So last week, one of our coworkers had a birthday. This coworker (Hi, C!) happens to be GF, so of course, Becca did some sleuthing and found out he likes strawberry rhubarb pie — how appropriate, since his birthday is during rhubarb season! So of course, I bought themed wine for the occasion (see above!) and off we went.
We used a Whole Foods gluten free frozen pie crust, and used the following for filling (we used more than this, because we made two pies, but this is for one)
2 1/2 cups rhubarb, chopped
2 1/2 cups strawberries, hulled and sliced thin
1 1/4 cup sugar
1/4 cup water
1/4 cup honey
1/4 cup corn starch
2 tbsp orange juice, fresh
zest of one orange
Here is the rhubarb that Becca procured from the Whole Foods. Apparently, she had never seen it before, and so had to ask someone. Luckily she got the right thing — basically something that looks like bright red celery. I have seen it before because my dad likes strawberry rhubarb pie, so I confirmed this indeed was the right ingredient. Also, please note the orange in the background…this is important to the creation of the pie!
Here are our strawberries. Those were easy to spy. Well played, Becca.
Now, you’re going to make a simple syrup for your rhubarb, on account of it being quite distasteful when raw and not covered in sugar. Take 1/2 cup sugar, 1/4 cup honey, 1/4 cup water, and a pinch of salt, and stir until sugar and honey dissolve.
Take your chopped rhubarb, and add it into your simple syrup.
Stir on medium heat for about five minutes – you want the rhubarb to retain its shape, but not be too hard, either. Taste test a piece.
This is the rhubarb for your lattices. We ended up making two pies, because we had two crusts. So cut about ten slivers for each lattice (I sliced the rhubarb in half lengthwise.) Brush this with some of your simple syrup mixture. Stick it in the oven for about ten minutes at 450. When that’s done, turn your oven down to 375.
Meanwhile, mix your cut strawberries with the remaining sugar, the cornstarch, a pinch of salt, the zest, and the juice. Then add your drained rhubarb to this (from your simple syrup.)
Fill your pies with the mixture. Get mentally prepared to not eat pie until following day. Sigh audibly.
Lattice your rhubarb on top. You can cup the edges if you’d like, or be like me and leave ’em and then they’ll burn and your pie won’t be as pretty as it could of been. Your choice.
See? I told you you should have cut them. Oh well. This is the pie after about 45 minutes in a 375 oven. Let cool completely to set.
Doesn’t that look good? I would have taken a photo of the slices, but they simply went TOO fast!! This was Becca’s first GF pie, and my first “on my own” strawberry rhubarb pie, and it went QUITE well.
What is your favorite pie? Is it savory, sweet, seasonal, home made or from your favorite bakery?
Tell us, and the first three people to answer will get their favorite pie featured on the blog — we’ll make it from scratch, and try to make it as good as you remember it from your mom/local diner/own kitchen!