I just got back from the supermarket where the cashier wished me a “Happy Pie Day!”
At first I thought she was being sarcastic because I didn’t have a single item in my cart that was pie-worthy. Then, she flashed a smile, pointed to her cherry pie-shaped lapel pin, and explained that January 23rd was National Pie Day.
Thanks American Pie Council.
A day to celebrate pie? Yum! Then again, who needs an excuse to eat pie?
If you are looking for a way to honor the great American sweet and flaky dessert today, then consider making my daughter’s favorite pie:
STRAWBERRY RHUBARB PIE
Ingredients for Crust:
2 1/2 cups all-purpose flour, plus a little additional flour for dusting
3 teaspoons sifted powdered sugar
1/2 cup butter-flavored Crisco
1/4 cup salted butter
Pinch salt
1 egg
2 teaspoons vinegar
1/4 cup very cold water
Ingredients for Filling:
2 1/2 cups chopped rhubarb
2 1/2 cups strawberries, cut into large pieces
1 1/2 cups sugar
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large decorative white sugar crystals
Directions:
Blend the flours, sugar, shortening, butter and salt.
Whisk egg, vinegar and water in a 2-cup measuring cup and pour over the dry ingredients. Mix well.
Dust the additional flour over the ball of dough.
Divide the dough into two smaller balls.
Roll out one piece of dough to make bottom of crust.
Place it into a pie dish and put in refrigerator to chill.
Preheat oven to 425 degrees.
Meanwhile, mix the rhubarb, strawberries, sugar, flour, zest and juice of lemon, dash of cinnamon, and vanilla.
Mix well in a large bowl and pour into chilled crust.
Dot the top of the filling with the butter.
Brush edges of pie crust with egg white wash.
Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large sugar crystals.
Bake for 15 minutes, then decrease temperature to 375 degrees and bake for an additional 45 to 50 minutes, or until the filling starts bubbling.
Remove pie from oven and allow to cool a bit before serving with vanilla or cinnamon ice cream.
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