Home of Economy-Herald pie recipes: Kappel brings country flair with ‘Old Fashioned Rhubarb Strawberry Pie’ – Grand Forks Herald

Home of Economy-Herald pie recipes: Kappel brings country flair with 'Old Fashioned Rhubarb Strawberry Pie' - Grand Forks Herald

Lynda Kappel enjoys country living near Manvel, North Dakota. She also enjoys using the produce she grows in her garden.

Lynda Kappel, from Manvel, North Dakota.

Eric Hylden/Grand Forks Herald

It all showed in Kappel’s entry in the Home of Economy-Grand Forks Herald Pie Bake-off earlier this year. Her pie, which she called “Old Fashioned Rhubarb Strawberry Pie,” was oozing with fresh berries and rhubarb, a stem-like vegetable coveted by so many bakers of pies and other flavorful treats. And to top it off, there were three little flower buds.

This cake is a sight to behold, but the highlight was the bold flavours, straight from the garden.

The following is Kappel’s recipe for “Old Fashioned Rhubarb Strawberry Pie”. During the holiday season, the Herald will publish the recipes of all 30 pies entered in this year’s Home of Economy-Grand Forks Herald Pie Bake-off.

Recipes will be variously published in print, e-editions and online and will be collected on the Herald’s website.

Old Fashioned Rhubarb Strawberry Pie

Baker: Lynda Chapel

residence: Manvel, North Dakota

Business sponsor: Wall’s Medicine Center

Preparation time: 55 minutes. Preheat the oven to 425°.

Fool-proof crust

4 cups all-purpose flour, sifted

1 tablespoon of sugar

2 teaspoons of salt

1-¾ cups shortening

1 egg

½ cup of cold water

1 tablespoon of vinegar

In a large bowl, combine the flour, sugar, and salt; trim shortening until crumbly. Beat the egg, water, and vinegar; gradually add to flour mixture, mixing with a fork until dough forms a ball. Divide into four portions. Cover and refrigerate for at least an hour.

On a lightly floured surface, roll out a portion of the dough to fit a 9-inch pie plate. Place the dough on the pie plate. Cut the dough an inch past the edge of the plate; ribbed or crimp edges. Fill or bake the dish according to the directions in the recipe.


2 cups rhubarb, cut into ½ pieces

3-½ cups strawberries, cut in half

1 cup of sugar

2 tablespoons ‘Minute’ Tapioca

3 tablespoons of unsalted butter

  1. Combine rhubarb and strawberries in a bowl. Mix sugar and tapioca together and gently fold into strawberries and rhubarb. Let macerate for 15 minutes.
  2. Preheat the oven to 425°.
  3. Brush the bottom of the pie tin with egg white (for a crispier crust). Spoon the fruit into the puff pastry shell and drizzle with butter. Roll out the remaining dough, cut into strips for a grid or place the dough on top and close, trim and crimp the edges. Brush with milk and sprinkle with a little sugar.
  4. Bake in a preheated oven for 15 minutes and place on the bottom rack in the oven. Reduce heat to 350°, bake 40 minutes longer. Ready when it’s browned and filling with bubbles. Let the cake cool for three hours.

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