Bake 52 Week 16: Strawberry Rhubarb Pie

I’m fairly new to this whole pie thing and this is the first real fruit pie that I’ve made.  I’ve never had strawberry rhubarb pie before, and was a little apprehensive because rhubarb just screams vegetable to me.  Owen even asked if it was strawberry celery, since it…well, looks like red celery.  On the other hand, I’d heard that rhubarb is tart, and tart is one of my favorite things.

Much like last week (only worse) it was a CRAZY day the day I had to make this pie.  I’m preparing to head to Washington D.C. for a week to visit my sister and had LOTS to do!  Today was my cooking day, so along with this pie, I made 3 freezer meals and 8 loaves of bread.  My kitchen was a disaster!

The prep work for this pie wasn’t too bad.  Cut up the strawberries and rhubarb, toss them in a bowl with some sugar, and let it sit for an hour to get the juices going.

In the meantime (between chicken parmesan and pork chop marinade) I got the pie crusts rolled out.  I’ve never done a double-crust pie before, so I was a little nervous about this part, but it wasn’t hard at all.  I obviously need some practice when it comes to making the edges look pretty though!

As luck would have it, my last four loaves of bread were ready to bake at the exact same time as the pie.  Figuring the pie would get soggy if I baked it second, I left my loaves to rise for a bit longer and put the pie in.  Unfortunately, I missed the part in the recipe where it says to turn the heat down and bake for 25 more minutes, which meant my bread was left to rise for an hour longer than they needed.  Whoops!  This is what happens to bread when it rises too long…

Good thing my pie came out looking better than my bread!  I thought it was rather pretty for being a first-timer.

Had I not had so much to do at the same time, I don’t think this pie would have been too terribly time consuming to make.  I made the crusts the night before, which helped.  I’m not quite brave enough to venture out in the pie crust world yet, so I stuck with Amanda’s fail-proof recipe, which is soooo easy!

In the end, fear won me over and I cut four slices of pie for the family instead of five.  I did have a little taste of the filling (nice and tart!), but after cooking, the strawberries had lost their beautiful red color and the rhubarb just looked like celery tainting the pie.  Owen asked for two pieces, Joseph said it “wasn’t bad”, Emmy ate around the rhubarb, and Ryan complained about the whole thing.  The response from the office this week seemed to favor those who already liked strawberry rhubarb pie….we didn’t convert anybody with this one.  However, the pie crust was a BIG hit!

Valerie was this week’s host, and you can find the full recipe on her blog!


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4 Responses to “Bake 52 Week 16: Strawberry Rhubarb Pie”

  1. Valerie Says:

    Your pie is too pretty to eat!!

  2. bekah Says:

    Beautiful pie! Wow. I’m so impressed by how much you got done in a day. Hope your visit with your sister is grand!

  3. jen Says:

    your pie is just beautiful!! I love your kitchen, too. I feel like I could just pull up a chair and visit for awhile. Have fun visiting with your sister!!

  4. Amanda Says:

    Your pie looks so good! I am glad you like the recipe, I can’t seem to stop using it! And why do I feel like your kitchen looks way too clean to be considered a “disaster”???

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