Years ago, before I had any appreciation for rhubarb, my brother called me up and said he had made a strawberry rhubarb pie. I didn't think much of the sound of it, so I told him I was going to make him a kiwi-fruit/celery pie and see how he liked it. This was never an empty threat, I am just slow to action. Yesterday I made good. (And I do mean GOOD!)
For the crust:
(make two batches)
1 1/2 cup flour
1/4 teaspoon salt
1 tablespoon sugar
4 tablespoons butter
4 tablespoons butter flavor Crisco
1/4 cup ice cold water
For the filling:
2 1/2 cups kiwi-fruit, peeled, quartered & sliced (six ripe kiwi-fruits)
2 1/2 cups celery, sliced (about 8-10 stalks)
1 lemon, juice and zest
1/2 teaspoon vanilla
1/2 cup packed brown sugar
1/2 cup sugar
1/4 cup cornstarch
1/2 teaspoon cinnamon
2 tablespoons butter, cut in 8-10 little pieces
1 egg, beaten
Combine flour, salt, and sugar until well blended. (I use the Cuisinart) Cut in butter and Crisco until crumbly. Stir in water until a dough forms. Roll out and put in a 9-inch pie plate.
Preheat oven to 400° F. Combine kiwi-fruit, celery, lemon juice and zest, and vanilla in a large bowl. Mix sugars, cornstarch and cinnamon together in a little bowl and then stir into the fruit mixture. Put it all into the pie crust. Distribute butter pieces evenly over the filling. Rub cold water along the edge of the pie crust.
Make another batch of pie dough. Roll out and cut into ten strips. Arrange the strips into a lattice on top of the filling. Crimp the edges. Brush the top with the beaten egg. (You could use just the white if you want.) Bake for 20 minutes. Reduce oven temperature to 350°F. Bake for another half-hour. Remove from oven. Let cool for a couple of hours.
Enjoy!
(a scoop of Breyer's Natural Vanilla ice-cream on the side is recommended)
