Strawberry-Rhubarb Pie


I had never cared much for Strawberry-Rhubarb Pie, as every version I had tried was overly sweet and gloppy. Our friend Eliza Burnham Swain served this pie after a wonderful dinner, and now it is my absolute favorite. The fruit flavor is bold and bright, sweet with a slight tang. Eliza recommends serving it with a dollop of sour cream on top, and I concur - better than whipped cream, but the choice is yours.
Pastry for and 8 or 9-inch two-crust pie (recipe here)

1 1/3 cup sugar
1/3 cup all-purpose flour
2 cups cut-up rhubarb (.5-inch chunks)
2 cups sliced strawberries (.25-inch slices)
2 tablespoons butter
1 Preheat oven to 425°F.

2 Line pie plate with single crust.

3 Whisk sugar and flour together in a small bowl.

4 Mix the sliced fruits together in a large bowl.

5 Pour half of the fruit into the pastry-lined pie plate. Sprinkle with half the sugar mixture. Repeat with remaining fruit and sugar mixture.

6 Dot top of fruit with bits of butter. Use your fingers to moisten edge of crust with water, then cover with top crust. Flute edge and slit top to vent steam. Sprinkle top of crust with raw sugar if desired.

7 Bake until crust is brown and juice begins to bubble through slits in crust, 40-50 minutes. Check halfway through baking to make sure edges are not browning too much. If so, cover loosely with a strip of foil.

8 Let cool, then serve with a dollop of sour cream or whipped cream.

pie  use metric
original recipe yield: 1 Pie

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