Prep 20 mins
Cook 40 mins
Bubby is a common Yiddish term of affection. It is also the name of a popular local restaurant with outlets in Brooklyn and Manhattan. This is their rendition of one of my favorite desserts. Waiting for rhubarb season to try it.
- 1 double crust pie crust
- 709.77 ml fresh strawberries (halved or thickly sliced)
- 709.77 ml rhubarb, cut into 3/8 to 1/2 inch pieces
- 236.59 ml sugar
- 66.55 ml flour
- 29.58 ml unsalted butter, cold and cut into pieces
- 7.39 ml orange zest
- 0.59 ml salt
- 14.79 ml sugar, to dust top
- Prepare your favorite pie crust or use store-bought. Either way, they should be good and cold. Roll out the bottom crust and place in pie pan.
- Clean and slice the rhubarb and strawberries and place in a large bowl.
- Cover the fruit with the sugar, flour, zest and salt. Toss lightly as you would were this a salad.
- Place the mixture into the pie pan. Dot the pie with the butter slices. Cover with top crust, crimping the tops and bottoms so that the pie is well sealed.
- Chill the pie in the freezer briefly, about 20 minutes. Cut vent slits on the top crust and dust the top with the sugar.
- While the pie is chilling pre-heat oven to 475 degrees.
- Place the pie on a cookie sheet with a lip to catch drippings. For easy clean up line the sheet with foil. Bake the pie for 10 minutes or until the top crust appears dry and lightly blistered.
- Reduce the cooking heat to 350 degrees. Bake an additional 30-40 minutes. The exact time varies from one oven to another. Pie crust should be golden and flaky.
- Allow pie to cool completely before serving.
- Storage suggestion: Bubby's suggest that the pie should be stored uncovered for up to 2 days so that the crust can remain crisp.
Koodo's....to your Bubby! Excellent recipe....only difference I used 5 cups rhubarb and 2 tbsps. of orange zest Oetker....keeping the sugar, strawberries the same quantity...but, adding an extra tbsp of butter...The citrus tang is a hit...this recipe is a Keeper...
Excellent!! This recipe was just what I was looking for, and more! The only difference I made to this recipe was using 3/4 c. Splenda, and only 1/4 c. sugar. Don't try skipping the orange zest, it sets off the pie to a 5-star rating! Thanks justcallmetoni!!
Only the second pie I've ever made in my life so I was a little scared but it turned out delish. The whole family agreed. I didn't have orange zest so I use a few squirt of lemon juice.