I usually like to end the week with a sweet post, but given that I was post call last Friday, this post never made it to the Internet. Also, since we’re having round two of Midwest blizzard 2011, I thought a dessert post with fruit was in order to remind us that spring really will be here soon despite what the weather says (the groundhog said spring is coming, and he can’t possibly be mistaken right?).
My husband doesn’t like many desserts…in fact, he likes exactly two desserts: ice cream, and strawberry rhubarb pie. Every year, for his birthday, he asks for strawberry rhubarb pie. Easy request right? Not so much given that we live in the very cold and often snowy North where rhubarb doesn’t exist between November and March. A couple of years ago, my mother-in-law began giving me bags of rhubarb from her garden to freeze in the summer to make her son pie for his birthday, hence this strawberry-rhubarb pie post in February.
This is my tried and true recipe for strawberry rhubarb pie. I have been using it for quite a while and it makes a delicious pie that is not too sweet or too tart. Best of all? It gets the husband seal of approval.
Strawberry Rhubarb Pie
1 deep-dish 9 inch prepared pie crust (1/2 recipe of this basic pie dough)
4 cups (about 1 1/4 pounds) rhubarb, ends trimmed, cut crosswise into 1/2 inch piece
2 cups strawberries, quartered
1 cup sugar
2 tablespoons cornstarch
1/8 tsp salt
3/4 cup all-purpose flour
1/3 cup packed brown sugar
3 tablespoons granulated sugar
1 teaspoon cinnamon
1/8 teaspoon of salt
6 tablespoons cold unsalted butter, cut into small pieces
For the crumble topping – in a medium bowl, mix the flour, brown sugar, granulated sugar, cinnamon, and salt. Work in the butter with your hands, until large moist clumps form. Cover and chill until ready to use.
Preheat oven to 400 degrees with rack in lowest level. In a large bowl, toss rhubarb and strawberries with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.
Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, cover with foil.) Cool completely before serving.