Thursday, April 12, 2012

Strawberry Rhubarb Pie

I made this pie special for Andrew last night because we kind of bickered over the rhubarb plant at his old house.

I didn't want it...he did. His logic was I had given him that plant 3 years ago (after saying something mean) and he had taken it with him wherever he lived.

*It was our love fern*

My logic was "rhubarb can always be our love fern it doesn't matter if it's THAT plant."

So we transplanted it in the backyard, again, and it was all wilty and didn't look so good. I snipped the few stalks that were somewhat turgid and preceded to find a recipe for it.

Strawberry Rhubarb pie via Smitten Kitchen

For crust

2 1/2 cups flour
1 tablespoon sugar
1 teaspoon salt
2 sticks (8 ounces, 16 tablespoons or 1 cup) unsalted butter, very cold

If you don't know how to make pie crust, find directions here

For filling

3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, in 1/2-inch thick slices
3 1/2 cups (about 1 pound) strawberries, hulled and sliced if big, halved if tiny
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Whipped Cream-

Vanilla- we made ours using a bottle of rum and some vanilla beans 8 months ago... SO GOOD

Preheat oven to 400 degrees. On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate. (I like to roll mine gently into  to transfer it more easily, then unroll it in the pie plate.)
Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca in a large bowl. Mound filling inside bottom pie crust and dot with bits of unsalted butter. Roll second half of pie dough into an 11-inch circle and cut decorative slits in it. Transfer it to center over the pie filling. Trim top and bottom pie dough so that their overhang beyond the pie plate lip is only 1/2-inch. Tuck rim of dough underneath itself and crimp it decoratively.
Transfer pie to a baking sheet and brush egg yolk mixture over dough. Bake for 20 minutes then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly.
Transfer pie to wire rack to cool. When full cool (several hours later) the juices gel.

*Disclaimer* I made this last night and there is only one piece left.

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