Strawberry Rhubarb Pie - for Henry

 This pie has been son Henry's favorite forever. The strawberries in the farmers markets are especially good in California this time of year and Whole Foods carries a good crop too. Rhubarb is available too so I made this one for his birthday when I visited in DC. It was a special baking experience as my sister Lisa was there and photographed the process. Ohhh, it was so special having her as a partner in the kitchen! I highly recommend you deputize a member of your family to cook beside you. Or take pictures. Or do clean up. It is amazing what you see yourself doing through the eyes of someone else.  So here goes:
                                                      Strawberry Rhubarb Pie

Serves 8
Make one recipe of pie crust (see my last post).

For filling
3 1/2 cups 1/2 inch thick slices trimmed and peeled rhubarb (look out when you peel - red juice all over and it can stain!)
2 pints strawberries, hulled and halved (about 4 cups)
1/2 cup packed light brown sugar
1/2 cup white sugar
1/4 cup cornstarch
1/2 tsp ground cinnamon
1/2 tsp vanilla extract
1/4 tsp salt
1 egg  beaten. 

Preheat the oven to 400. 
Make the filling
Combine first 8 ingredients in a large bowl and mix well.

Make the crust.  Let chilled dough stand at room temp for 10 minutes. Roll out one ball on a lightly floured surface into a circle approximately 12 inches in diameter. Place into 9 inch metal or Pyrex pie plate letting  approximately one inch of dough overhang the plate. make sure the dough is snug on the bottom of the dish but leave a little loose on the sides to accommodate the weight of the filling. Brush the bottom lightly with a little of the beaten egg.

Set aside and rest the second disk of dough for a minute while you fill the pie.

Spoon the filling into the crust. It should mound up slightly in the middle. Roll out the rest of the pie dough into a circle approximately 10 inches in diameter.







 Place over the pie and trim it even with the overhanging bottom crust. Roll to seal, top over bottom, making a ridge along the rim. Crimp the edges.

Take scissors and cut 4 V's down the middle of the pie. Cut another V on each side of your row of V's.

Brush the beaten egg yolk over the crust.  Sprinkle with 1 Tb sugar mixed with 1/4 tsp cinnamon if you like it, and you will.
Place directly on the bottom of the oven  for 20 minutes.

Reduce oven temperature to 350 and move pie to center rack.  Bake about 1 1/2 hours or until golden and filling is bubbling. Transfer to pie rack and cool completely or at least until you won't burn your tongue. Henry says this pie is good cold for breakfast - if you have any left over.
Here is what you look like when you are waiting to take the pie out of the oven.