easy as pie
While Southwest Florida may not have a traditional autumn, we can
certainly still enjoy the seasonal joys of baking. Nothing says fall quite like
a delicious, homemade pie. One way to blend the comforting feeling of
the season with the warm Florida climate is to create pies and tarts with
vibrant and refreshing fruits and fillings. Here are a few favorites to try!
strawberry rhubarb pie
2 pie crusts ( see pg. 40)
4 cups chopped rhubarb
2 cups chopped strawberries
¾ cup granulated sugar, plus
more for sprinkling
¼ cup cornstarch
1 tbsp. lemon juice plus 1
tsp. zest
pinch kosher salt
2 tbsp. cold butter, chopped
1 large egg, beaten
vanilla ice cream, for serving
Preheat oven to 375°F. Using a rolling pin, roll out both pie crusts
to about 16” across.
In a large bowl, mix together rhubarb, strawberries, sugar,
cornstarch, lemon juice, zest, and salt until mixture begins to look
juicy. Place one crust into a pie dish and pour in fruit mixture.
Dot with pieces of butter.
With the other sheet of pie dough, make a lattice top. First, cut
the dough into ¾ inch strips. Then, weave strips over and under
each other in a criss-cross formation. Using kitchen shears, trim
the top and bottom crust so there’s a 1 inch overhang, then fold
under and crimp edges together. Brush crust with egg wash and
sprinkle with sugar.
Bake until pie is golden and filling is bubbling, about 1 hour
to 1 hour 20 minutes. If crust is browning too fast, cover with
aluminum foil.
Let pie cool slightly, and serve with vanilla ice cream if desired.
38 | YOUR HOME® MAGAZINE