Let them eat pie!

Himself has a big heart and a weak spot for people needing help.
For a year now a young lady comes by on Sunday night twice a month selling fruit, Mango and oranges in the winter and strawberries in the spring and summer.
Not being able to say “no thank you” he buys a flat from her every time. I take some to work, Himself cuts up the remainder and in the freezer I now have 8 cups of frozen strawberries.
Two weeks ago I signed up for organic fruit and vegetable delivery from a nearby farm.
In the box that came today was some lovely produce.

See that pretty red stuff on the right? It’s rhubarb, I don’t like rhubarb. My mom used to make this dessert with it and I can still taste it in my memory.
Himself was pretty happy with it and requested a pie.
So after a search on the web I found this recipe.
It solves my strawberry abundance as well as take care of the Rhubarb and I know it will make for a happy Himself.

Strawberry-Rhubarb pie.

1 cup regular sugar
1/2 cup brown sugar
3 tbsp. flour
1/4 tsp. ground cinnamon
3 cups rhubarb, cut into 1/2″ pieces
2 to 3 cups sliced fresh strawberries
1 egg slightly beaten
1 tbsp. butter
2 pie crusts

In large mixing bowl, place clean sliced strawberries and rhubarb.
Sprinkle on the top of the fruits; both white and brown sugars, flour, and ground cinnamon.
Gently toss to coat all of the fruit.
Let stand for about 15 minutes.
Meanwhile, prepare and roll out one of the pie crusts in to a deep dish 9″ pie pan (glass preferred). Push down to fit the pan nicely, take a fork and poke a few spots on the bottom.

Stir the fruit gently again but this time add the slightly beaten egg (saving a few drops for the top of the crust).
Place mixture into prepared unbaked crust.
Once you level it to your liking add a tablespoon of butter to the top of the fruit (I add four thin slices), place the other prepared crust to the top of the fruit.

Take both the bottom and the top crusts and pinch or roll them together then flute to make it pretty.

Take the reserved egg and pour this on top of the crust and spread it all over; you do not need much because all you want this for is to sprinkle regular sugar on top of the crust. Sprinkle the sugar over the egg.

Cut slits on the top crust which allows steam to escape.

Bake at 350°F for approximately 1 hour.



1 Comment (+add yours?)

  1. Emi
    May 22, 2012 @ 18:24:17

    I got rhubarb in my box too. I ended up doing strawberry rhubarb tarts!


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