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STRAWBERRY/RHUBARB
PIE
THE MAINE WINDJAMMER FLEET
There are many small privately owned schooners and yawls
in Maine that are available for individual or group
bookings. Many are old historic vessels, living museums
on the water. Their accommodations are simple. Service
is simple. You usually sail during the day, making several
stops at towns or beaches, then anchor at night. There
may be sunfish, wind surfers, dinghies or kayaks on
board, or you can swim or snorkel. You can take a turn
hauling lines if you wish, and get sailing tips at the
helm. Cooking is often done on a wood-burning stove,
and dinner served buffet-style on deck. Usually there
is one lobster bake with a driftwood fire on shore.
Their recipe:
Crust
11" pie with lattice
3-3/4 cups all-purpose white flour
1 cup vegetable oil
1/2 cup water
2 tsp. salt
Use half of dough for shell. Roll between waxed paper.
Put in pan and crimp. Bake shell 5-10 minutes.
Do not let brown. Cool.
Strawberry/Rhubarb Filling
1lb. rhubarb cut into 1/2" slices
1lb. strawberries cut into slices
2 cups sugar
1/3 cup corn starch
3 Tbs. Butter
Mix filling ingredients together. Pour into baked pie
shell. Dot with butter. Use other half of dough for
lattice. Bake at 400 degrees for 50-60 minutes.
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