June 9th is National Strawberry Rhubarb Pie Day. A sweet-tart pie with a bottom crust and a top crust, lattice crust, or crumble topping. The filling is made from the stalks of the rhubarb plant and strawberries. Some folks consider this a must have spring pie while others consider it a late summer pie.
Side Note: Ben Franklin is credited for bringing rhubarb the United States in 1772. It wasn’t until the 1800s that it became a popular pie filling.
Strawberry Rhubarb Pie
4 cups chopped rhubarb
2 cups sliced strawberries
1-1/3 cups granulated sugar
1/4 cup cornstarch
1 tablespoon lemon juice
1/4 teaspoon ground cinnamon
pastry for a double-crust 9-inch pie
1 egg, beaten for glaze
Preheat oven to 375F. Combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon. Set aside. On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate. Spoon in the filling. Roll out pastry for top crust. Place on pie and crimp edges to seal. Brush pastry with beaten egg. Sprinkle with sugar. using a knife, cut slits for vents. Bake 50-60 minutes or until rhubarb is tender and the crust is golden. Let stand 15 minutes before cutting.
Image courtesy of Dan4th Nicholas and Wikipedia.org