As you regular visitors know, Aunt Julie--The Pop'r Queen--bakes quite a bit. She regards this kind of nesting as a "tasty therapy," which helps to brighten her day, along with those of Uncle Lynn (you all know him as The Pop'r King) and the rest of her brood.
Last week, Aunt Julie dropped a delightful Blueberry Pie recipe on us. Today, she reached into her Secret Recipe Box and pulled out an index card for Strawberry Rhubarb Pie. Uncle Lynn's on his way home from Talking Pop'rs at the International Food Technology get-together in New Orleans. Anyone who Snaps, Crackles or Pops in the food industry was at the IFT Fest, including The Popr King, promoting his home-grown company with the able assistance of two of his sons, who help run the family business.
This yummy pie combines a fruit and a vegetable that are both in season. Won't Uncle Lynn and the boys be pleased when they get home? Aunt Julie's happy to share, so enjoy!
Strawberry Rhubarb Pie
2 cups cut up strawberries (Julie uses more!)
2 cups cut up rhubarb (Julie uses more!)
1 1/3 to 1 ½ cups sugar
1/3 cup flour
Heat over to 425 degrees. Prepare pastry. (Auntie J's secret? "Unrolling a Pillsbury crust, and thanking God that I don’t have to make my own!") Mix sugar and flour, and then gently mix these ingredients with the strawberries and rhubarb, to coat them. Obviously, if you'd like more than 2 cups of each fruit/veggie, you should go for it--Aunt Julie does! Turn the mixture into a pastry-lined pie plate. Sprinkle with any remaining sugar/flour mixture. Cover with top crust. Cut slits and sprinkle with sugar. Seal the edges well. Cover the top of the pie foil, 'til the last 15 minutes of baking. Bake 40-50 minutes. Best served warm, with plenty of vanilla ice cream!
