In spirit with yesterday’s 95 degree weather, I had a serious hankering for strawberry-rhubarb pie.
Granted, we waited until later in the evening when the temperature dropped to about 80. At least the humidity dropped enough, so the kitchen wasn’t a true Dante’s Inferno. With fresh strawberries and rhubarb from the market, we went straight to work.
This treat went excellent with some vanilla bean ice creme….and it went well again for breakfast!
Food for the belly, food for the soul!
Here’s the recipe courtesy of smittenkitchen.com:
1 recipe All Butter, Really Flaky Pie Dough or double-crust pie dough of your choice
3 1/2 cups (about 1 1/2 pounds, untrimmed) rhubarb, in 1/2-inch thick slices [local/organic]
3 1/2 cups (about 1 pound) strawberries, hulled and sliced if big, halved if tiny [local/organic]
1/2 cup granulated sugar [raw and/or unprocessed]
1/4 cup light brown sugar [make your own]
1 tablespoon lemon juice [fresh]
1/4 teaspoon salt [sea salt or Pink Himalayan]
1/4 cup quick-cooking tapioca [6.5 TBS flour, or same amt arrow root, kudzu powder, lotus root powder, sago starch, sahlab and sweet rice flour]
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze) [organic cage-free/free-range duck, chicken, etc.]
Preheat oven to 400 degrees. On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate. (I like to fold my gently into quarters, to transfer it more easily, then unfold it in the pie plate.)
Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca in a large bowl. Mound filling inside bottom pie crust and dot with bits of unsalted butter. Roll second half of pie dough into an 11-inch circle and cut decorative slits in it. Transfer it to center over the pie filling. Trim top and bottom pie dough so that their overhang beyond the pie plate lip is only 1/2-inch. Tuck rim of dough underneath itself and crimp it decoratively.
Transfer pie to a baking sheet and brush egg yolk mixture over dough. Bake for 20 minutes then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly.
Transfer pie to wire rack to cool. When full cool (several hours later) the juices gel.
…BUT… we couldn’t wait that long, so we dug in after just about an hour. Dolloped on some vanilla bean ice creme, and eureka! An explosion of flavor hit out mouths, and put smiles on our faces. A very good recipe that is truly fool-proof!
I highly recommend it. Especially with in-season fresh fruits, and cage-free eggs. I’d even take it a step farther and use a duck-egg from the local co-op. Be creative with the recipe. Change the flavor with as many organic and unprocessed ingredients as possible. Not only will your taste buds be happy, but your conscience will be free, and you will truly be able to enjoy a masterpiece of your own making!