JT nor I had ever had ever tasted rhubarb before -- nor had we eaten strawberries cooked in a pie, so when Scott told us he was making this pie for dessert we were both skeptical. Neither of us enjoys cherry pie, and we both just assumed it would be the same with this pie. Of course we should have known to trust Scott's palate, because we loved it! The rhubarb adds a bit of tartness and compliments the strawberries just perfectly. The consistency is definitely different from a cherry pie, which I’m realizing must be why I don’t like it, since I love fresh cherries. Hmmm – maybe if somehow the cherries were peeled – oh well that’s for a different day. Trust me, if you like strawberries, and you like pie, this is a winner!
2 unbaked pie crusts
1-1/4 c. + 2 t. sugar
1/3 c. all-purpose flour
¼ t. ground nutmeg
¼ t. ground cinnamon
2 c. thinly sliced rhubarb
3 c. halved and hulled strawberries
Zest of one small lemon
2 t. milk
Sweetened whipped cream
Preheat oven to 400 degrees. Press one of the pie crusts in the bottom of a pie plate.
For the filling mix together 1-1/4 c. of the sugar, flour, nutmeg and cinnamon. Add the rhubarb, strawberries, and lemon zest, tossing well to coat evenly. Fill the bottom crust with this mixture. Cover with the remaining crust and crimp the edges together to seal. Score the top to allow steam to escape. Brush with the milk and sprinkle the remaining 2 t. sugar. Place on a baking sheet and bake until the crust is golden and the filling is bubbling, about 50 minutes. If the edge of the crust browns too quickly, cover the edge with a strip of aluminum foil to prevent burning. Allow the pie to cool for 1 hour before serving.
Serve with sweetened whipped cream.
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