Strawberry Rhubarb Pie ..... Fruit Pies from the garden

Mid and late summer present the most amazing variety of fresh fruits for pie making. Strawberries and rhubarb reach peak flavor at just about the same time in July. Strawberries are easy to find, but rhubarb may be a bit more challenging, depending on where you live. It can also sometimes be found in the supermarket freezer section. Rhubarb grows at the 'bottom of the garden' where there is space for the large plant to spread out. The stalks are the fruit but the leaves can be toxic. Rhubarb is a very sour fruit but when combined with the sweetness of strawberries and a bit of sugar, can taste incredible.

Strawberry Rhubarb Pie

Portions: 8 slices from a 9 inch pie

Equipment:

Mixing bowls, large and small

Cutting board 

Rolling pin  small

9 inch pie pan

Pastry brush

Cooling rack

Measuring cups

Measuring spoons

Ingredients:

1 box of 2 refrigerated or frozen pie crusts

3 tablespoons of flour for rolling the pie crusts

2 cups of rhubarb out in 1/2 inch pieces

3 cups of cut strawberries 

1 1/3 cups of white granulated sugar

1 egg white at room temperature

Instructions:

Preheat oven to 425 degrees F.

Strawberry Rhubarb Pie Filling

1. Cut the rhubarb stalks into 1/2 inch pieces. If the stalk is very thick cut it in half and then cut into pieces. 
2. Cut the strawberries in half, and if large berries, into quarters.
3. Combine the berries and rhubarb pieces in a large bowl and add the sugar and tapioca. Gently fold the dry ingredients with the fruit until all of the fruit has been covered. Set aside for 20 to 30 minutes at room temperature. 
4. Just before pouring into the bottom pie crust, mix again gently.

Pie Crust

1. Bring pie crusts to room temperature before using.
2. On a cutting board sprinkle a thin layer of flour. Roll out one pie crust on the board. Rub a small amount of flour on a small rolling pin.
3. Gently roll the pie crust flat and even around the edges. Repeat this process for the second pie crust and hold ready to cover the strawberry rhubarb mix. 
4. Place the pie pan next to the rolled out crust. Gently lift the pie crust over the edge of the pan, sliding it into and over the pie plate. The bottom crust should extend over the edge of the pie pan.
5. Pour the fruit, sugar and tapioca mix into the bottom pie crust. Spread out the mixture evenly keeping the sugar and tapioca mix at the center of the top of the fruit in the pie shell. 
6. Place the top pie crust gently over the strawberry rhubarb pie mix so that it is even with the bottom pie crust around the edges.
7. With your fingers, bring the two pie crusts together and 'crimp' the two crusts together to create small waves around the edges of the pie. This will seal the pie so that the pie juices do not leak out and over the edge of the pie.
8. Gently whip the egg white and brush it over the crimped edges of the pie crust.
   
9. With a sharp knife cut 8 long slits evenly in the top of the pie. Be careful to keep them evenly spaced. Do not cut into the center of the pie or down to the edge of the pie crust. This will allow steam to escape and some red juice to seep through. It will also identify 8 slices of pie and make it easier to cut when serving.
10. Place the pie in the center of the oven for 25 minutes. Do to let the pie crust edges burn.
11. Place tin foil around the edges of the pie crust that has turned brown and continue baking for another 20 to 25 minutes, checking to make sure that the top crust is not burning.
12. Remove from the oven and cool on a baking rack.
13. Serve with whipped cream or ice cream.