Strawberry-Rhubarb Pie

Nothing reminds me of home and Mom's good cooking like this pie. If you can find some rhubarb, give this a try!


Crust for a 2-crust pie
2 cups diced rhubarb
2 cups strawberries, sliced
¼ cup flour
1 ¼ - 2 cups sugar
1 tablespoon butter

Directions:

Dice rhubarb. Slice strawberries. Place fruit into a large bowl. Add flour, stir to combine. Add sugar - use more sugar if you have very tart rhubarb and like a sweet pie, use less if you like the tartness.

Lay bottom crust in a 9-inch pie plate. Pour fruit into the crust. Dot with butter - cut the butter into small cubes and scatter it over the fruit. Top with the bottom crust and crimp. Snip in a few places to vent. Or, use a sharp knife to cut a pattern in it, or, create a lattice top.

How to Make a Lattice Top:

Take your intended top crust and use a sharp knife to cut it into strips about 1/2 inch (1 cm) wide. Take half the strips and lay them across the fruit, spaced about 3/4 inch (2 cm) apart. Bake at 450°F for 10 minutes, then reduce heat to 350°F and continue baking for 30-40 min., until crust is golden brown. Serve warm, with vanilla ice cream.