Strawberry Rhubarb Pie

So for Father's Day the husband specifically requested a strawberry-rhubarb pie. Problem is I've never had one and had no idea how to make one. I started by consulting my handy Family Home Cookbook from 1963, which is my absolute go-to manual for basic traditional recipes. The final product is the combination of about 4 different variations that seemed to fit our tastes.

I don't like fruit pies. In fact I can say that I only tolerate fruit beyond apples when I'm forced. This however...this pie...it's AMAZING. I'm serious. Not just because I made it, but because it hits all the right spots. It's tangy with a sweetness that's just right combined with the buttery, slightly savory crust. The perfect summery pie I tell you. And it's pretty too, especially when served in Vintage Pyrex.

Now you don't have to make the crust but I urge you to do it anyway. At least once. I stick to a basic butter pastry two-crust recipe. The result is so gratifying and hey then you know exactly what went into it. I used a lattice for the top crust which I think works well for a more cohesive fruit pie. Otherwise you'll wind up with a cobbler type situation that I am just not fond of. But if you prefer a juicier pie then try a full crust. Behold my adaptation of Strawberry Rhubarb Pie of Destiny.

Filling:

• 3 cups sliced strawberries
• 3 cups sliced rhubarb (1/4" thick)
• 1 cup sugar
• 1/2 cup unbleached flour
• 1-2 tablespoons butter

Combine the above ingredients and let sit for half an hour. The second time I made it they sat for about an hour and I think that's the longest I would go. Don't pour out the juice that ends up in the bottom of the bowl. Dump it all into the uncooked pie shell and dot with some butter...how much is between you and your conscience. Cover the pie with your lattice or top crust and brush with whatever you prefer (egg wash, milk, etc.). Cover the edges with foil so the crust doesn't brown too quickly.

Pop it in the oven with a flourish (yes a flourish) at 375 degrees for 10 minutes then lower to 325 or 350 depending on your oven. Bake for another 25-30 minutes, taking the foil off for the last 20. Now this part is crucial, okay? When it's done turn the oven off, crack the door and let it sit in there for about 45 minutes before transferring it to a wire rack to cool. Serve it however you like. I prefer it just barely warm with some fresh vanilla whipped cream while the husband says it's best the next day out of the refrigerator. It will make your family think you really love them and impress your friends. Homemade pie just blows the socks off of any gelatinous crap you can buy in a store.




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