Strawberry Rhubarb Pie

Rhubarb season in the Northeast US is pretty short, from April-May and fresh rhubarb is preferable when available. However, many grocery stores also carry frozen rhubarb, which will do nicely as well. I’ve read differing opinions on whether the rhubarb should be thawed first and patted dry of excess moisture, or whether it should just be dumped into the pie and cooking time extended. Not having tried this pie with frozen rhubarb, I’m not sure which is better, but I have a feeling that either will work as long as you watch your pie to make sure the filling is bubbling and the crust edge isn’t overly brown (use a shield or aluminum foil around the edge if necessary). If you choose to fully thaw frozen rhubarb, however, definitely drain it before using. If you choose not to thaw first, I would just toss the rhubarb (and strawberries) with the flour and cornstarch before adding anything else.

If you are concerned about the bottom crust getting soggy, there are 3 good options that should work: 1) bake the pie on the bottom rack; 2) pre-bake the bottom crust for about 10 minutes at 425F (with weights and an edge shield); 3) spread about 1/2 to 1 Tablespoons of flour on the bottom of the bottom crust before adding the filling.

This pie recipe is presented 2 ways: one version has egg beaten into it, which results in a slightly custardy and delicious pie; while the other leaves out the egg and is strictly fruit-based. I prefer the egg beaten in, but they are both delicious. I include both ways because I made the egg-less pie first, and then I tried the pie with egg in the filling. The remainder of the ingredients are the same, except that you add an extra tablespoon of cornstarch to the egg-less pie to help it thicken. Cooking times/temperatures are the same for both.

Directions:

1. Decide whether you want to pre-treat the bottom crust (see above).

2. Preheat the oven to 425F.

3. If using egg, beat 2 eggs and 1 1/2 cups sugar until fluffy (I used a whisk).

4. Add the flour, cornstarch, salt, cinnamon and vanilla into the egg/sugar mixture (or just the 1 1/2 cups sugar if you don’t want to use egg).

5. Mix in the fruit and toss to coat.

6. Pour the filling into the bottom crust, and dot on the butter.

7. Brush bottom pie crust with egg wash (1 egg white beaten with 1 teaspoon of water).

8. Cover with the top crust, crimping to seal. Brush egg wash over the top crust and sprinkle with the remaining 2 tablespoons sugar.

9. Collar pie with foil or shield, and bake for 15 minutes at 425F.

10. Without opening the door, lower the oven temperature to 375F and bake for an additional 45 minutes or so, until the filling is bubbling and the crust is golden.

10. Let the filling cool before serving. It needs time to thicken up a bit.

Slice and serve!