Strawberry rhubarb pie

This is adapted from Baking Illustrated

2 bags of frozen rhubarb if you can’t find it fresh – this was 3 cups chopped
2 large containers of strawberries (4 pints I think), hulled and quartered
1/2 cup of sugar – I used turbinado sugar but you could use honey, maple syrup, regular sugar, splenda etc….
1/2 tsp vanilla extract
little bit of egg white
3 tbsp of arrowroot – it’s in the spice aisle and its similar to corn starch…BUT BETTER!
Pie crust

Set your oven to 500F before you start.

I started by taking a whole wheat pie crust from Whole foods and letting it defrost. I would have made one myself but I didn’t have enough time – this one was actually really good.

I took the 2 bags of rhubarb and cooked them for about 8 minutes on medium high in a pot with 1 tbsp of canola oil and 1/4 cup of sugar. Cook until the rhubarb is very mushy, not hard at all.

I think added this mixture to the quartered strawberries, along with the vanilla, 1/4 cup of sugar, vanilla and arrowroot. I mixed it all and poured it in the pie shell. I cut the pie shell 8 times as the recipe suggested, with a whole in the middle. I baked for 20 minutes on the bottom shelf of my oven, on a pan at 425 F (switch from 500 to 425). Then after that, I put the temp down to 375F and baked for 30 more minutes. At this point it was golden brown and bubbling!

I let the pie cool for 5 hours and then we enjoyed it with some ice cream…It was AMAZING. The original recipe called for 1 cup of sugar but really, 1/2 was enough.

Part of it broke off when I pulled the pie out…so I ATE IT.