Rev Up and KaChow-Down with a Cars Land Inspired Recipe: Ugly Pie

Ka-Chow Folks!  With the upcoming and highly anticipated opening of Cars Land drawing near, it's been hard to think about anything else!  I was recently blessed with the amazing opportunity to take a sneak peek at Cars Land…from within.  Radiator Springs is breathtaking, to say the very least…and I had HIGH expectations which were definitely exceeded!  Even if you've seen the media photos or renderings, or by some chance have peeked over the walls to see for yourself, you better believe that you WON'T believe your eyes when you first spy the red rocks of ornament valley.  Cars Land brings Radiator Springs to life and upon arrival, you'll be transported to that place Cars fans know and love so much!

Downtown Radiator Springs (Photo: Disneyland Media)

During the special sneak preview, I had the opportunity to sample many of the food offerings which will be available in Cars Land, and I must say I was extremely impressed!  You all know how much I love dining at Disney and getting that little "taste" at Flos V-8 cafe, made the excitement grow so much more!  

Ugly Pies and Cars Land Merchandise Display at Media Preview
(Photo: Disney Go To Girl)

I don't wanna ruin all the surprises for those of you who plan to visit Cars Land after it opens on June 15th, but as usual, I wanted to share a recipe with you that is sure to get your motor running!  Flo's will offer "Ugly Crust" Pies in several different flavors which were inspired by the yummy, but misshapen pies made famous by MidPoint Cafe, located on Route 66 in Adrian, Texas.  As someone who has visited Midpoint AND Flo's I have to say that both establishments come neck to neck when it comes to the tastiness of their "Ugly Pies."

Flo's V-8 Cafe Strawberry Rhubarb Pie
(Photo: Disneyland Media)

So Warm Up The Engines and Get in Gear to enjoy a Strawberry Rhubarb Pie right at home…Remember…the uglier the better…make Flo proud!

UGLY CRUST:

2 1/2 cups flour

1 cup shortening (or butter)

1/2 tsp sea salt

6-8 Tbsp Icy Cold Water

UGLY Strawberry Rhubarb Filling:

4 1/2 cups Thinly sliced Rhubarb (Be sure to peel off stringy skins and trim the ends)

2 1/2 cups hulled and sliced strawberries

1/2 cup granulated sugar

2 Tbsp. Quick Cooking Tapioca

2 Tsp. grated orange zest

In a Medium-sized bowl, combine All filling ingredients and mix well.  Set aside.

Combine flour and salt in large bowl; cut in butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. 

Divide dough in half; shape each half into ball. Flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.

For 1-crust pie, roll out 1 ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Flatten to the best of your ability and THROW it a greased 9" pie plate.  Just make sure it completely covers the plate…then press the dough down around the edges of the plate.  REmember..the goal here is UGLY!

NOW, Add the Pie filling one scoop at a time!

For 2-crust pie (which I always make), roll out remaining ball of dough on lightly floured surface and place over the top…you can get creative here, by cutting out lattice strips, or leaving the entire crust in tact.  just be sure to add a couple of slits for the steam to billow!

My version!  Topped with homemade Whipped Cream.

Bake at 375 degrees for 35-45 minutes or until the crust is golden brown and the filling is bubbly!  Now…yell Ka-CHOW and dig in!