Strawberry Rhubarb Pie

Strawberry Rhubarb Pie

 

 

This is probably my husband's favorite pie.  Use fresh rhubarb (in Massachusetts, this is only available from about May through October).   Allow for 30 minutes of prep time because the filling has to cool down before you put it in the pastry or it might melt the pastry dough.  (If this should happen, you have to start over so always have a backup refrigerated crust in your fridge.  Good news is the filling can simply be poured back into the bowl while you pick the melted crust out of it.)

 

6 stalks of rhubarb



2 cups of frozen strawberries

1 cup of sugar (I like to use bar sugar or turbinado which is a finer sugar)

1 tbl. of lemon juice (just take a fresh lemon and squeeze the juice out of it)

Grated lemon zest (obviously, do this before you cut and squeeze the lemon)

1 tsp. of white vinegar

Freshly grated nutmeg (please don't used dried nutmeg for this recipe)

 

Cut the stalks of rhubarb into cubes.  Put all the ingredients in a large glass bowl and nuke in a microwave for about 7 minutes.  Allow this mixture to cool down.  Mix with a fork.  Set aside.

 

Preheat oven to 400F. 

 

Prepare the pie crust or use a refrigerated piece of pie crust dough.  Put one rolled out crust in a pie plate.  Cover with the strawberry mixture.  Roll out the other piece of dough and cut into strips.  Make a simple lattice crust by twisting the strips and spacing out as shown above.  Bake for about 30 minutes.  Allow the pie to rest before refrigerating it.