First of all – happy Friday, y’all! Second – I promise promise that posts with photos that don’t come from cell phones are coming soon. I just had some good stuff to share and figured you wouldn’t mind poor image quality for just a few more posts. Right? Right.
So, the tale of the strawberry rhubarb pie starts with a glorious, colorful, heaping pile of rhubarb at the Buford Highway Farmers Market. It was calling my name and had to come home with me to fulfill it’s pie destiny.
Once home, I mixed it with sweet strawberries and enveloped it with buttery pie dough. It came out of the oven smelling like actual Heaven, and the only picture I took was this one with my phone:
This tale takes a turn for the worse when I realized we had dinner/evening plans every night this week – thus rendering the consumption of the whole pie impossible. (Note: this is probably a good thing. For my thighs.)
Things started to look up when Jeff offered to take the pie to his coworkers – hooray! – someone will be able to enjoy this delicious pie and the effort won’t have been for naught. (Is that a double negative? Does it even make sense? I don’t know.)
The pie took its trip to work with Jeff today and it was a huge success. Hilarity ensued (I’m talking to you, mysterious @HalloweenHotSce), “somebody called somebody about the pie”, and my life has forever been made. A first-hand account from Jeff (completed with photos) and a recipe for said pie below!
Come back to this 2 hours later…
While I am checking it, get 2 comments:
- “Hell Yea”
- “Kiss the Chef for me”
Up close sign comment someone took the time to type out and print!
Then, I get this IM 10 minutes ago…
So now, without further ado, the recipe for the strawberry rhubarb pie!
Strawberry Rhubarb Pie
1 recipe for double pie crust (I LOVE this one)
3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, cut in 1/2″ slices
3 1/2 cups (about 1 pound) strawberries, sliced
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon lemon or lime juice
a pinch of salt
1/4 cup quick-cooking tapioca
Preheat your oven to 400 degrees. Roll out half of pie dough into a 12-inch circle and transfer to a 9-inch pie dish. (You can always use this little trick to make things easier.)
Stir together all ingredients (except egg wash) in a large bowl. Place the mixture into your rolled-out bottom crust. Next, roll out your top crust and cut a decorative shape, if desired. This is your chance for creativity – don’t mess it up. Just kidding, but you do have to make some sort of cut so that the pie can vent. Transfer your masterpiece to the pie, then do your best to trim the excess and pinch the sides together. (Clearly I skipped class the day we learned this skill.)
Transfer the pie to a baking sheet so there aren’t any nasty spills in your oven, then whisk the egg yolk with the water and gently brush the mixture over dough. Bake for 20 minutes, then reduce oven to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden brown and you can see the beautiful juices bubbling away.
Remove the pie from the oven and let it cool. This will take at least an hour or two, but by then the filling will be nice and thick.
Hope you enjoyed this never-ending post!
Love you long time!