When it comes to dessert, there’s nothing I love more than a good pie. As a kid, my grandmother would make a chocolate cream pie that I would eat as slowly as possible, willing it to last forever. My dad shares my love for pie in a big way, and it’s been fun to drop him off slices over the last few years as I’ve tried different recipes.
Anyway, you get the point - we love pie around here. And so, I’m declaring it the summer of pie! I’m baking one pie per week, all summer long. That’s the goal anyway ;) Of course, it’s the best time for berry pies, but I’m hoping to try out a bunch of new recipes, and perfect the ones I’ve tried and not quite gotten right. And I don’t hear anyone complaining about being the taste testers.
First up: strawberry rhubarb. One of my favorites, but my first attempt at one last year didn’t go according to plan. This time, I went with a recipe from the Red Truck Bakery Cookbook (I definitely judged this cookbook by it’s cover - so cute!), and it turned out much better! This was slightly adapted, mostly because I didn’t have (or have enough of) some of the ingredients in the original recipe, which are:
For the filling
3-4 stalks of fresh rhubarb (2 1/2 cups), sliced into 1/4 inch pieces
4 cups of fresh strawberries, hulled and halved
1 1/4 cups sugar
1/2 cup cornstarch
1/4 tsp ground cinnamon
1/8 tsp ground nutmeg
1/8 tsp ground ginger
1 tsp lemon zest
2 tsp fresh lemon juice
For the crust
…I always use this pie crust recipe from the Pioneer Woman
Prepare the crust.
Prep the rhubarb and strawberries and combine in a medium-large bowl.
In a separate bowl, mix together the rest of the filling ingredients above. Add the mixture to the rhubarb and strawberries, mix, and let it sit while you roll the crust.
Roll one disc of dough and place in a pie dish.
Pour the strawberry rhubarb mixture into the crust. Over top of the mixture, scatter up to 2 tablespoons of butter, cut into cubes.
Roll second disc of dough and place overtop the strawberry rhubarb mixture. Trim the dough and crimp the edges.
Brush the top with egg wash (1 egg white + 1tbsp water), and sprinkle with sugar.
Bake at 375 for 90 minutes.
My notes + adaptations:
I always bake my fruit pies for 15 minutes at 425, followed by 45-50 minutes at 375 (or until the filling is bubbling). Oh! And I always use a crust shield like this after the first 15 minutes so the crust doesn’t burn.
My 4 stalks of fresh rhubarb only amounted to 1 1/3 cups. I’d definitely be sure I had the 2 1/2 cups next time since I couldn’t taste enough rhubarb in the pie.
I’d cut the rhubarb into 1/2 inch or even 1 inch pieces next time. Personal preference, but I just like the larger bites of rhubarb and think it might help to give it a little more pop.
I didn’t have a lemon, so I skipped the lemon zest and lemon juice - I’d definitely add it next time for a little more zing (…that’s a thing, right?).
Another of my cookbooks (this one) mentions that you can chop and freeze your rhubarb the day before to help release excess moisture, and then thaw it in a strainer before you add it to the pie. Adding to the list for next time!
That same cookbook also adds brown sugar, allspice, cardamom, cloves, and cocktail bitters to some of their rhubarb pies. May have to try mixing some of these into a future pie.
I think that’s it! Overall, the pie was really good, it just needed a little something I couldn’t quite put my finger on - but more rhubarb and lemon juice / zest might just do it! Any other tips?! Can’t wait to try this one again.