I have decided to take a break this week in the kitchen and allow the spotlight to shine on a dear friend and fellow foodie. I have known Brandi for just about 10 years and we have been laughing together for just as long. On one of our latest trips to her home in Pittsburgh she honored us with one of her Strawberry Rhubarb Pies. Some folks are nervous about the addition of the latter ingredient, infiltrating the sugary sweetness of the strawberry, but I have good news for you nay-sayers. In 1947 New York State court ruled that rhubarb was used in the U.S. mainly as a fruit, so it shall be considered as such! That’s right, rhubarb is fruit. Feel better? I thought so!
Brandi’s pie is a great example of a recipe that does more than tickle your tastebuds. Along with the “fruit”, the pie is filled with loving memories, the warmth of a close friend, comfort, and butter! I asked Brandi if it was ok to share her recipe and she said “yes” without even flinching. I hope that the love we all feel when Brandi makes this for us somehow jumps off this blog and into your kitchen. Below is the recipe for Brandi’s Strawberry Rhubarb Pie.
2 Store Bought Pie Crusts (Please note in the photos, the crust IS homemade. On a special recipe like this, I suggested Brandi keep some things sacred 😉 )
2 Cups Chopped Rhubarb
2 Cups Sliced Strawberries
1 1/3 Cup Brown Sugar
1/4 Cup Cornstarch
1 Tablespoon Lemon Juice
1/4 Teaspoon Cinnamon & Nutmeg (Plus a pinch if you feel naughty)
1 Egg, Beaten
1-Preheat oven to 425
2-Combine all ingredients except for egg.
3-Put one pie shell in the pan, pour mixed ingredients on top, put lattice top on pie using egg to seal intersections (Brandi’s Quick Tip: cover the entire pie crust in egg before cutting lattice strips. Then seal the top after laying pattern. Then throw a little raw sugar on tops just for looks.)
4-Bake for 15 min covered in foil.
5-Remove foil and reduce heat to 375.
6-Bake for another 45-50 min or until done.
I want to thank Brandi for always being a wonderful host! This post is dedicated to the weekends spent in Pittsburgh with Brandi and her husband Tim and Richelle and her husband Steve.
I’ll leave you with a photo that sums up our stays in Pitt… leaving a restaurant feeling like this…