Strawberry Rhubarb Pie

     This is the pie that proved my father's "Golden Ratio" rule. You can make it with as little as four cups of fruit or as many as eight. I usually split the difference and go with six. I prefer this with a double crust, but the crumb topping is good too. I usually use Demerara sugar for the crumble, I like the heavier, molasses taste.

     No picture unfortunately, by the time I think to snap one, it's gone. LOL

Ingredients

Prepared pastry for single or double 9” pie crust - recipe here

Filling

2-4 cups strawberries

2-4 cups rhubarb chopped into ½-1” pieces

½ cup white sugar

½ cup brown sugar

3 tablespoons of corn starch

Crumble topping –optional

1/4 cup brown sugar

1/4 cup all-purpose flour

2 tablespoons butter

¼ teaspoon cinnamon -optional

1/2 cup chopped pecans or walnuts – optional

Directions

Preheat oven to 400 degrees

Roll out pie crust and place in pie plate, ready for the filling.

In a large bowl, combine strawberries and rhubarb.

In another bowl, whisk together sugars and cornstarch until well combined

Mix fruit with cornstarch and sugars until well coated.

Pour into prepared pie shell and top with second crust or crumble topping

Place pie on a parchment paper lined cookie sheet to catch drips.

Bake in preheated oven for 15-20 minutes and then reduce heat to 350 degrees and

continue baking about an hour until crust is golden brown.


     Always a crowd pleaser, not too tart and not too sweet, just right. Enjoy.