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by Anthony Salemme, contributing chef
Memorial Day weekend usually means a big BBQ and the start of seasonal pie baking. This strawberry rhubarb pie recipe was passed down to me by my Aunt Sophie who was a sweet coal miners wife and amazing home cook with the most amazing root cellar filled with put up jars of fruit preserves, tomato sauce and pickled vegetables.
2 cups King Arthur flour
¼ cup sugar
1 teaspoon salt
2/3 cup frozen butter
6-8 Tablespoons ice water
1 egg (beaten for brushing the crust)
2 Tablespoons sugar (to sprinkle over the crust)
4 cups sliced rhubarb
2 cups sliced strawberries
1 ¼ cup sugar
¼ cup flour
1 teaspoon cinnamon
1 teaspoon lemon juice
2 Tablespoons sugar
Mix the flour, sugar and salt in a bowl. Grate the frozen butter into the flour and toss to coat. Slowly add the ice water until it forms a pliable ball. Split in two and chill for 30 minutes.
Roll out bottom crust then place into pie dish.
Mix sugar, flour and egg. Toss in the rhubarb slices and coat with the sugar mixture. Sprinkle 1 Tablespoon sugar on the bottom of the crust. Place half the strawberries over sugar then add the rhubarb mixture top with the other half of the strawberries then sprinkle the remaining sugar over the berries. Brush the edge with beaten egg.
Roll out top crust brush with beaten egg and sprinkle the remaining sugar over the crust. Slice into ¾ “ strips to make a freeform lattice. Trim the edges of the pie.
Bake at 425f for 15 minutes then reduce heat to 350f and bake additional 45- 50 minutes until bubbly.
Anthony loves to cook and share recipes. You can follow him on Instagram at – @mealpvd and online at www.anthonysalemme.com