With Thanksgiving complete and Christmas hot on its heels, I have a lot to be thankful for. This morning though, this sunny Seattle morning the day after Thanksgiving, the thing I am MOST thankful for is the fact that my Mom, aka Marnie Poppins, aka Expert Pie Maker Extraordinaire, has decided that her pies need work and this week (while visiting from Boston) is the week to tackle it. Have you ever heard of anything so awesome? So while I’m sitting here in my bathrobe writing this post, she’s off to the grocery store to pick up ingredients for FIVE days of back-to-back pies. Like I said, I’ve got a lot to be thankful for.
We’re already two pies into the week having brought a Pumpkin and Strawberry-Rhubarb to Thanksgiving Dinner last night. Lucky for me these didn’t turn out exactly like she wanted…so now it’s time for the Pie Jackpot. That said, I actually loved the Strawberry-Rhubarb and via using frozen rhubarb and frozen strawberries it becomes a wonderful taste of summer in the middle of winter. Make it when you’re craving something sweet, yet tart…just don’t make it too perfectly, or you won’t get a week of pies baked just for you by your loving Mama.
Winter Strawberry Rhubarb Pie
- Prepare Flaky Pastry Pie Dough
- Pre-heat the oven to 425 and place rack in the middle of the oven.
- Roll half the dough into a 13-inch round, fit into a 9-inch glass pie dish. Leave the overhanging dough as is since you’ll be making a lattice top as pictured here. Set in refrigerator to chill.
- Meanwhile take 5 cups of frozen rhubarb, pre-cut into 1″ pieces.
- Add to that 2 cups frozen strawberries.
- Combine with 1 1/4 cup white sugar, 1/4 cup cornstarch, 1/4 teaspoon salt
- Mix well and allow to stand for 15 minutes, stirring occasionally. Because you’re using frozen fruit you’ll see there is a fair amount of liquid in the bottom of the bowl as it thaws. This is okay.
- After fifteen minutes scoop out the fruit with a slotted spoon and put into the prepared pie crust. Discard the liquid (probably about 1 cup). Dot with 2 TB unsalted butter cut into small pieces.
- Brush the overhanging edge of the bottom crust with cold water. Cover with the lattice, then seal the edge, trim, and crimp or flute.
- Lightly brush the top with milk or cream.
- Sprinkle with 2 tsp sugar.
- Bake 10 minutes at 425, then reduce to 350 and bake another 30-40 minutes until thick juices bubble through the vents.
- Let cool completely before serving.