So I made this pie a few weeks back, when it was still cold and rainy and I felt the need to make something that at least tasted like spring.
Isn't spring supposed to pop? I seem to remember springs of the past just showing up on your door step one day, announcing with chirping birds, a warm sun, and beautiful flowers sprouting, practically singing in your face "Im heeeeeeeere!" Well, folks…spring has lost her voice this year.
I was surprised (and maybe a little too excited) to see that our local farm had big beautiful rhubarb stalks despite the damp, cold April we had. Farmers are magicians, I swear. I could not resist them. I already had a few pints of strawberries at home- so I figured I would come up with something that tasted like spring. A strawberry rhubarb pie never seems to disappoint. I added a little splash of rosewater to my pie filling, and made some cardamom ice cream to put on the side. Its like a warm spring day to your tastebuds!
• Cardamom Ice Cream •
makes about 4 cups
• 1 cup whole milk
• 1 cup heavy cream
• 1 tablespoon vanilla extract
• ¾ teaspoon ground cardamom
• 6 egg yolks
• ¾ cup granulated sugar
Add the milk, cream, and vanilla to a saucepan on medium heat. Whisk in the cardamom. Bring the liquid to a gentle simmer.
Vigorously whisk the yolks and sugar together in a bowl. When the cream is just starting to simmer (don't boil it), slowly pour some of the liquid into the yolks while whisking.
Pour the egg and sugar mixture back into the saucepan with the rest of the milk, and turn the heat down to medium-low. Stir in a figure 8 motion with a wood spoon or rubber spatula for several minutes until slightly thickened. Remove from the heat. Allow to cool for several minutes, stirring periodically. Cover with plastic wrap that’s pressed directly against the liquid to prevent a skin from forming. Chill until very cold, preferably overnight.
Prepare ice cream according to the manufacturer's instructions.
• Strawberry Rose Rhubarb Pie •
makes one 9" pie
• one pie crust, top and bottom
• 4 cups chopped strawberries
• 4 cups chopped rhubarb
• 1 cup granulated sugar
• ¾ cup corn starch
• zest of one orange
• 1 teaspoon rose water
• 1 teaspoon vanilla extract
• 1 egg white beaten
• 1 egg beaten with 1 tablespoon water
In a glass or ceramic bowl, gently stir together everything except the butter and egg white and egg yolk. Stir well to make sure the cornstarch is completely incorporated.
Roll out the bottom crust and place in the pie pan. Brush the crust with egg white. This forms a nice barrier between crust and filling, and keeps the bottom crust from getting soggy. Place the pan in the fridge while you roll out the other crust.
Roll out the top crust. You can leave it as a whole top crust, like you would with an apple pie, or you can get creative. I liked the lattice look with this one.
Pour the filling into the bottom crust in the pie pan. Top with crust or lattice. If you use full crust on the top, make some vents. Pop the entire pie in the fridge for an hour or more.
Preheat oven to 425°. Place the pie in the lower third of the oven on a cookie sheet lined with foil or parchment to capture spills. Brush the lattice or top crust with egg wash (egg yolk mixed w/1 T water.) Bake for 20 minutes.
Lower the oven temperature to 350 and bake an additional 55 minutes. If the crust starts to brown too quickly, tent with foil.
Allow the pie to cool completely - 3 to 4 hours minimum - before serving.
Listening to: King of the World by First Aid Kit