

I got this recipe from the book that came with the grill.  It is okay but not nearly as good as the honey lime marinade we had the other day.

Megan-2.5/5
Jesse-3/5

Aubergines with Mozzarella and Parmesan

3 eggplants sliced thinly
olive oil
10 1/2 oz mozzarella sliced
1 cup freshly grated parmesan
3 tablespoons bread crumbs
1 tablespoon butter

Sauce
2 tablespoons olive oil
4 shallots chopped finely
2 garlic cloves chopped finely
14 oz canned tomatoes
1 tsp sugar
8 fresh basil leaves shredded
salt and pepper

Arrange eggplant slices in a single layer on one or two large baking sheets.  Brush with olive oil and bake in oven at 400 degrees for 15-20 minutes until tender.

Meanwhile, make the sauce. Heat the oil in a heavy bottom pan, add shallots and cook, stirring occasionally for 5 minutes until softened.  Add garlic and cook for 1 minute more.  Add the tomatoes with juices.  Stir in sugar and season to taste with salt and pepper.  Bring to boil, reduce heat, let simmer for 10 minutes until thickened.  Stir in basil leaves.

Brush ovenproof dish with olive oil and arrange half the eggplant slice in the bottom.  Cover with half the mozzarella, spoon over half the tomato sauce, and sprinkle half the parmesan.  Mix the remaining parmesan with the bread crumbs.  Make more layers ending with the parmesan mixture.

Dot the top with butter and bake for 25 minutes until top is golden brown.  Remove from overn and let stand for 5 minutes.      

I got this recipe from Perfect Italian.  It is very good.  Jesse asked if we could have it again soon.  When I was layering I did not think there would be enough sauce to have a nice saucy dish but it ended up being the perfect amount once cooked.

Megan-4/5
Jesse-4.5/5

Feta-Stuffed Peppers

1/2 cup bulgur wheat
2 yellow bell peppers
2 orange bell peppers
1 red apple chopped
1 tablespoon lemon juice
1 cup crumbled feta cheese
3 tablespoons mixed herbs such as dill, basil, parsley, mint and cilatnro
2 garlic cloves crushed
1 1/4 inch piece of ginger grated
1/2 cup raisins
8 scallions chopped
1-2 tablespoons olive oil
salt and pepper

Cook bulgur wheat.

Cut peppers in half lengthwise and scrape out and discard the seeds and membrane.  Leave the stalks intact so the peppers hold their shape.  Transfer peppers to oven proof dish.

Put the apple and lemon juice in a bowl and mix lightly.  Add the drained bulgur wheat, feta, herbs, garlic, ginger, raisins, scallions, and oil.  Season with salt and pepper and mix well.

Divide what mixture between the hlaved peppers.  Pour a small amount of water in the dish around the peppers and cook in preheated oven at 350 degrees for 20-25 minutes until filling is piping hot.  Serve immediately.


I got this recipe from the cook book The High-Energy Cookbook.  I used quinoa instead of bulgur wheat and did not use fresh ginger.  It is a healthy recipe and works well now that peppers are in season.

Megan-3.5/5
Jesse-3.5/5