Strawberry Rhubarb Pie

Let me tell you about the pie Beth made for Easter Sunday. It was good. It was flaky, filled with strawberries and rhubarb. And it was good. I only have one picture though, of the pie, because we ate it. All.

For the pie crust, go to:

http://kim-cheyennefood.blogspot.com/2011/12/thanksgiving-desserts.html

Beth got the recipe for the pie from

http://smittenkitchen.com/2008/05/strawberry-rhubarb-pie/

But here it is so you don't have to search:

Strawberry Rhubarb Pie
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/2 cup (packed) golden brown sugar
1/2 cup sugar
1/4 cup cornstarch (or you can use 3-4 tablespoons Minute tapioca. I like it better for fruit pies anyway)
1 teaspoon ground cinnamon
1/4 teaspoon salt
pastry for a 2-crust pie
1 large egg yolk beaten to blend with 1 teaspoon water (for glaze)

Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.

Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter pie dish. Trim excess dough, leaving 3/4-inch overhang.

Roll out second dough disk on lightly floured surface to 13-inch round. If you want a lattice pie: Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively. Or you can just use a rolled out crust and cut slits in it and place it over the filling.

Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350 degreesF. Bake pie until golden and filling thickens, about another 25 minutes. Cover the edges with foil if it browns too quickly. Transfer pie to rack and cool completely.

I do love pie. Especially fruit pies. And chocolate pies. And pumpkin pies. And....

Here it is again in case you missed it the first time.