I posted this pie on Instagram a while back and had hoped to post the recipe here sooner but my computer has had some serious issues. I swear there was a Gremlin living inside my computer! It may have been caused by a nearby lighting strike but it kept shutting itself down and restarting ALL THE TIME. After 3 trips to the computer doctor I finally have a totally rebuilt computer. Would you believe it was a problem in the case? Something about a ground loop if you have any idea what that means. I know I don't. I could still get my personal emails and search the web on my tablet but I hate doing any kind of lengthy typing on it. Too frustrating.
So, following the old adage of "Better Late than Never" I bring you Rhubarb-Strawberry Pie!
My little rhubarb patch has been going strong since spring (probably due to all the cool, rainy days we've had) and I may be able to get a few more stalks before I need to give it a rest for the remainder of the summer so it comes back next spring in good health. A good rule of thumb is that when the stalks start getting thin you should stop picking.
I adapted this recipe from my ages-old Betty Crocker cookbook. It's the very first cookbook I owned and was given to me by my late sister ♥ I added some strawberries and decided to sprinkle the top of the pie with sliced almonds and a little Swedish Pearl Sugar before baking - a delicious combination! I love the added crunch the almonds give to the pie.
Sadly, rhubarb season and my peas may be ending but Clematis season in my garden is at its peak. Tomatoes and zucchini will be arriving soon, if it ever stops raining. Has anyone else been getting tons of rain this summer? We had almost 2" or rain last night into this morning!
Rhubarb-Strawberry Pie with Almonds
Makes one 9" pie (amounts for 8" pie in parentheses)
1-1/3 (1) cups sugar
1/3 (1/4) cup all-purpose flour
4 (3) cups diced fresh rhubarb
1 (1/2) cups diced fresh strawberries
1-1/2 (1) tablespoons butter
3 (2) tablespoons sliced almonds, for garnish
Swedish Pearl Sugar or regular baking sugar, for garnish
2 crust pastry (recipe follows) or you may use store-bought refrigerated pie crusts
Preheat oven to 425F
Place rhubarb in a large bowl. Mix sugar and flour together and add to rhubarb in bowl. Toss together with rhubarb.
Pour rhubarb mixture into a pastry-lined pie plate and dot with butter. Cover with top crust and make slits in dough. Flute crust edge with your fingers or score with a fork to seal. Sprinkle top with almonds and sugar.
Bake for 40-50 minutes until crust is nicely browned and juice begins to bubble through slits. Cover edge of pastry with strips of aluminum or use a silicone pie crust shield during the last 20 minutes to prevent burning.
Serve warm or at room temperature.
Pastry for a 9" Two Crust Pie (8" pie amounts in parentheses)
2 cups (1-1/2) cups all-purpose flour
1 teaspoon (3/4) teaspoon salt
2/3 (1/2) cups shortening (such as Crisco)
1/4 (3 tablespoons) cold water, more or less
Measure flour by dip and level method and place in large bowl. Add salt and blend. Cut in shortening with a pastry blender until the consistency is like small peas.
Sprinkle flour mixture with water, 1 tablespoon at a time, and mix with a fork until all flour is moistened. Bring dough together with your hands and press into a ball. Cut into two pieces and form into discs.
On a lightly floured surface roll out dough, one piece at a time, covering unrolled piece with plastic wrap until ready to roll out. Roll pastry about 1-inch larger than the pie plate's largest diameter, about 1/8-inch thick. Fold pastry in half and transfer to pie plate. Unfold and press into place. Fill and cover pie with second piece of rolled dough and follow directions above finishing and baking.
Adapted from "Rhubarb Pie' in my vintage Betty Crocker Cookbook.