Homemade Rhubarb Pie

Hey guys! This will be a pretty quick post before I throw up my big project I just did with A.

I've always loved rhubarb, but around town its SO hard to find and even when I do find it, its very rare that I find a large quantity or even rhubarb thats not already rotting and gross. WELL... a few days ago we were grocery shopping at an undisclosed location (like I'm gonna share where I find the good stuff...) when I found the biggest, freshest rhubarb I've seen in YEARS! So, we bought a lot because A saw it and immediately wanted strawberry rhubarb pie. This recipe is for the strawberry rhubarb that I just made, and the only difference from my regular rhubarb is one less cup of rhubarb, add the strawberries and some orange juice. So its not hard to adjust the recipe if you just want some good ole rhubarb pie without the extras!

2 pie crust

3 cups sliced rhubarb -sliced into 1/2 inch pieces

2 and 1/2 cups chopped strawberries

1/3 cup light brown sugar

1/3 cup sugar

1/4 cup cornstarch (DO NOT skip this, your pie WILL be runny)

1/4 teaspoon salt

1 Tablespoon orange juice

1/2 teaspoon pure vanilla extract

2 Tablespoons unsalted butter, cut into small pieces

1 large egg, lightly beaten with 1 Tablespoon milk

-Make the filling: Stir the rhubarb, strawberries, brown sugar, sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.

-Preheat oven to 400°F

-Carefully place your dough into a pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving all of the extra liquid in the bowl (you don't want that in the filling in there because it will leave you with a runny pie). Dot the pieces of butter on top of the filling.

-Place your second pie crust on top in whichever form you desire; lattice, vented, etc...

-Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little sugar.

-Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F and bake for an additional 25-30 minutes. After the first 20 minutes of bake time.

-Allow the pie to cool for 3 full hours at room temperature before serving. This is VERY important. I know, it looks good and you want to eat it now. BUT. Giving it the 3 hours to cool down allows for the pie to thicken up. Enjoy XO -B