|rows and rows bursting with red, juicy strawberries|
There is something so harmonious about this pie -- the sweet strawberries against the citrusy tart rhubarb, the refreshing, juicy filling contrasting against the flaky, golden crust; it has the perfect yin-yang relationship in each slice.
|this pie doesn't last long at my house!|
So tell me, what is your favorite summertime dessert?
With love, Erica
strawberry rhubarb pie
1 recipe double-crust pie dough of your choice
4 rhubarb, cut in in 1/2-inch thick slices
3 1/2 cups (about 1 pound) strawberries, sliced
1/2 cup granulated sugar
1/4 cup light brown sugar
Juice of one lemon
1/4 teaspoon salt
1/4 cup quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces
1 large egg yolk (for egg wash)
Preheat oven to 400 degrees. On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate.
Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca in a large bowl. Place filling inside bottom pie crust and dot with bits of unsalted butter. Roll second half of pie dough into an 11-inch circle and cut slits in it (you can make this as simple or fancy as you want!). Place over the pie. Trim top and bottom pie dough so that their overhang beyond the pie plate lip is only 1/2-inch. Tuck rim of dough underneath itself and crimp the edges.
Transfer pie to a baking sheet and brush dough with egg wash -- sometimes I sprinkle the top crust with a bit of sugar. Bake for 20 minutes then reduce temperature to 350 degrees and bake for an additional 20 to 30 minutes, until the pie is golden and the juices bubble visibly. If the top is browning too quickly, cover with foil.
Transfer pie to wire rack to cool. Try your best to wait until it is fully cool (about 1-2 hours) so that the juices gel.