It’s been a very cool spring, and though some parts of the garden have been slow because of that, our rhubarb plants are becoming gigantic. With stalks an inch thick or more and leaves like elephant ears, we are pretty happy with them.
As soon as the plants starting really shooting up and out in April, Michael began talking rhubarb nonstop, and I promised that there would be lots of rhubarb on the menu.
For this strawberry rhubarb pie, I pulled out one of my favorite all-time pie cookbooks, Southern Pies by Nancie McDermott. I adore all of Nancie’s books, I really do, especially Southern Pies and Southern Cakes. And yes, my love of Southern sweets is in my genes, so thank you Nancie for indulging me. My guys love this pie.
Make the pie dough a day ahead and let it chill thoroughly. A lattice top is not hard to make at all, you just roll out the top crust and use a pastry wheel to cut strips about 1/2 to 3/4-inch wide. When you weave the top, you can decide how much space you want between the strips. Save any leftover dough for another pie.
STRAWBERRY RHUBARB PIE
Makes 1 (9-inch) pie.
9-inch glass pie plate
large mixing bowl
pastry for a 9-inch double crust pie
1-3/4 cups (306 g) granulated sugar
1/3 cup (40 g) unbleached all-purpose flour
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
1 pound (454 g) rhubarb, cut into 1/2-inch chunks
8 ounces (227 g) strawberries, hulled and cut into 1-inch chunks
1 teaspoon vanilla extract (or 1 tablespoon lemon juice per the original recipe)
2 tablespoons cold unsalted butter, cut into 1/4-inch chunks
1. Preheat the oven to 425° F/220° C. Line the pie pan with the bottom crust, leaving about 1-inch overhang. Keep the top crust refrigerated until ready to cut.
2. In the large mixing bowl, whisk together the sugar, flour, cinnamon, and salt. Sprinkle vanilla extract over the strawberries, and toss the rhubarb and strawberries in the sugar and flour mixture.
3. Roll out the top crust and cut into strips 1/2 to 3/-inch wide. Weave the strips, laying the ends across the overhanging bottom crust. Fold up the bottom crust over the strips and tuck them in, using a drop of water to seal as needed. Crimp the edges.
4. Place the pie on a baking sheet lined with foil. Bake on the bottom rack of the preheated oven for 15 minutes, then reduce to the temperature to 350° F/175° C. Bake until the filling is bubbly and the pastry golden brown, about 40 to 50 minutes more. Remove from the oven and cool on a wire rack for at least 15 minutes. Serve warm or at room temperature.
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[An original post from Andrea Meyers: making life delicious. All images and text copyrighted, All Rights Reserved.]
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