Pie.Is.Amazing. Seriously, I can say no to a piece of cake, but I will never,
ever, pass up a piece of pie. Pie inspires people to break into song (yes, I'm counting the "my oh my, i love pie!" ditty as a song), or shout things like, "I am going to make
sweet love to that pie!"
It's powerful stuff.
The
Farmers' Market and Bazaar in Baltimore is positively teeming with delicious produce right now, and shows no sign of slowing down. I was particularly excited to see a few vendors with rhubarb right along side fresh strawberries two weeks ago. In the past it seems like the window of time that both rhubarb and strawberries were in season and available simultaneously and in relatively close proximity to my kitchen was really short. But this year the fates aligned, and (my oh my!) I have pie!
 |
Fresh farmers' market strawberries,
with asparagus in the back! |
This recipe is adapted slightly from something I found years and years ago on care2.com. It's a pretty simple recipe, using only honey as a sweetener, and therein lies its beauty -- each bite delivers unto your tongue the piquant tartness of fresh rhubarb and the juicy red sweetness of fresh, ripe strawberries, peppered throughout with the pleasant sweet, spiciness of cinnamon and cardamom. (See, pie can make you wax poetical, too.)
Strawberry Rhubarb Pie
Strict vegans take note: you can easily sub maple syrup for the honey to make a sweet vegan treat!
Ingredients:
1 10 in. double pie crust (I used the Wholly Wholesome pie crust from my freezer)
4 c. fresh rhubarb, sliced about ¾ in. thick
2½ -3 c. fresh strawberries, thickly sliced
1 c. honey (or maple syrup)
5 TBSP. arrowroot (or cornstarch)
2 TBSP. white flour
a generous dash of cinnamon
a generous dash of cardamom
If you're using frozen pie crust, take it out to thaw before you begin.
Once you've sliced your rhubarb, set it in a mesh colander with a bowl or saucepan underneath. Pour the honey or maple syrup over the rhubarb, letting the excess drain into the pan or bowl below. Let sit for 1 hour.
Preheat oven to 350 degrees. Mix half of the honey run-off with the arrowroot or cornstarch, and whisk continually over medium heat. (Warning!: when this thickens, it happens really quickly, so don't stop whisking or else you'll get a congealed mess!) Once honey mixture has thickened, add the other half of the honey run-off, whisk to combine, and remove from heat.
Combine rhubarb, strawberries, flour, cinnamon, cardamom, and honey mixture in a bowl. Gently mix to coat with the spices and sauce. Turn the pie filling into pie crust and place top crust on top. Seal the edges with a fork, and be sure to slash the top so that steam can escape. Bake one hour, until crust is lightly golden.
After your pie is cool enough to handle, it should probably be refrigerated so that the filling can set completely. (But I couldn't wait that long.)
***
Epilogue
Pie crust is tricky. The butter, water, and rolling surfaces need to be cold enough to avoid melting the butter. Space, deft hands, and patience are required and apparently I'm lacking in one of those things. I have friends who make fantastic pie crust from scratch. Buttery and flaky -- amazing. And even though they've generously shared those recipes with me, my crusts are still a work in progress. So while I perfect the art of homemade pie crusts, frozen ones are great substitutes in a pinch.
One of the two pie crusts was cracked pretty badly when I took it out of the freezer, but unfortunately no amount of water and gentle re-rolling would put it back together. My top crust looked like Franken-pie:
I guess I'm sharing this because its okay if your crust isn't perfectly smooth or latticed evenly all the time (I repeat that to myself a lot). What
is important is the fact that there is PIE. Pie with an amazingly delicious filling. Pie that is buttery, sweet, tart, local, and seasonal -- disfigured as it may look.
I think I'll go have another piece...
