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Strawberry Rhubarb Pie

09 Jun

Today’s National Food Day celebrates Strawberry Rhubarb Pie. I have only made one in my life and it was at the request of my Grandmother.

My mother’s mother was my grandmother. She was a native Kansan and loved all things Kansas, except the humidity. I think she passed down her love of heritage, history, and food to me.

Before I was born my grandmother and grandfather moved to Seattle, Washington. They had lived in Newton, Kansas for years and raised their three children there. During my childhood my grandparents would come back to Kansas to visit once a year.

It was during these trips that I learned about my grandmother. She was passionate about life, and one of her favorite parts of life was food. My grandmother loved to cook and she loved to eat. She really loved pie. One of the pies that she loved was Strawberry Rhubarb Pie.

Many of her trips to Kansas she would spend hours in the kitchen with one of my parents. Although she was my maternal grandmother she knew my dad loved cooking and was always up for a food adventure. My grandmother would tell him about a food she remembered as a child and he would try to emulate it. This resulted in many memories and a few good recipes.

When I became a young adult there was one particular trip back that my grandmother told me she wanted a Strawberry Rhubarb pie. This was well before I had discovered my awesome pie crust recipe.  I also had no idea how to make a Strawberry Rhubarb pie filling. We read several recipes in recipe books my parents had and she told me which one sounded best to her. However, according to the handwritten notes in the cookbook I used we made a few changes.

To my delight my grandmother was thrilled with the Strawberry Rhubarb pie. I was so glad that I made it for her. That was one of her last trips back to Kansas.

I have never made another Strawberry Rhubarb pie. While it may seem that it might have something to do with the memory of my grandmother it has much more to do with my own love for pies. My grandmother really liked fruit pies; Strawberry Rhubarb and peach being two favorites, I like cream pie. If I am going to put in the effort to make a pie I want it to be something that I love. The exceptions to that are when I am baking a pie for someone else.

So on National Strawberry Rhubarb pie day I will not be baking that pie. I might make a cream pie, but it’s supposed to heat up to almost 100 degrees today. Not a very good day for baking. It is definitely a good day for sharing memories, though. I will be sure to talk with my mom about grandmother and her love for pie.

Have you ever eaten a Strawberry Rhubarb Pie? Did you like it? Also, do you prefer fruit pies or cream pies?

One of these days I will make another Strawberry Rhubarb pie. I’m sure it will taste delicious.

Strawberry Rhubarb Pie

Crust

  • Double Pie Crust recipe

Filling

  • 1 pound rhubarb (trimmed and cut into ½” chunks)
  • 1 pint strawberries (stemmed and halved)
  • 1 1/3 cups granulated sugar
  • 1/3 cup unsifted flour
  • ½ teaspoon cinnamon
  • 1/8 teaspoon salt
  • 2 tablespoons butter
  1. Preheat oven to 425 degrees F.
  2. Roll out 1 pastry crust to fit into a 9” pie pan and lay into pie pan. Roll remaining pie crust into a 12” circle. Cover with cloth or damp paper towel while preparing filling.
  3. In a large bowl toss rhubarb with sugar. Add strawberries and mix gently.
  4. Mix in flour, salt, and cinnamon.
  5. Pile filling into pie shell and dot with butter. Brush pastry rim with cold water and fit top crust over filling. Trim, seal, and crimp edges.
  6. Bake 40-50 minutes until brown and bubbly. This pie may run over.
  7. Remove from oven to a wire rack. Cool 10 minutes before cutting.

Serve with fresh whipped cream or vanilla ice cream.

 
 

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