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| The rhubarb is ready....it's a wonderful time of year! |
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| Time to make some Strawberry-Rhubarb Pie! |
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| You need 4 stalks of rhubarb cut up. |
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| You need 4 cups strawberries cut into quarters. |
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| Add one cup of sugar and let macerate....for one hour, to draw some of the liquid out to avoid soggy pie syndrome! |
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| This is a really easy recipe....I just have to remember to add in an hour for macerating! |
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| Here's my "not made from scratch cause I tried that and this is easier" solution. I used a coupon...so it's ok.. |
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| Allow your professionally made crusts to thaw at room temperature. |
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| There is lots of liquid that is left behind after draining your fruit thoroughly. |
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| Keep 1/4 cup of the liquid. |
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| Get the zest of an orange if you want(this is optional). You need 1 tsp. |
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| Seems this box cost $1.48(a little of my grandpa coming out....). You need 2 Tbsp cornstarch. |
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| 1/2 tsp vanilla(mine's from Mexico...thanks Lynn!) |
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| Add orange zest, cornstarch, and vanilla, along with 1/4 cup reserved liquid to the fruit. |
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| Put fruit into pie crust. |
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| Top with second crust and press along the edges. The directions say to make 8 vent holes(oops!) |
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| Brush crust with the white from one egg. |
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| Sprinkle with 1 Tbsp sugar. |
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| Bake at 425 for 25 minutes(place on a cookie sheet to save your oven) then rotate the baking sheet and reduce oven temperature to 375 and cook until golden brown, 25-30 minutes. |
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| The directions say to let cool for 2 hours....ummm didn't happen in my house, but good luck! |
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| I don't like pie, but this was so good.....Strawberries and rhubarb, is there a better combination???? |
