My mother used to make this pie for us in the summer when I was a child. Rhubarb grows very well in New Hampshire, so there was always a lot of it. There really isn’t much you can do with rhubarb except add lots of sugar and bake it in a dessert. It is very tough, and sour. Believe me, I once ate a piece raw…Yuck! Anyway, this pie is so darn good I used to eat it for breakfast! Now every summer, I make one myself. It is truly my favorite pie! It is not too sweet, and the rhubarb makes it a little sour. The perfect combination! I ate some for breakfast this morning, but don’t tell anyone:)
Start by washing, hulling & chopping rhubarb & strawberries into 1 inch cubes. I used about 3 stalks of fresh rhubarb and two quarts of fresh strawberries. (You can also use frozen fruit if you can’t find fresh rhubarb) I use the empty pie shell to gauge how much I need.
I like a nice big pie, so I fill it right up to the brim!
1 store bought 9 inch double pie crust
2 cups strawberries
2 cups chopped rhubarb
1 cup white sugar
2T cornstarch or 2T quick cooking tapioca
1T lemon juice
4 T butter
1/8 cup milk
Once you have your fruit cut, place it into a large mixing bowl. This pie tends to get very soupy, so some people add cornstarch or quick cooking tapioca. I used cornstarch. Toss all ingredients together and let sit for just about 10 minutes. Line pie dish with one 9 inch pie shell. Place fruit in empty shell and put 4-5 T. of butter on top of the fruit. No need to mix the butter in, it will melt while baking. Cover fruit with remaining shell. Use a fork to make the edges pretty. In order to get a nice brown crust, I use an egg wash. Beat one egg and 1/8 cup of milk and brush over the entire top of the pie. Cut slits in the pie crust to vent or do a pretty lattice. Bake in a preheated oven at 450 degrees for 40-45 minutes. Be sure to check on your pie as it may bubble over or become too brown. You can put pieces of aluminum foil around the edge to protect the edges if necessary. Let pie cool completely before cutting so it can set up.
Isn’t it purty!
Serve with a nice big scoop of french vanilla ice cream!
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