The Pie

Mood: Happy
Listening To: Bird's Singing
Word of the Day: It's Still Pie

As promised in the last post, I would move on to the pie.  I had to wait for Strawberries to arrive so I could finish the filling.  I figured I needed a whole pint of berries, but didn't quite need that much, so the kids are happy that there's extras.

Alright, so on to Part 2 of the experiment.  It's been about 27 years since I set out to bake a pie...if not actually longer. Rhubarb was one one of my favourite summer treats growing up.  Paternal Grandma's farm had a huge crop of it each year, so all summer long, we'd be picking it and taking it in for pie.  At that time, Strawberries were for jam or ice cream, so when we had Rhubarb pie, it literally was just Rhubarb.  I've grown fond of Strawberry Rhubarb pie since then, and decided that that's what I was going to make.  In the previous post, we took care of the crust.

Let's finish off the pie.

Ingredients for Filling:
3 Cups Rhubarb, chopped into 1/4-1/2 inch cubes
2 1/2 Cups Strawberries, Capped, Cored and Quartered
1/2 Cup Golden Sugar
1/2 Cup Sugar
1/4 Cup Corn Starch
1 Tsp Cinnamon
1/4 Tsp Salt
1 Egg, beaten

In your mixing bowl, that I'm sure you cleaned while letting the pastry chill, you're going to combine all but the egg, leaving a Tablespoon of sugar aside for use later.

Once you've mixed everything thoroughly, pour it all into the bottom crust.

Remember that ball of dough we had chilled?  Time to roll it out.  I had a cheater board that told me when I'd reached a 9" diametre. 

Time to put the top on.  Pinch the edges, and trim the extra crust off.  Alternately you could do a lattice-work style top but cutting strips with a pizza cutter and carefully placing them.  As I was working on helping with dinner too, I chose the quick route.  Make sure you vent the top somehow.  I took a fork and went around in circle poking holes, then made a starburst pattern in the centre. LOL  Brush the top crust with the egg we had beaten earlier, and sprinkle the rest of the sugar over top.

Start the baking process at 425 degrees for 25 minutes, turn the oven down to 350 degrees at this point, and continue baking for another 30, or the crust is nice and golden brown.  Make sure you put something under the pie plate otherwise you'll end up with a mess on the bottom of your oven.

Serve warm with Vanilla Ice Cream and Enjoy!