"How much do you need?" she asked.
"I dunno. Enough for a pie?" I answer.
I decide to use sugar, cinnamon and a pinch of nutmeg and allspice. I use Clearjel (King Arthur Flour, online) as my thickener, but you can use tapioca or cornstarch. I add some fresh lemon juice, a few pats of butter and add the top pie crust. The "lattice" is fake, I admit. I have a Pie Lattice Cutter.
TASTING NOTES "Mr. I-only-eat-berry-pie Craig" liked the flavor combo a lot. Me? I think that the blend of cinnamon, nutmeg and allspice was just right. The pie crust is tender and flavorful. Of course, vanilla ice cream is a must. Next year, I need to buy rhubarb a little earlier in the season, though I think frozen rhubarb would work just as well. In fact, I think this would be a perfect summer pie for the 4th of July weekend.
Even if you don't make Strawberry-Rhubarb pie, the pie crust is super delicious for any kind of pie. While pie aficionados swear that one must use a pastry cutter I beg to differ. With my food processor, I get tender and flaky crusts. That's my story and I'm sticking to it.
Homemade ice cream is chilling. I'm off to see what Sarah recommends as vegetable side dishes. I'm making-- what else-- another pie, for our BBQ with the family.
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Wishing all of you a safe and happy 4th of July,