Thursday, February 9, 2012

The Foodie Files

Yesterday was a long day.  And what do we do when we have long days?  We season, saute and bake until we drop...or until we regroup, whichever comes first.  Since my brother helped me out big time yesterday (as he so often does) I went ahead and made one of his favorite desserts in lieu of deep breathing exercises...tangy and sweet strawberry rhubarb pie.  It was my first time working with rhubarb and only my second attempt at pie (the first one's right here), but thankfully everything came together and tasted delicious.  As you can imagine, a tasty pie is good for the belly and the soul, so needless to say it had me feeling better fast...oh, the wonders of the kitchen.


5 large stalks of rhubarb
3 cups strawberries, sliced thin
1 1/2 cups sugar
4 TBS all purpose flour
1 tsp vanilla extract
2 TBS butter
2 sheets of pie dough

For top of crust:
1 egg, beaten
1 TBS sugar

Preheat oven to 425 degrees.  Cut stalks of rhubarb into one inch should have about 3 cups when you're done.

Mix strawberries, rhubarb, sugar, flour and vanilla in a large bowl.

Cover the bottom of a pie pan with crust and pour in filling.  Top with butter.

Cover your filling with the top layer of dough and secure it by firmly pressing down along the edges.  Lightly wash with egg and sprinkle with sugar.  

Use a sharp knife to cut vents in the top of the crust and bake for 10 minutes.  Reduce temperature to 350 and bake for an additional hour.

I topped mine with freshly whipped cream because it's almost unfair to the pie to do anything else.  Can't wait to snack on the leftovers today!


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