Sunday, May 9, 2010

Strawberry Rhubarb Pie is Bustin' Out All Over

Hooray, here comes spring! Buds are bustin' out of bushes, the sheep aren't sleepin' any more, and my Maw is gettin' kittenish with Pap. If you know what I'm referencing, watch this. (Actually, watch it even if you don't know what I'm referencing, because it's wonderful.) When it's pretty here in Cambridge, it's gorgeous. Unfortunately, most of the time the weather is the same as it was in January. But we had one week of really stunning weather. And you know what that means - picnic time! And what could be more appropriate for a summer-anticipating picnic than pie? And what could be more appropriate for a summer-anticipating pie than strawberry rhubarb?

This is a wonderful, very simple recipe for strawberry rhubarb pie. Unfortunately, I misread it and only put in 3 teaspoons of cornstarch instead of 3 tablespoons, so my pie was more like delicious strawberry rhubarb mess. The other change I made was only stringing half the rhubarb. There's really no need, unless the presence of strings offends you somehow, but I definitely think maintaining the color of the rhubarb is worth a few strings here and there. Then you can have a pie that's as pretty as it is tasty at your next picnic!

Strawberry Rhubarb Pie
(from How to Cook Everything by Mark Bittman, by way of Rebecca):
5 cups of strawberries and rhubarb
1 cup sugar
3 Tablespoons cornstarch
pinch of salt
1/4 teaspoon cinnamon
Pinch allspice or nutmeg
2 pie crusts
2 tablespoons butter

String the rhubarb and cut into 1 inch pieces. Toss fruit with sugar, salt, cornstarch and spices. Put the mixture into one of the pie crusts and dot with butter. Put the top crust on.

Refrigerate the pie while you preheat the over to 425. Brush top of pie lightly with milk and sprinkle with sugar. Cut vent holes to allow steam to escape. Bake for 10 minutes.

Reduce heat to 350 and bake another 40-50 minutes or until golden brown. Do not underbake.

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