National Pie Day!

Since today is National Pie Day, I decided to make my honey's favorite pie. It's the perfect blend of sweet and tart. What could it be? That's right: Strawberry-Rhubarb.

You might ask me: Tarin, where did you get rhubarb in the middle of winter? 

I would then answer: Why I canned it of course. 

If you're lucky to have access to rhubarb or can find some in your frozen food aisle than go for it!

Start out by making a double batch of pie crust (if you don't have your own favorite recipe then click on the link to see mine. It's the same one I used on my mini chicken pot pies). Roll out half and pre-bake it at 350 for 10 minutes.

Next pull out some lovely strawberries and your rhubarb.

If you're making this with fresh rhubarb, peel it and chop it into 1/2 inch chunks. Throw them all into a bowl together.

Next mix in a dash of cinnamon, cornstarch, and white and brown sugars. Finally squirt in some lemon juice to add some acidity.

Mix all that together (with your hands is the yummiest way ;)) and pour it into your pre-baked pie crust.

Roll out your top crust and place it over the top and tuck it in. Make sure to slit the top for steam. 

Next do an egg wash and as my mom says the most important part dust the top with sugar!

Bake at 400 for 20 minutes and then lower the temp to 350 for the remanding 30-40 minutes. I recommend placing a baking sheet on the rack below the pie in case the juices boil over. Pull the pie out and let it sit for several hours. DO NOT skip this waiting. If not your pie will not set.

Cut it up and serve with some vanilla ice cream! 

Happy Pie Day everyone!

Doug's Favorite Pie EVER recipe

Ingredients:

3 cups strawberries

3 cups rhubarb

3/4 cup of white sugar

1/2 cup of brown sugar

1 tsp cinnamon

1-2 tsp lemon juice (taste your rhubarb, this can change depending on how tart it is)

2 tbsp cornstarch or quick cooking tapioca

Double batch of Pie Crust

Directions:

1) Make your pie crust and pre-bake the bottom crust for 10 minutes at 350.

2) Quarter up 3 cups of strawberries (about 2 lbs).

3) Chop up your peeled rhubarb into 1/2 inch chunks.

4) Combine your fruit in a large bowl.

5) Add white and brown sugars, cinnamon, cornstarch, and lemon juice. Mix until evenly coated.

6) Pour fruit into pre-baked pie crust and cook at 400 for 20 minutes. Then turn down to 350 and cook for another 30-40 minutes.

7) Pull out the pie and let it cool for several hours before serving. DID I MENTION--DON'T SKIP THIS STEP!