Strawberry Rhubarb Pie
Ingredients 3 1/2 cups rhubarb in 1/2" pieces, 2 cups sliced strawberries, 3/4-1 cup sugar (depending on sweetness desired), 4 tablespoons cornstarch, 1/4 tsp salt, tsp orange zest 1 double crust pie dough recipe* for a 9 inch pie
METHOD Toss rhubarb and strawberries, sugar, cornstarch, salt, zest. Let sit 10 minutes. Fill pastry-lined pie dish, add top crust. (For a nice glaze, pastry brush a thin layer of egg white or cream over the top.) Cut slits in the top for the steam to escape.
FINAL Place pie on middle rack of 400°F oven, with a baking sheet on a lower rack to catch any juices.Bake for 20 minutes at 400°F, then reduce heat to 350°F, and bake an additional 40-50 minutes longer (50 to 60 minutes longer if doing a 10-inch pie). The pie is done when the crust is nicely browned and the filling (that you can see through the venting holes) thick and bubbly. Remove from oven and let cool on a rack.
SERVE warm or cold. At room temperature, juices will thicken.
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Might be extra-nice served w/ this scrumptious sauce from the famous Chasen's restaurant.
ICE CREAM SAUCE
Whip stiff 1/2 c chilled h/cream, 2 tb conf sugar, 1/2 tsp vanilla. Fold in softened pint best vanilla ice cream. NOTE Chasen's fold in mashed banana steeped w/ tb dk rum.
