Strawberry Rhubarb Pie

A couple of years ago, I entered a winning pie in a pie competition...and didn't win.  Why, you may ask?  My pie was not pretty enough.  The crust was perfect...golden...flaky...the filling didn't overflow...it was pretty!  I did not, however, decorate said pie crust with pretty shapes and cutouts and junk.  So.  I respectfully disagree with the ruling.  I just think that a pie should win on taste then looks, and not on some pastry cutouts.  Okay. I'm not bitter. Really. 

I have been so excited to make this pie this Summer, but have only just gotten the chance!  I am not a huge fan of rhubarb, but I love it in some things...like this fabulous pie!  My oldest hungry puppy told me that she was way more excited about this pie than about the fudgesicles that I had just made!  You can use fresh or frozen rhubarb, just keep in mind that if the fruit is frozen, it will take slightly longer to bake.  So, if you happen to come upon an opportunity to enter a pie in a competition, this pie is definitely competition worthy.  You might just blow those judges away with your incredible rendition of a classic.  However, to wow them with something unique, the Fresh Pineapple Pie is a winner as well!  Just don't forget the pastry cutouts, huh?

Strawberry Rhubarb Pie

Pastry for a double crust 9 inch pie

4 cups rhubarb, chopped

1 pound strawberries, hulled and sliced

1 1/4 cup sugar 

1 teaspoon vanilla

1/2 teaspoon salt

1/2 teaspoon nutmeg

3 Tablespoons cornstarch

Preheat oven to 375F.

Fit a 9 inch pie plate with have of the pastry to form a bottom crust.  In a large bowl, combine the rhubarb and strawberries and toss together.  Add the sugar, vanilla, salt, nutmeg, and cornstarch, and stir until all of the fruit is coated.  Pour the fruit mixture into the prepared crust.  Place the top crust over the top of the pie (or make a lattice crust by cutting the rolled pastry into strips and weaving them together on top of the pie), and crimp the edges to seal.  For a whole top crust, cut several slits in the top to let steam out.

Place the pie in the oven and bake for about 75 minutes (1 hour and 15 minutes), or until the center of the pie is bubbly (to ensure that the pie is baked through).  If the crust gets too brown, loosely cover with a piece of tin foil until the pie is done.  Remove from the oven and let cool  completely on a cooling rack.  Makes 8 servings.

Enjoy!  -Cardamommy