STRAWBERRY RHUBARB PIE
I love the times in life when I can combine mind, body, and spirit in one project. Baking, and cooking in general, gives me that experience. Last month as I was clearing the garden out for the winter I came across a plethora of rhubarb. What to do? Bake a pie!
Provided by Dana Hayden, M.Ed.
Categories Pies
Time 1h30m
Number Of Ingredients 17
Steps:
- 1. Cut one of the two pie crusts into strips to basketweave the top of your pie.
- 2. Mix the filling ingredients and let sit for 20 minutes so that the flour has time to naturally thicken the ingredients; a tip from my great grandmother who never used tapioca as a thickener.
- 3. Pour filling into pie plate that has the bottom crust put in it. I used a nine inch pie pan. Dot the top with small butter knobs. Using the strips basket weave the top of pie.
- 4. Mix the egg and milk and brush over the strips on top of pie. Bake at 400 for 20 minutes then turn the heat down to 350 for another 30-35 minutes. You can put foil around the outside crust if it begins to brown too much.
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