There were very few things our father enjoyed more than a good piece of pie. We all knew it too. It was the lucky child that delivered that slice of love. I never had a chance to bake much for my dad, that was mother's territory. In our family, she is the pie queen. So it is late in life I have learned to make a "good piece of pie." I know if my father were still with us, one bite and he would give this strawberry-rhubarb pie his satisfied, little boy, "I won the prize" smile. This one's for you dad, miss you.
This is an incredibly balanced rhubarb pie. I decreased the sugar because I prefer more tart than sweet, but I found the ratio to be perfect. This recipe comes from Harry's Roadhouse Cookbook, see more about Harry's here. Use your favorite two-crust pie dough recipe for this pie.
Prep: 30 min.
Cooking Time: 45-60 min.
6 nice slices
1 pint strawberries, rinsed and sliced
4 cups rhubarb, sliced into 1/2-inch thickness (I found delicious rhubarb at the local Farmer's Market!)
3/4 cup of sugar (I used 1/2 cup)
Juice and zest of 1 orange. (use Valencia's if you can, they are juicier than Navel oranges)
1/4 cup of cornstarch
Pie Dough for 2 crusts
Egg wash (1 egg whisked with 2 tablespoons of water)
3 tablespoons of sugar
Mix strawberries, rhubarb, sugar, orange juice, orange zest, and cornstarch in a large bowl.
Roll out pie dough for bottom crust and fit into the bottom of a 9-inch pie pan. Place filling in the shell. To make a lattice crust for the top, roll our dough into a rectangular shape and cut into eight 1-inch-wide strips with a knife or pastry cutter. Make a woven pattern over the top of the pie beginning with the two longest strips crossed in the middle and continuing to weave out ward toward the edges.
Then crimp the edges. Brush egg wash on lattice and around edge of shell. Dust with remaining 3 tablespoons sugar. Bake for 45 minutes to 1 hour at 325° F until fruit is bubbly and thickened.
Enjoy it "Dad's way" with a scoop of your favorite vanilla ice cream!