For followers of my blog, you probably already know how deeply I was affected by the loss of my Grandma a year ago. As the anniversary of her death approached, I was suddenly given a great gift by my former neighbor Joanne. A big bag of rhubarb! I know what you're saying.. rhubarb?? This time of year? Well as she explained it, she has a big patch of rhubarb in the yard at her new house and she cut it all down only to have it all grow right back! So with more rhubarb than she knew what to do with, she brought it to me.
In past years when Joanne lived right across the street from me, she had rhubarb in that yard too and she would give me tons and tons of it so I could give it to Grandma. Grandma made jam and cobbler, and pie and anything else she could think of to make with rhubarb. But now, it's up to me. Last year I made a cobbler that Nick and I both loved. But this time I decided to make pie like Grandma's.
I've gone over pie crust before, so if you need that recipe it can be found here. The recipe is either doubled or made twice because this pie has a top and a bottom crust.
You will need one pound of fresh strawberries, cleaned, hulled and cut into pieces. Basically I just cut them in half since they are a lot softer than rhubarb and will break down more when baked.
You will also need a pound of rhubarb, cleaned and sliced into about half inch pieces.
Mix the strawberries and the rhubarb together with the juice of one lemon (if it's a drier lemon, use two).
In a small bowl, mix together 3/4 cup of granulated sugar, 1/4 cup corn starch and 1 teaspoon of cinnamon.
After you get your bottom crust in the pie plate, sprinkle about 2 Tablespoons of the sugar mixture on the bottom of the crust.
Then mix the rest in with the strawberries and rhubarb.
Pour the whole mixture into the pie crust. Dot the top with little pieces of butter. About 2 Tablespoons total. All you do is take little pieces of that butter and scatter them around the top of the fruit. You don't have to do this, but hey why not!? Everything is betta wit butta.
Now lay the second crust on top. You're going to have to vent the pie on top so steam can escape so if you want to be decorative, do that before you put the crust on top of the pie. I used a little star cookie cutter to make my vent.
As you can see, my fluting of the edges ability has not improved.
Brush the top crust with cream or milk and then sprinkle with sugar. Now this is imperative. Place the pie on a cookie sheet. DO NOT FORGET THIS STEP or you will have strawberry rhubarb molten lava in your stove.
Place the pie on the sheet in a preheated 400 degree oven. Bake for 30 minutes. If after 30 minutes the crust is getting too brown, then cover the edges with foil. Bake another 15 minutes. I didn't have a "too brown" issue with mine. It baked just fine. In fact, I ended up leaving it in probably for more like an hour total.
Maybe it sounds corny but I felt Grandma with me when I was baking that pie. All the years she tried to get me to eat hers and I was ascared of rhubarb. I have no idea why. But now, Nick and I love it. The pie came out perfect!
Can you see why we call it Celery Pie? =)