Strawberry Rhubarb Pie

What’s more summery than a fresh homemade strawberry rhubarb pie?!? Especially when the rhubarb is right from a friends garden!

This pie always brings me back to my childhood when I used to visit family in the country where they had rhubarb growing wildly on their property and going strawberry picking as a young kid. One for the basket, one for my mouth, one for the basket…

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I really do try and use local ingredients as much as I can when fruits and vegetables are in season. They taste so wonderful and are so much better for you as they are picked at their prime picking time as opposed to been picked early and ripening during transport.

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I used the exact same pie crust recipe that I did for the cherry pie and it came out beautifully. Easy to roll and manipulate.

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To create a lattice is somewhat easy. I followed these instructions. I prefer lattice for this particular pie as I find a full pie cover doesn’t allow enough steam to escape and has made the pies soggy.

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Try and wait for the pie to cool completely or for the next day to cut into it. This will allow for some of the juices to thicken up and not be as runny.

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Strawberry Rhubarb Pie

Ingredients:

Pie pastry for 2 pie crusts

4 cups rhubarb, cut into pieces

2 cups strawberries, washed, hulled and sliced

1/2 brown sugar

1/2 sugar

3 tbsp corn starch

1/2 tsp cinnamon

1/4 tsp nutmeg

zest of a lemon & juice from half

Directions:

Preheat oven to 400 degrees F.

In a large bowl, combine all ingredients.

Turn into a 9″ pie plate lined with a crust.

Then top with lattice strips to help extra moisture from the fruit escape.

Foil edges so they don’t burn and place in the oven for 50 minutes. Once baked, take off foil edge and place back in the oven for another 10 minutes to brown the edges.

Let cool completely before cutting. Best results is to let it rest over night.

Serve with your favorite ice cream!

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{Recipe adapted from “For the Love of Baking” – Lillian Kaplun}

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3 thoughts on “Strawberry Rhubarb Pie

  1. Pingback: Mustard Braised Pork Belly | Bake and Be Merry

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