Happy 4th of July, everybody! I hope that your day is filled with fun, food, sun, cold beverages, and fireworks! I will be spending time with my family, eating yummy food (I'm in charge of homemade baked beans), enjoying tasty drinks, and playing with my nephews. I will probably watch the fireworks from inside- I like the big ones that go off way up in the sky, but not so much the little squealers that shoot sparks out every which direction.
So, in honor of the holiday for all of my American compatriots, I have for you a playlist and my strawberry rhubarb pie recipe. Since I cannot show up on your doorstep with this pie while blasting this music on a boombox, I hope you accept the digital version instead.
Strawberry Rhubarb Pie
1.5 lbs rhubarb stalks
3 cups fresh strawberries
7 oz granulated sugar
7 oz light brown sugar
2 tbsp cornstarch
1 tbsp flour
1.5 tbsp freshly squeezed lemon juice
Preheat the oven to 375 degrees F.
Cut the rhubarb crosswise into 1-inch pieces. Hull the strawberries and cut them in half. Combine the rhubarb, strawberries and sugars and toss gently until evenly mixed. Combine the cornstarch, flour, and lemon juice to make a paste (it will look nasty, but that's okay). Pour the sludge over the fruit and toss to combine.
Divide your pie dough into 2 even pieces and roll out until each disk has 1-inch extra dough past the edge of the pie dish. Put the bottom crusts in the pie plate, then fill with the fruit filling. Top with another crust and crimp the edge however you like, then cut steam vents in the top.
Place the pies on a baking sheet and bake for 30 minutes, then rotate the pan and turn the oven down to 350 degrees F and bake for another 25 minutes, or until golden brown and the insides are bubbly.
How will you be spending your 4th of July? I'd love to hear from you in the comments below!
