We’re just making this Pie Week, ok?

My friend Mike brought a rhubarb pie to the party on Saturday. I admit, when I heard rhubarb, my first thought was, “there’s one pie I won’t be sampling”. However, he mentioned it was half strawberry, so I gave it a peek when it was moving, bubbling, from oven to table. Hmm. This didn’t look stringy at all. In fact, it neither looked nor smelled anything like the last atrocity-disguised-as-pie that I had been served. Ok, this might be worth a sample.

And it was! The strawberry blended perfectly with the rhubarb, and the way he’d prepped the pie took out all the stringy nastiness I’d previously associated with rhubarb. Well done Mike, well done.

Luckily, he shared his recipe, wchich was modified from here:

Strawberry Rhubarb Pie

1 unbaked 9-inch pie shell

1 pound rhubarb stalks
1/2 pound strawberries
1/3 cup water
3 tablespoons all-purpose flour
3/4 cup sugar

1/4 cup butter, room temperature
1/2 cup granulated sugar
1/2 cup all-purpose flour
1/3 cup old-fashioned rolled oats
1/2 teaspoon ground cinnamon

Heat oven to 350°. Prepare pie shell or thaw a frozen pie shell.

Trim and rinse the rhubarb stalks. Slice large stalks in half lengthwise. Slice rhubarb stalks crosswise in 1/2 to 1-inch lengths. Combine sliced rhubarb and water in a medium saucepan. In a small bowl, combine 3 tablespoons flour and 3/4 cup sugar, stirring until well blended; add to the rhubarb mixture. Add sliced strawberries. Stir well and bring just to a boil. Reduce heat to medium low. Cover but leave the cover ajar to let steam escape and continue simmering for about 5 minutes, or just until tender. Spoon filling into the prepared pie shell.

With a pastry blender or fingers, combine the topping ingredients until blended and crumbly. Sprinkle over the top of the pie. Bake for 35 to 45 minutes, until topping is browned and the filling is bubbly.


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