There is something about fresh pies that make me think of summer and Martha’s Vineyard. Maybe it’s because as a child my family only ate pie in the summer, or maybe it had to do with one of my favorite summer activities… going over to bake pies with my Aunt Harriet.
I loved that she would always let me steal one of the sugar coated apples out of the bowl before we’d bake the pie (or maybe I always stole it with out her noticing…?) Either way, sleepovers and pie making at Aunt Harriet’s house were the best!
My absolute favorite pie flavor is strawberry rhubarb, I love how the tartness of the rhubarb balances the sweetness of the strawberries and flaky pie crust. While the pie is still warm you’ve got to top it with a big scoop of vanilla ice cream, so it melts into the cracks and crevices of the pie… there is nothing better! I adapted this recipe from a few of my favorites, The Black Dog, Smitten Kitchen, and my Aunt Harriet’s recipe. This week in our CSA we got 1 pound of fresh delicious strawberries and the first thing I thought of doing with them, was make a pie! Hope you enjoy!
Strawberry Rhubarb Pie (Serves 6-8)
- 3 1/2 cups (about 5-7 stalks) rhubarb, sliced into 1/2inch pieces
- 3 1/2 cups (about 16oz) strawberries, stems removed and cut in half (quartered if the strawberries are big)
- 1/2 granulated sugar
- 1/2 packed brown sugar
- 1 Tablespoon lemon juice
- 2 teaspoons lemon zest
- pinch of kosher salt
- 1/4 teaspoon nutmeg
- 1/4 cup quick cooking tapioca
- 2 tablespoons butter, cut into small pieces
- 2 tablespoons heavy cream (for glaze)
- Turbinado sugar (for crust)
- 2 pie crusts, either homemade or store bought
- Preheat the oven to 400 degrees. On a well-floured surface, roll out half of the pie dough into a 12-inch round circle and carefully transfer it into a 9-inch pie plate.
- In a large bowl, combine strawberries and rhubarb. In a smaller bowl, mix together sugars, lemon juice and zest, salt and tapioca. Pour sugar mixture over the larger bowl of fruit and gently toss to coat all the fruit being careful not to mash the strawberries.
- Mound the filling inside the bottom pie crust and dot with small pieces of butter. Roll the second pie crust out into a circle and cut it into 1-inch strips. Weave the top pieces of pie crust together to form a lattice top (learn how to do it here!) crimp the remaining edges of the pie.
- Brush the crust with heavy cream (or 1 egg yolk if you prefer) and sprinkle with turbinado sugar.
- Bake at 400 for 20 minutes, then reduce the heat to 350degrees and bake for another 40minutes, until the pie is golden and bubbly.
- Top with fresh vanilla ice cream and enjoy!
Love ‘my pie’ Auntie Harriet