About this time last year, I promised y’all a strawberry-rhubarb pie. My mama taught me, come hell or high water, to always keep my promises, so today I’m making good on that promise. You know the thing about promises? How they’re only as good as the person making them, and how the best ones come without fanfare in the simple yes-and-no variety? Well, this is my version of simple.
Big bowlful of fruit, tender + tart, rolled up with sugar + spice between flaky layers of buttery dough. Baked to perfection with a golden glaze and a sprinkling of sparkling sugar on top. Slice it thin or thick…or just slide your fork and dig straight in. It’s that good.
I’m a sucker for a good promise. It’s like a secret and a hug rolled into one. A promise kept builds trust and intimacy over time. The mortar of relationship. From RSVPs to marriage vows… to Hallelujahs. This one’s as good as my word, friend. And all the sweeter for being so simple. Enjoy it with your Hallelujah, or anytime. Either way, you’ll love it. (I promise.)
The Humble Baker @ www.bakinghumblepie.com
Traditionally, anything with rhubarb is chock full of sugar. This version is going to be less tooth-achingly sweet than the usual variety, but as long as you’ve got some nice, sweet strawberries, I don’t think you’ll miss that sugar one bit. (You’ve got to save room for all that Easter chocolate, right?)
Makes 1 pie, serving 8-12
Print recipe here.
1 recipe double-crust pie dough, chilled
3 1/2 cup rhubarb (about 6 large stalks), in 1/2-inch dice
3 1/2 cups (about 1 pound) strawberries, hulled and halved (or quartered if very large)
1/4 cup maple syrup
1/2 teaspoon ground ginger
1/4 teaspoon salt
1/4 cup quick-cooking (Minute) tapioca
1 tablespoon cold salted butter, cut into small pieces
1 large egg yolk, beaten with 1 teaspoon water (for glaze)
Position rack in lower third of oven. Preheat oven to 400 degrees Fahrenheit. Set chilled pie dough on the counter to warm slightly. Butter a 9-inch pie plate.
Combine the rhubarb, strawberries, maple syrup, ginger, salt, and tapioca in a large bowl, mixing with a spatula until thoroughly combined.
Roll out the bottom crust portion of your dough and place in the prepared pie plate. Pour the fruit mixture into the unbaked crust. Top all over with the tablespoon of butter. Roll out your second crust and place it over the filling. Trim edges of dough to 1-inch of overhang. Roll the edges of dough under to seal, then crimp the edge using your thumb and forefinger. Slice a design in the center of the top crust to let out steam during baking. Brush top crust with enough of the egg yolk-water mixture to leave a thin sheen.
Bake pie in preheated oven for 15 minutes. Reduce oven temperature to 350 degrees and bake for another 35 minutes, or until crust is golden and filling is bubbling. Let pie cool completely before eating, with or without a heaping scoop of freshly whipped cream.
Print recipe here.