Strawberry Rhubarb Pie

In the past two weeks we have had many reasons to celebrate.  Our anniversary marking 36 years of marriage, and our son’s and daughter-in-law’s marking their first year of marriage.  There have also been weddings, engagements, and of course, birthdays.  In an embarrassment of riches the 4th of July almost slipped by unnoticed except that three recent experiences served as reminders of this 236th birthday.

We had the opportunity to tour a plantation in Nashville where we were reminded of one of the darkest periods of America’s past, and then just one week later we were filled with hope at the recent decision of the Supreme Court to uphold President Obama’s Health Care Law.  Then, just a few days ago I read an article in a Temple Bulletin which included an excerpt of a letter that President Washington wrote to the Jews of Newport Rhode Island in 1790.   “May the Children of the Stock of Abraham, who dwell in this land, continue to merit and enjoy the good will of the other Inhabitants; while everyone shall sit under his own vine and fig tree, and there shall be none to make him afraid….May the father of all mercies scatter light and not darkness in our paths, and make us all in our several vocations useful here, and in his own due time and way everlastingly happy.”

I hope you can enjoy the 4th under your own vine or fig tree, but if not, Strawberry-Rhubarb pie with a scoop of French Vanilla ice cream should do.  Happy 4th!

Strawberry Rhubarb Pie

Pastry

1 1/2 sticks butter (or pareve margarine)

1 1/2 cups all-purpose flour

2 Tb sugar

2-3 Tb ice water

Cut cold butter in cubes and place in bowl of food processor.  Add flour and sugar.  Start processor and add ice water through feeder tube, but only enough water till dough gathers into a ball.  Remove dough and wrap in Saran wrap.  Refrigeration for two hours or up to two days.  Try to handle dough as little as possible when rolling out.  This yields enough dough for two crusts.

Filling

2 lbs. strawberries, hulled, and sliced in half

4 stalks rhubarb, thinly sliced

1  3/4 cups sugar

1 tsp cinnamon

i tsp vanilla

2/3 cup flour

4 Tb butter

In  a large bowl, mix cut fruit with flour, sugar, vanilla and cinnamon.

Pre-heat oven to 400 degrees.  Place one pie crust on prepared dish.  Add fruit and dot with bits of butter.  Cover fruit with second crust.  Crimp the crusts together, make slits in the top, and brush with about 2 Tb milk or non-dairy creamer.  Sprinkle with sugar and place in oven to bake.  Place lined cookie sheet on the tray below the pie to catch any drippings.   Bake for  about 50 minutes or till golden.  Tip: If edges brown to quickly, cover with foil collar.

Enjoy,

Irene