|Strawberry Rhubarb Pie with Vanilla Ice Cream (Kawartha Dairy)|
2 nine inch unbaked pie shells (I have shells, that I made from Tenderflake lard, stored in my freezer)
2 cups diced rhubarb, unpeeled
2 cups fresh strawberries, cleaned and diced
1 1/4 cup white sugar plus 1 tsp, divided
2 tbsp flour plus 1 tsp, divided
1 tsp or more lemon zest
Sugar to sprinkle over top crust.
|A look inside|
In a large bowl, combine the rhubarb, strawberries, white sugar, and flour. Mix well. Sprinkle the white sugar/flour mixture onto the bottom pie shell and then pour the rhubarb/strawberry mixture into the pie shell. Spread the mixture out evenly and then sprinkle the lemon zest. Dampen crust edges, lay top crust over. Trim and crimp to seal. Cut slits in top and sprinkle with sugar.
Bake in a 400 degree oven for about 40 minutes, or until golden brown. (If you have a convection oven you can bake on convection for the last 5 minutes or until the top is a nice golden brown colour.) I recommend you put the pie on a baking sheet as the filling will tend to escape. This pie is a little runny when eaten warm or at room temperature which is why I recommend the vanilla ice cream on the side. The warm filling mixed with the ice cream is heavenly. :D