Strawberry Rhubarb Pie

When I was little, my cousins and I would sneak into my grandmother's rhubarb patch grab a few stalks, and then run into the woods to enjoy our prize. At the same time, one of my other cousins would sneak some sugar out of the kitchen. For years we thought this was a completely covert operation, only to find out that my grandparents, aunts, and uncles were onto us the entire time. They just didn't complain because we were eating something healthy. Rhubarb will always have a special place in my heart, it reminds me of careless summer afternoons as a kid.

My mom used to make strawberry rhubarb pie. Strawberries and rhubarb are the perfect combination, the sweetness of the strawberries pairs perfectly with the tartness of the rhubarb. They are also conveniently ripe at about the same time. My mom's recipe used fresh rhubarb and a packet of strawberry jello mix. Don't get me wrong, the recipe is amazing and crazy easy to make. Thom and I avoid processed foods, so I decided to find a recipe that utilized real strawberries, and I would say I was successful.

My recipe is based off of this recipe I found on epicurious.com, and can be found here. I made a couple of modifications.

What you need:

Filling:
Your favorite recipe for a 9 inch pie crust.
3  1/2 cups sliced rhubarb, about one pound
3 1/2 cups sliced strawberries, about one pound
1/2 cup brown sugar
1/2 cup white sugar
1/4 cup corn starch
1 teaspoon cinnamon
1/4 teaspoon salt

Crumb Topping:
1/2 cup white sugar
3/4 cup flour
1 teaspoon cinnamon
6 tablespoons cold butter cut in pieces

What you do:
1. Preheat oven to 400 degrees, line 9 inch deep dish pie plate with pie crust.

2. Combine remaining filling ingredients, combine gently do that you do not crush the strawberries. I used a large fork and tossed everything like a salad. Fill the pie crust.

3. Combine the topping ingredients, and cut the butter in with a pastry fork or two forks. We are going for a mixture with the consistency of damp sand that will hold its shape when squeezed together. Sprinkle topping over filling. It may seem like a lot of topping, but some of it will be absorbed by the filling, so be sure to use all of it.

4. Bake at 400 degrees for 20 minutes. Then reduce oven temperature to 350 degrees and bake for an additional 1 hour and 25 minutes, or until the crust is golden. I strongly recommend placing the pie plate on a cookie sheet in the oven, my pie bubbled over a little.

5. Allow the pie to serve completely before cutting it to allow everything to set.