What better way to arrive home from a conference than to an enormously pregnant wife and a Strawberry Rhubarb Pie? I usually hold off on making this until husband's birthday, but it's only a couple weeks away, so I thought I'd kick off the celebration early. Whole Foods had a tempting display of local rhubarb, so I went for it. Though the organic strawberries are from California. Shame on me.
Strawberry Rhubarb Homecoming Pie (filling for 9" pie)
1.5 lbs. rhubarb, trimmed and cut into 1/2" thick slices
16 oz. strawberries, hulled and halved or quartered depending on size
1/2 c. brown sugar, lightly packed
1/2 c. white sugar
5 T. flour
1 t. ground cinnamon (I used Penzey's)
1/4 t. salt
Mix all of the above ingredients together in a large bowl. Line your 9" pie dish with the bottom crust. Pour and heap filling mix into crust. Set upper crust on top. Trim edges and seal (I use a fork to crimp the edges). Cut a vent into the top crust. Bake at 400 F for 20 min, then reduce oven temperature to 350 F and bake for an additional 35-40 min. When magenta goo erupts from the crust vent (or other cracks in the crust), the pie is generally done. Serve warm.
Current Pie Tally: 15 (9 in 2009; 6 so far for 2010)
1 comment:
Very inspiring. I will totally be making one of these--this weekend, I hope.
May I also suggest tapioca starch as another substitute for cornstarch. It doesn't have the nutritional value of arrowroot, but I find it's easier to work with.
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