■ s o u t h p h i l l y r e v i e w.c o m
All’s fare
Liann Amorose’s Strawberry-Rhubarb Pie
Toast to the town
Y
uengling will thank Philadelphians for their role in making it America’s oldest and largest brewery with a regional toast in 250 bars, including a Packer Park establishment, for National Drink Beer Day. Chickie’s and Pete’s, 1526 Packer Ave., will be handing out free lagers while supplies last with Jennifer Yuengling, the brewery’s shipping manager, 6:30 p.m. Sept. 28. Visit yuengling.com SPR
I
tching to enhance your baking skills by trying your hand at a new recipe? Liann Amorose’s Strawberry-Rhubarb Pie might be for you. With fall arriving Saturday, here’s a chance to scoop up one final taste of summer. Better hurry before the ingredients are out of season. The resident of the 1800 block of South 17th Street resident enjoys cooking this Strawberry-Rhubarb pie for her and her husband, who smile every time they have it for dessert. SPR
DIRECTIONS: Preheat the oven to 450 degrees.
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3 cups of strawberries, halved 3 cups of rhubarb, diced 1-1/2 cups of sugar 1/4 cup of cornstarch 1/2 teaspoon of cinnamon 9-inch double pie crust 2 tablespoons of butter, cubed
Stir all of the ingredients except the butter. Let stand for 15 minutes. Then pour the mixture into the crust. Scatter the butter on top and cover with the top crust. Bake on lowest rack for about 15 minutes. Reduce the heat to 350 degrees and bake for about 40 additional minutes.
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INGREDIENTS:
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