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Rhubarb Strawberry Pie 

Rhubarb is a veggie that looks like celery with a sunburn.  It is wonderfully tart.  So please, do not drown rhubarb with so much sugar and sweet fruit that you concoct something your guests describe with a shrug (when you're away from the table) as "Oh, it's strawberries and ah, something else."  Two years ago, in Spring, I made a Rhubarb Strawberry Crisp.  Yesterday, I had a roll of pie crust in the freezer, so I decided to make a pie with a crisp top.  The weight ratio of 3:2, rhubarb to strawberries, is about right.  So here we have a rhubarb pie with strawberries: 
  
  
  
  
  
  
Rhubarb Strawberry Pie 
See abbreviations, if needed. 

For the pie dough: 
1.  Make your own or thaw out a frozen one.  
2.  Roll it out (always from the center) to about a size 4 inches greater than the deep dish pie pan.  
3.  Place crust in the buttered pie pan  
4.  Hold in the fridge 

For the topping: 
1.  Place 1/2 cup of AP flour, 3/4 cup of sugar and a pinch of salt in a food processor bowl and  
     spin to mix (or whisk all in a SSB).  
2.  Add 6 tablespoons of butter (ambient and cubed) and spin again.  
3.  Add 1.5 cups of Quaker Oats and spin them in briefly.  
4.  Set aside 

For the pie: 
1.5 lbs   rhubarb, ends trimmed, stalk sliced on a bias 1/2" 
1 lb        fresh strawberries, halved or quartered to bit size 
3/4C       sugar 
2T          cornstarch 
1T          lemon juice 
zest        grated zest of one small orange 
1/4t        vanilla extract 
pinch      salt 

1.  Preheat oven to 400F 
2.  Place sliced rhubarb and strawberries in a large SSB 
3.  Dry mix sugar, cornstarch and salt 
4.  Add lemon juice and orange zest to the SSB and fold in 
5.  Add sugar mix to SSB and fold in thoroughly 
6.  Remove deep dish pie pan, with crust, from the fridge 
7.  Empty the SSB into the pie pan with a slotted spoon (reserve the juice) 
8.  Shake, poke around and tap gently to fill gaps in the pie pan 
9.  Add some of the juice if the mixture, in the pie pan, appears too dry (not likely) 
10.  Crumble the topping over the pie and fold over the pie crust (see photo) 
11.  Bake on a cookie sheet for 25 minutes at 400F 
12.  Reduce temperature to 350F and bake for about 35 minutes more until crust is  
       golden brown and pie juices are bubbling. 
13.  Let cool on rack 
14.  Serve with ice cream and espresso coffee 
 
 


 

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