strawberry rhubarb pie.

My brother Corey is a pie guy.  His dessert of choice always involves lots and lots of fruit encased in a flaky crust topped with a sweet crumble of brown sugar, nuts, and lots of cinnamon.  Corey’s birthday falls around the beginning of May and every year instead of requesting the requisite birthday cake, he asks for pie.

The beginning of May usually marks the arrival of rhubarb and the first signs of strawberries so it only seems fitting that his pie of choice is strawberry rhubarb.  Strawberry rhubarb pie is a beautiful thing.  It’s sweet with a touch of tartness, it tastes like spring and the arrival of all things new, and it’s a welcome departure from cake.  To make it birthday party festive we usually top it with a dollop of ice cream or homemade whipped cream, but I love it plain, the mix or crumble topping and fruit is more then enough for me (shocking, considering I usually fall in the category of more is always better).  It is the perfect ending to a casual meal eaten outdoors and the perfect way to say happy birthday (or happy Tuesday because really Tuesday could be celebrated a little more). 

Strawberry Rhubarb Pie

Recipe from the best cook I know - Mommy!

Crust

In food processor, pulse 1 1/4 cups flour, 1/2 teaspoon salt, and 1/2 sugar. Add 1 stick of butter and pulse.  Add 3 Tablespoons ice water.  Refrigerate at least 1 hour.  Roll out, place in pie dish and brush with 1 white mixed with 1 teaspoon water.

Preheat oven to 375 degrees.  

Filling

3 cups Rhubarb stalks cut into 1/2 inch to 3/4 inch pieces.  

3 1/2 cups strawberries halved and/or quartered

Combine this with 1 1/4 cups sugar, rounded 1/4 cup tapioca (Shake the box!), 1/4 teaspoon salt, 1/2 teaspoon cinnamon.  Let stand 15 min., stirring occasionally.  Pour ingredients into crust and top with 1 tablespoon lemon juice and 2 tablespoons butter in small pieces.  

Strussel Topping

1 cup flour

1/4 cup chopped walnuts (finely!)

1/4 cup white sugar

1/4 cup light brown sugar

1/2 teaspoon cinnamon

1/4 teaspoon ginger

1/4 teaspoon baking powder

1/8 teaspoon salt

1/3 cup melted butter

Mix ingredients to form crumbs and place on top of pie.  

Place pie on lowest level of oven and bake for about 30 min, drop the temperature to 350 and continue baking for another 20-25 min. until crust is brown and filling is bubbly.  (If pie appears to be getting too dark, cover loosely with foil).