When my son comes home he indulges happily on my wholesome and healthy baking. Whether it is banana nut bread, pumpkin chocolate chip muffins or, any of the number of sweets I make for his endless appetite, I know he appreciates every mouthful, especially when he tells me he usually unwraps his desserts.
Today though when I picked him up at the train, I could not wait until we got home and he saw what was waiting for him on the kitchen table. I had made an old-fashioned strawberry-rhubarb pie. This was the earliest season ever that my strawberries and rhubarb ripened.
It is a recipe that was my moms and she was a great pie maker. I am not, that is until today. I have come a long way over the years and I must say I may have finally reached my mom’s approval. I knew I had once my son took a taste and said, “ this is the best pie ever”. This old-fashioned strawberry-rhubarb pie dripped with flavor.
Old Fashioned Strawberry Rhubarb Pie - Bake at 425 degrees
1 qt strawberries – cleaned, stemmed, and cut
1-pound rhubarb or about ten stalks – tops cut off and discarded, slice into ½ inch slices
¾ to 1-cup sugar
1/3 cup flour
½ tsp vanilla
¼ tsp salt
Pastry for two crust pie – make it or buy it (Organic or natural please) – I do both, This one I made but I use many different recipes for crusts. Secret here is ice water.
1 TBS butter
1 TBS milk to rub on top crust
pinch of sugar to sprinkle on top crust
- Mix in a large bowl strawberries, rhubarb, sugar, flour, maple syrup or vanilla, and salt. Let mixture set for 15 minutes.
- Prepare pastry for two-crust pie. Roll out about two inches larger than bottom of pie dish on a floured surface. Line pie plate with crust. Fill with fruit mixture and dot with butter.
- Place top crust over the fruit mixture and press edges together.
- Brush top crust with milk.
- Bake pie for 40 to 50 minutes or until fruit mixture bubbles (or bubbles over like mine did) and crust is golden
- Cool and eat