Okay, so making this pie is pretty much the easiest thing I've ever done. Aside from Blueberry pie, which doesn't require cutting anything. Oh, and Pecan pie, which is really just "mix a bunch of stuff together and bake it." So maybe it wasn't the easiest, but it's up there, and soooooo tasty! I also discovered that I suddenly develop decent Knife Skills when chopping rhubarb. Usually I'm super slow at cutting things, but this was so easy!
RECIPE: Strawberry-Rhubarb Pie
-3 cups chopped rhubarb
-3 cups sliced strawberries
-1 1/3 cups sugar
-1/4-1/2 cup corn starch (both the strawberry and rhubarb release a lot of juices, so this keeps the pie from being a liquidy mess. My rhubarb was releasing a TON of juice so I added more, but I think earlier in the season you use less. I'm not quite sure. I just know I like my pies to hold together.)
-3 tbsp cinnamon (this is really approximate--after I put everything else in the bowl, I just sprinkle tons of cinnamon on to cover it. The recipe I was loosely working from called for a quarter of a teaspoon, but that's just not enough cinnamon.)
-1 tbsp lemon juice
-1 egg, beaten
1. Preheat the oven to 425F.
2. Place rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon in a large bowl. Mix it all together.
3. Line a 9-inch pie plate with your rolled-out pie dough.
4. If there's a lot of liquid at the bottom of the bowl of ingredients, add a little more cornstarch. If not, then don't. Pour the contents of the bowl into the pie plate.
5. Cover with the second rolled-out pie dough. Cut vents in the top to allow the steam to escape.
6. Using a pastry brush, brush the beaten egg over the top of the pie.
7. Place in the oven (you preheated it, right?) and let back at 425 for 10 minutes. At 10 minutes, reduce heat to 375F and bake for another 50-60 minutes.
8. Remove from oven. Let stand for 15-20 minutes (or longer) before serving. Serve with a generous scoop of french vanilla ice cream.
See how easy that was? Seriously, I think that's the simplest recipe I've posted here. Now, I think the quality of a pie is based almost entirely on the quality of the crust. Not everyone agrees here, but if you want a delicious crust and don't know how to make one then you should definitely look over my previous post and try to get a feel for it. Once you figure it out, it's easy as...well...pie.
This is what I mean about the cinnamon--just sprinkle a ton on top! I can't imagine eating a pie with only a quarter teaspoon of cinnamon. Blech.
I've tried using those things that go around the edge of the pie to stop the crust from burning, and I've tried just wrapping the edge in tinfoil, but neither of these things have worked for me. Now I just let it get a little burnt and make sure to have some ice cream in those bites.
Don't you just adore this pie plate? I have no idea where it came from; I couldn't find any of my normal glass ones but this was in the cabinet. It's ceramic with a cream-colored glaze and blue polka dots. I've decided that when I have a house with cabinets to fill with all my own cooking things, awesome pie plates are going to be one of my top priorities.
So, this was the Speedpie that came out of those crusts! (I've made pies quickly before, but never called them speedpie. I think I like it, though.) I think this might be one of my new favorite pies, and I can't believe I never made it before. I'll definitely be looking out for more rhubarb, though! How about you guys? What's your favorite pie? I'd love to know!