Strawberry Rhubarb Pie
I've been using this recipe (from Canadian Living Magazine, May 1993) for a long time. It's easy, and it's extra-good. You could put a plain top crust on this pie, but I go with the lattice every time. For the Wow factor.
IMPORTANT: You probably know this already, but don't start on the pie until you make the pastry for the pie crust.
4 cups rhubarb, chopped (pull off the real stringy pieces before you chop it)
4 cups strawberries, rinsed and sliced
1 1/3 cups granulated sugar
1/4 cup cornstarch (I add an extra Tablespoon, just for grins)
1 Tablespoon lemon juice (I add in the grated rind, too. You have the best lemon grater, right?)
1/4 teaspoon cinnamon (did you know there's a difference between real cinnamon and fake cinnamon?)
1 egg, beaten for glaze
some sugar to sprinkle on top
1. In a big bowl, combine the rhubarb, strawberries, sugar, cornstarch, lemon juice, lemon rind and cinnamon.
2. Stir it up real good.
3. That's it.
4. On a lightly floured surface, roll out one of the discs of pastry dough, and put it in your 9" pie plate (which, of course, you do not need to spray with any non-stick nonsense, since there's plenty of butter in the dough).
4. Pour the bowl of filling into your pie shell. (That's right, pour it on top of the raw dough. This is a fruit pie, and that's how you do it.)
5. Roll out the second disc of pastry dough for the top. Make a big circle, same way you did the bottom one.
6. Use a pizza wheel to cut the circle into 1" wide strips. This is for the lattice top.
7. Brush pastry rim with some of the beaten egg, then weave strips over the pie to form lattice.
8. Place pie on a baking sheet lined with foil to catch the drippings.
9. Bake at 425 degrees for 15 minutes; THEN reduce heat to 375 degrees and bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened, and the crust is deep golden brown.
10. Let stand for 20 minutes before cutting.
11. Don't forget the ice cream.