Strawberry Rhubarb Pie Day

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Well folks — you guessed it!  Today, June 9th, is National Strawberry Rhubarb Pie Day.  Don’t tell me that you forgot!  I know, I know rhubarb is a take it or leave it kind of food (vegetable to be exact).  But, today I’m here to make you a believer in rhubarb. 

Confession: I don’t think I have eaten rhubarb in 20 years…. since my Grandma used to make strawberry rhubarb jam.  However, my husband and I were surprised when two bunches of rhubarb popped up in our landscaping at our new house this spring.  So, I put in motion a plan to use the rhubarb at least once this year.  In honor of the aforementioned holiday, I channeled my inner-Grandma Evie and whipped together a delicious crumb-topped strawberry rhubarb pie. Here are the details:

Crust:

1 1/4 cups of all-purpose flour
1/4 teaspoon salt
1 stick of butter diced then chilled in a freezer for 10 minutes
1/4 cup of ice water

Mix flour and salt in a a food processor.  Add butter and pulse until mixture resembles course crumbs.  Add water, a tablespoon at a time and pulse briefly each time.  Mixture should stick together when pressed between fingers.  Quickly mold into a disk and wrap in plastic.  Refrigerate for at least one hour or overnight.  

Filling:

2 cups fresh rhubarb, 1/2 inch dice (about 4 stalks)
3 cups fresh strawberries, hulled and halved
1/2 cup granulated sugar
1/2 teaspoon grated orange zest
1/4 cup orange juice
1/2 tablespoon cornstarch

Preheat oven to 350 degrees.

Mix rhubarb, strawberries, sugar, and the orange zest together in a large bowl.  With a fork, mix cornstarch and orange juice.  Mix the orange juice mixture in with the fruit.

Topping: 

1/4 cup light brown sugar
1/2 cup flour
1/2 cup old-fashioned oats
6 tablespoons cold, unsalted butter

In a bowl, mix brown sugar, flour and oats together.  Using a pastry cutter, mix in butter until the mixture makes crumbles.  

Assembly:

Remove pie crust from refrigerator.  On a well-floured surface, roll out crust using a floured rolling pin.  The recipe makes a 9 inch pie crust.  Once it reaches the desired size, place into a pie pan with excess crust draped over the sides.  Pour fruit mixture into the pie crust. Sprinkle the topping over the fruit, covering it completely.  Trim the crust to 1/2 inch below the edge of the pie plate, then tuck under itself.  Use a fork or fingers to crimp the edge of the pie crust.  Bake for 50 minutes.  Allow the pie to cool slightly.  Serve the pie warm with vanilla ice cream.  

Enjoy!

 

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Nicki was born in Madison and raised just outside of the city on a dairy farm. She met her wonderful husband, Dan, while attending college at the University of Wisconsin – La Crosse. She obtained her Master's degree in Clinical Exercise Physiology and worked for seven years in Cardiac Rehabilitation. Her claim to fame is that she could help heal hearts. Nicki and Dan became proud parents in September 2012 when their spunky daughter, Elsie, was born. Their sweet baby, Charlotte, was born in May 2016. Following Charlotte's arrival, Nicki and Dan moved to Green Bay so that Dan could take a job transfer and Nicki could become a full-time stay-at-home mom. In her free time, Nicki enjoys attempting pinterest projects (keyword: attempting), trying out new coffee shops, taking her labradoodle for walks, and exploring all Titletown has to offer.