strawberry rhubarb pie

The month of May and early June is prime strawberry season out here and the orchards lets us pick them...as many as we want to our heart's content. As of this year, they now have 10 acres worth of strawberries.

It's fun picking strawberries and its kind of hard to stop picking when you know you have enough.

This led us to finding new to us recipes last year which led us to falling in love with what my love refers to as "Fruit roll-up pie" aka: Strawberry Rhubarb Pie.

Lesson learned...don't turn your nose up at something until you've tried it. I laugh as I type this because I've constantly thought and made comments to the kiddo as I've tried to get her to try a new food only to have her scrunch up her nose, turn her face, and say "no".

adapted from: The All New All Purpose Joy of Cooking

Strawberry Rhubarb Pie
pie crust (I cheat and use the refrigerated kind from the store, much to my mom's dismay)
2 1/2 C rhubarb chopped
2 1/2 C strawberries
1 C sugar
1/4 C cornstarch
1/4 tsp salt
2 T unsalted butter
~1 T milk or cream
2 tsp sugar

1) After chopping the rhubarb and strawberries, place in a bowl and mix in the sugar, cornstarch, and salt. Let sit for 15-30 minutes, stirring occasionally.

2) Preheat oven to 425 degrees.

2) While the fruit is sitting, prepare pie crust (whether you make it from scratch or use the store-bought) and place in pie plate.

3) Pour in the pie filling into the bottom pie crust.

4) Dot the pie filling with the butter cut into small pieces.

5) Place the lattice top of the crust onto the pie. Crimp edges and purty it all up.

6) Brush the top crust with milk using a brush and then sprinkle with the sugar.

7) Place pie in preheated oven for 30 minutes. Please, please make sure to have a foil lined cookie sheet directly underneath the pie because IT WILL have some spillage.

8) After the initial 30 minutes, drop the temp down to 350 degrees and bake until the thick juices bubble through the vents...about 25 to 35 minutes more.

9) Let cool on a rack completely before serving.

This pie is best eaten the day it is baked, but it can be stored at room temperature for up to 1 day.

*Totally best served with vanilla ice cream.