Today we are celebrating Father's day a little early. In honor of the day, I am making one of Pete's favorite desserts, Strawberry Rhubarb Pie. The recipe grew out of suggestion to saute the rhubarb from a friend of mine and my strawberry rhubarb jam recipe.
I use the perfect pie crust recipe for all my crusts. I have the pie crust recipe memorized, I've made it so often.
Strawberry Rhubarb Pie
2 cups Strawberries, cleaned, hulled and sliced
2 cups rhubarb, diced
2 Tablespoons butter
4 Tablespoons corn starch
1 1/2 cup sugar
1/2 teaspoon ground cinnamon
My pie plate is 7 inches across. For a 9 inch pie, add more strawberries and rhubarb. I also like to taste more of the fruit. You may want to add in 1/2 cup more of sugar if the strawberries are too tart for you.
Make a 2 pie crust following the perfect pie crust recipe or your favorite pie crust recipe.
Melt the 4 Tablespoons butter over low heat in a large saute pan and add the diced rhubarb. Gently saute to soften and release some liquid. Spoon into a bowl, leaving as much liquid behind as possible and set aside. Let cool.
Roll out your bottom crust and line the pie plate and set aside.
Add the strawberries to the cooled rhubarb. In a small bowl, mix the sugar, cornstarch and cinnamon. Add the sugar mixture to the strawberry rhubarb mixture and gently fold in. Pour filling into prepared crust.
Roll out top crust and place on top of the pie. Crimp edges and slice top to allow steam to escape.
Place on top of a baking sheet or plan to scrub your oven. Bake in a 375 degree F oven for 25 minutes. Lower temperature to 325 degrees F and bake for an additional 30-45 minutes, or until crust is browned to your liking. Wrap the edges in foil for the last 20 minutes of baking to keep the edges from getting too dark.