Strawberry Rhubarb Pie Made With Local Fruit in December?

I picked up our monthly share of Locovorious fruits and vegetables from Morgan and York last week. Along with the corn, cranberries, squash, edamame, peppers and blueberries, I found 1 bag of strawberries and 1 bag of rhubarb.  This discovery sent my foodie brain in motion. Finally after much consideration, I decided to make a delicious strawberry rhubarb pie. Not very seasonal I know but what is seasonal in the middle of winter in Michigan?

Strawberry Rhubarb Pie

2 cups strawberries (fresh or defrosted)
2 cups diced rhubarb stalk, skin on (fresh or defrosted)*
1 cup sugar
1/4 cup flour
1 Tbs tangerine juice
1 pie crust top and bottom
butter

Egg Wash

1 beaten egg
1Tbs water
sugar

* If using frozen fruit, be sure to drain the liquid after it has reached room temperature. If you don't it can make for a soupy pie.


1. Preheat over to 450F and place pie crust in a pie plate.

2. In a large bowl combine the fruit, flour, sugar, and juice. Mix until just combined and let sit for 15 minutes.

3. Pour fruit mixture into prepared pie crust.

4. Dot with butter

5. Place either a very well pricked pie crust on top or you can use a lattice top.

Pizza cutter is a great way to cut the pieces for your lattice top

6. Combine the egg and water and brush onto the assembled pie.

7. Sprinkle the top with a generous amount of sugar.

8. Place in the center rack of the 450 degree oven and bake for 10 minutes. Turn the heat down to 350F and bake for an additional 40 minutes or until the crust is golden and the pie is bubbling. If the crust begins to brown too quickly, place aluminum foil around the edge of the pie.

And there you have it, strawberry rhubarb pie made with local fruit in the middle of a Michigan winter.

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