Since our first pie was the envy of all other pies, Robin and I decided to give it another go. She was able to set aside her hatred of strawberry-rhubarb pie (a warranted distaste for it based on having had one bite 6 years ago), so that we could make my favorite pie this time. For my birthday one year, Robin got me one of these amazing pies from House of Pies, which I then ate entirely by myself because college was a wonderful time of high metabolisms. This time, I was determined to ignore my gluttonous tendencies and share it with others (a true test of everything they taught us in Kindergarten).
Adapted From Food Network
Servings: 1 pie
Time: 150 minutes
|Shockingly, Robin thought sugar coated fruit tasted sweet.|
3 cups strawberries, de-stemmed and halved
2 1/2 cups rhubarb, chopped
1 1/2 cups sugar
2 tbsp minute tapioca
1 tbsp all-purpose flour
1/2 tsp lemon zest
1/2 tsp lemon juice
1/2 tsp ground cinnamon
1 tsp vanilla extract
3 tbsp butter, cubed small
1 egg white beaten with 1 tsp water
Vanilla ice cream
|Our crust. The top reminds me of Boo from Super Mario World.|
|This assembles much easier than the lattice.|
- Make the crust dough according to the recipe from the link provided. Helpful hint: roll out the dough between two sheets of parchment paper for the best results.
- Preheat the oven to 425.
- Combine the strawberries, rhubarb, sugar, tapioca, flour, cinnamon, lemon and vanilla together in a large bowl. Mix well to evenly coat.
- Lay one piece of dough over the pie plate. Add in the filling and dot with butter. Then cover with a second sheet of dough. Make sure you cut holes into the top for ventilation.
- Brush the crust with your egg wash and sprinkle on the sugar.
- Collar the ends with aluminum foil to help prevent them from burning then bake for 15 minutes.
- Lower the temperature to 375 and bake for another 40-50 minutes until the filling starts to bubble.
- Remove from the oven to cool then serve with a healthy scoop of vanilla ice cream.
|We really need to get proper pie cutting utensils.|
Warm strawberry-rhubarb pie cut with some melty vanilla ice cream is a true thing of beauty. That first bite into the gooey deliciousness made all my worries disappear. This pie was absolutely incredible, but could use a few minor improvements. The filling came out a little liquidy (which has since been remedied with a day in the fridge) and had a tiny bit too much lemon. Also, it wasn't quite tart enough, so I would try for a more even ratio of strawberry to rhubarb next time. One interesting thing I found is that the pie actually seems to have gotten better the second day, probably since the flavors have had some more time to come together.
|What a happy looking pie. I almost feel bad eating it. Almost.|
Additionally, the crust came out even better than last time, and the parchment paper rolling made it a lot easier to make. In the overall pie war, however, I think the cherry pie (for once) actually wins out as far as flavor goes, but the strawberry-rhubarb is a close second (and would definitely win with the previously mentioned fixes).
|I'd say we're just a few pies and a detective agency away from being able to open our own quirky pie diner.|
Editor's Note: Immediately after posting this, I ate a piece of pie, and it was delightful.