Strawberry Rhubarb Pie In A Bag

With both rhubarb and strawberries in season I wanted to repost this recipe for those of you who are lucky enough to have both to harvest. This is my favorite way to make pie filling. Originally published in May of 2012 I thought it needed another chance at publishing. 

Enjoy

CQ  

There are many different ways to can pie fillings but for taste I prefer my frozen pie filling in a bag. I've made apple pie in a bag and peach and preferred both over the canned filling. With strawberries ripening in the beds outside and rhubarb ready for the cutting I wanted to experiment with strawberry rhubarb pie in a bag. 

Nothing compares to fresh picked strawberries ripened in the sun.

And the rhubarb was plentiful..it was a job washing and slicing all those stalks.

For my filling I decided to use an old but simple recipe out of the Fanny Farmer Cookbook. I simply mixed all the ingredients in a gallon zip lock bag. Squeeze as much air out as possible and then take a drinking straw and suck out any remaining air. Lay flat to freeze so that they can be stacked easily in freezer. 

STRAWBERRY RHUBARB PIE

4 cups sliced rhubarb

2 cups mashed strawberries

1 1/2 cups sugar

4 heaping Tablespoons flour

2 Tablespoons butter cut into small chunks

pinch salt

1 double pie crust

Combine all ingredients and mix well. Pour into pie crust. Add top crust, flute edges and bruch crust with egg white and 1 Tablespoon milk or cream. 

Bake in Preheated 425 degree oven for 10 minutes then reduce heat  to 350 and bake for an additional 40 minutes or until golden brown and filling is bubbly.

Allow to cool  and thicken before cutting.  

3 days later I removed one bag of filling from freezer and allowed to defrost overnight. 

The next morning I rolled out my pie shell and added the bag of defrosted filling into my shell. 

Now add a top crust and vent. Brush with egg white and milk combination. 

And bake..

And there you have it Strawberry Rhubarb Pie In A Bag! Simple to mix and freeze, then just take out and defrosts in as little as an hour if you lay it on the counter and lay a warm dish cloth over it. Or simply lay it in your  sink in some warm water. No mixing and ready to go. 

And when the snowflakes start flying and the mercury dips I'll be able to open my freezer and revisit that late spring day of sunshine on my face and strawberries ripe for the picking!

Blessings from The Holler

The Canned Quilter

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