Mikah and Alex's really delicious Strawberry-Rhubarb Pie

Mikah and Alex went berry picking! Strawberries are available from Maryland to New Jersey during May- June and if you have had homemade fruit pie you know it's worth the effort. For those ready to take the plunge, summertime is the best time to experiment with all sorts of berries and summer stone fruit.  Count yourself lucky if you can find New Jersey strawberries, blueberries or peaches. @JerseyFresh!

Pie crust directions from Williams-Sonoma are below. If making the crust is a bit more of a project than you want to undertake, buy a frozen deep-dish unbaked pie crust. The filling will make one deep dish pie. 
The rhubarb was available at the farm they visited as well. 

3 1/2 cups chopped Rhubarb 
2 1/2 cups sliced strawberries
2/3 - 1 cup of sugar
4 Tablespoons Cornstarch 
1/2 teaspoon of salt 
dash of cinnamon (optional) 
zest of one lemon (amount optional) 

Chop the rhubarb, measure out 3 1/2 cups and put it into a large mixing bowl. (One stalk is about 1 cup.) Same for the strawberries. Add in 2/3 cups of sugar (1 cup if you like your pie sweeter) and the rest of the dry ingredients and mix everything up. Your pie filling is ready to fill the pie crust. 

Alex used this recipe for the pie crust:

If you're looking for another fabulous summertime fruit dessert , try Blueberry Spice Crumb Cake


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