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Whiskey strawberry rhubarb pie
If you are looking for a sweeter version of this, inverse the rhubarb to strawberry to have more strawberry than rhubarb. Also, do not add lemon juice. This will lead to a much sweeter pie rather than a tart pie.
YIELDS
6
TO
10
Ingredients
- 16-18 mini pie tarts
- 3/4 pound rhubarb, fresh or frozen
- 1/2 pound strawberries, fresh or frozen
- 4 tablespoons white sugar
- 3 tablespoons brown sugar
- 2 1/2 tablespoons cornstarch
- Zest of a lemon
- Juice of half a lemon
- Pinch of salt
- 1/2 teaspoon vanilla
- 1/4 cup of whiskey
- 1 egg to brush the pie shells (optional)
- Serve with whipped cream
Directions
- Preheat your oven to the tart shell instructions.
- Let's start by making the filling - Place a pot on medium heat, add the strawberries and rhubarb, and cook until it begins to soften.
- Add the white sugar, brown sugar, cornstarch, zest of a lemon, juice of half a lemon, a pinch of salt, vanilla, and whiskey, and stir until all warmed and the fruit is soft. Blend together to have a nice, almost jam-like, filling. TIP: I love a tart, but if you are looking for a sweeter version of this, inverse the rhubarb to strawberry to have more strawberry than rhubarb. Also, do not add lemon juice. This will lead to a much sweeter pie rather than a tart pie.
- If desired, brush the tart shells with the beaten egg - to get that beautiful color - then place tart shells in the oven and cook according to package directions.
- Once the tart shells are cooked but not yet golden on the outside, fill each shell with the jam and bake for an extra five minutes, just to set the filling in the pie shell.
- Remove and let cool and then top each pie with some whipped cream and enjoy!
