Remember... I am NO baker. I do have a killer crust recipe, but I didn't have the time to spare today, PLUS, I've had a Trader Joe's pie crust in my freezer staring at me for eons. So, frozen crust it was. Good news for you AND me, since all I really had to worry about for this delicious pie was the innards. Yes, that sweet, tangy filling!
I found myself at the West Chester Grower's Market this morning, where the strawberries and rhubarb were ready for the pickin' (well, buyin'). I've never eaten rhubarb, much less cooked with it, so I wasn't sure what I was in for. But, this pie? It was nothing less than scrumptious. I hope my neighbors (and blog readers), Sean and Mia, didn't see me licking the serving knife.
I found a few different recipes, all very similar, but I made a mish-mash of them and came up with this:
- 2 1/2 cups of chopped fresh rhubarb
- 2 1/2 cups of sliced strawberries
- 1 1/2 cups granulated sugar (this seemed like a lot, might cut it back to 1 cup next time)
- 2 TB Minute tapioca
- 1 TB flour
- zest of one lemon
- Juice of 1/4 lemon
- 1/2 teaspoon Pumpkin Pie spice
- 1 teaspoon vanilla extract
- 1 egg white
- 1 tsp water
- Turbinado raw cane sugar (for decoration)
Oven at 425 degrees.
So, you've got the crust part covered, right? Good.
Line your pie plate's bottom with one round crust and chill in the refrigerator for about 15 minutes.
In a large bowl, combine the rhubarb, strawberries, sugar, tapioca, flour, lemon zest, lemon juice, spice, and vanilla. Mix til coated.
Add filling to chilled pie crust, and cover with the remaining crust. Crimp edges to seal. Pierce top with a thin knife for venting, or cut out decorative cuts if you wish.
Mix eggwhite and water with fork. Lightly brush onto crust. Sprinkle the Turbinado sugar on top. They should be nice, big granules of sugar.
Cut a collar out of a piece of tinfoil, and cover the pie's edges. Place in oven for 15 mins. Reduce heat to 375, and bake for 45 more minutes, removing the foil at the last 10 minutes. Turn oven off. Let set for 15 more minutes.
Cool completely, then serve.