Strawberry-Rhubarb Pie

My dad stopped by the other night with stalks and stalks of fresh rhubarb from his garden.  Yay, this is my lucky day, I love rhubarb.  See exhibits below.

Exhibit A:  Rhubarb Oatmeal Crumb Bars

Exhibit B: Orange-Rhubarb Yogurt Loaf

However, my favourite way to enjoy it is sandwiched between two flaky, buttery pieces of crust.  Pie!!

Strawberry-Rhubarb is tied as one of my top 3 pies, making sharing somewhat difficult.  Mmmm, both tart and sweet, anyway you slice it, delicious.  Also, it doesn't hurt that I've got the secret family pie dough recipe tucked away in my back pocket.

So as a big 'Thank You' for the rhubarb care package, I returned the favour by sharing a couple slices of my homemade pie w/ Mom & Dad.  Here's hoping they'll keep the fresh produce coming my way...



Strawberry-Rhubarb Pie

2 disks of pie dough (homemade or store bought)
3 1/2 cups rhubarb, cut into 1-inch pieces
2 cups strawberries, quartered
1/2 Tbsp orange zest
1 cup sugar
4 Tbsp instant (minit) tapioca
2 Tbsp butter, cut into small pieces

milk & sugar for glaze

Preheat oven to 425F.
In large bowl toss rhubarb, strawberries, sugar, tapioca and zest, until evenly coated.
Place bottom crust in 9-inch pie plate.
Add berries mixture.
Top with butter.
Roll over with 2nd pie crust, or create a lattice top.  Crimp edges.  Brush with milk-sugar mixture and vent if not using lattice effect.
Bake for 15 minutes on lower rack of oven.  Lower heat to 350F and continue to bake for 55-60 minutes.
When edges begin to brown, cover with tinfoil.
Remove from oven and let cool.  (juices will thicken the longer it sits)

Serve w/ ice cream if desired.

Note:  If using the lattice top method.  Place pie plate on baking sheet to catch juices that may spill over.


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