This pie is the perfect balance of sweet and tart – and it sings of springtime! If you remember your grandmother making this pie the moment that rhubarb came into season and strawberries were plentiful, the beautiful memories will come flooding back. If this pie is new to you, make it your own and create a legacy that begins with you. Your family and friends will adore it. (By the way, this pie can be made any time of year using frozen rhubarb and strawberries.)
- Double pie crust recipe (make your own or use store-bought crusts)- 1 C white sugar (plus a little more for a final sprinkle)- ½ C all-purpose flour- 1 lb rhubarb (cut into ¼ inch slices)- 2 pints of strawberries (hulled and quartered)- ½ jar Wildfare Strawberry Preserves with Chia Seeds- 2 T butter- 1 large egg yolk, beaten
PREPARATION
1
Preheat oven to 400 degrees.
2
Mix sugar and flour in a large bowl.
3
Add the rhubarb and strawberries. Incorporate thoroughly. Set on the counter for a half hour.
4
Place the bottom pie crust into a 9” pie dish. Cut the strips for a lattice-work top pie crust (constructing the lattice is not that difficult – and it is so beautiful!).
5
Spread the Strawberry Preserves evenly on the bottom pie crust.
6
Pour the fruit filling after it has rested for a half hour into the pie pan. Dot with butter.
7
Place the top crust over the filling (whether you’ve decided to commit to the lattice or opted for a full crust top – which will require vent holes to let steam escape as your pie bakes). Crimp the edges all around. A little water between bottom and top crusts help to seal the edges.
8
Brush beaten egg yolk on the pie crust. Sprinkle with a little sugar if you desire.
9
Bake for 35 to 40 minutes. Cool on a rack. (Waiting is the hardest part.)
10
Cut and serve. Let the memories be celebrated! Let memories be made!
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