So good - it's gone! A winter project that I'm working on the little one with is making perfect pie dough on her own....blind folded and hands behind the back...or so it may seem to her. I know it takes a lot of effort to make pie after pie after pie (and eating all those pies - poor thing), but we're committed to the project. The challenge is that we're still cooking out of our pantry and freezer for the month of February, but there are plenty of blueberries and strawberries in the big freezer.
One family can only make and eat so many blueberry pies, so we thought we'd do some research and make pies with the strawberries. There also just happened to be a bag full of our garden rhubarb in the freezer, so why not strawberry rhubarb pie in the middle of winter? It seems like I may be the only person out there with that thought because I couldn't find any info on using frozen berries for this pie, so we decided to wing it. The results are here to be shared and were absolutely wonderful! Hands down one of the best pies we've made yet.
Here's the recipe if you happen to have frozen strawberries and rhubarb:
About 8 -10 cups of frozen strawberries, thawed and drained (reserve juice for smoothies)
About 2 cups of frozen rhubarb, thawed and drained
1/2 c coconut sugar
1/3 c agave nectar
1 T lemon juice
1/4 tsp salt
1/4 c tapioca
pie crust recipe for top and bottom crust (we used Martha's pate brisee but used white spelt, no sugar and 1/4 c plus 2 T ice water)
Mix the above ingredients together, brush the top of the pie with an egg yolk mixed with water, and bake for 20 minutes in a 400 degree oven. Reduce oven temperature to 350 and bake for another 25-30 minutes. Keep an eye on the edges of the pie crust and cover with foil if it starts to get too brown.
Life is short. Make your own pie crust. Do extra crunches and repeat as necessary.
Enjoy the day -Wonderwoman