Strawberry-Rhubarb Pie (Soy, Nut and Fish-Free, Can Be Wheat, Milk and Egg-Free)

 

Happy Father's Day to all the Dads or Dad-like figures out there!  I hope it is an amazing day for you all! 

 

In honor of this wonderful little holiday, I would like to share a recipe for not only one of my Dad's favorite pies, but my hubby's favorite, too: Strawberry-Rhubarb Pie!  This particular recipe is a modified version of one that I found on allrecipes.com as submitted by Terri.  It is soy (if you use all soy-free ingredients), nut and fish-free and can be wheat, milk and egg-free (see variations).  It has a wonderful sugary crust and that sweet/tart flavor profile in the filling that makes this pie a real winner!  If you're a fan of strawberry and rhubarb, this is the pie for you!

 

 

Strawberry-Rhubarb Pie

1 recipe for a soy-free, 9-inch double crust, prepared

 

1 to 2 Cups of white sugar

 

1/2 Cup all-purpose, soy-free flour

 

1/2 teaspoon salt (optional)

 

2 to 3 Cups rhubarb, chopped into small, bite-sized pieces

(no thicker than the tip of your pinky in width)

 

2 to 4 Cups fresh strawberries, cut into fourths

 

2 Tablespoons full-fat, salted butter

 

1 egg yolk

 

2 Tablespoons white or turbinado sugar

 

1. Preheat oven to 400^oF.
     
2. Place 1 half of the pie crust into a 9-inch pie plate and press firmly into bottoms and the sides.
     
3. In a large bowl, mix flour, sugar and salt (if using) together.  (Note: The amount of sugar you use is based on how sweet you want the pie and how tart your fruit is.  If you have especially tart rhubarb and/or strawberries, you will probably want the 2 Cups of sugar.  The salt helps bring out the sweetness of the fruit, but you can leave it out with success.)
       
4. Add strawberries and rhubarb to the sugar mixture and toss well; let stand for 30 minutes, stirring occasionally.  (Note: The amount of fruit is up to you.  Use as much of each as you like, up to 7 Cups total.)
      
5. Pour the filling into the pie crust in the pan.
      
6. Dot the top of the filling with butter and then cover with the top crust, sealing the edges of the top and bottom crust together using your preferred method.  (Note: You may have to cut off any excess dough before sealing the crusts together.)
      
7. Brush the egg yolk onto the top of the pie using a pastry brush and then sprinkle the top with sugar.
       
8. Cut small holes into the top crust to let the steam escape.
        
9. Bake for 35 to 45 minutes or until filling is bubbly (it should bubble through the holes in the top crust) and crust is golden brown.
      
10. Cool before serving.  (Note: This pie is good warm, but is best totally cooled.  The filling gets thicker the longer it cools, as well.  If you cut into it too early (i.e. while it is still hot), the filling will be runny.)
     

 

Variations (Please keep your individual allergen needs in mind when using substitutions/variations!):

• Wheat-Free: Use cornstarch in place of the flour in the filling and use a gluten-free crust.
    
• Milk-Free: Use a dairy-free butter (such as Earth Balance) or lard in place of the butter, and make sure that your crust recipe does not contain any dairy products.  If you use the Easy Pie Crust recipe, you can sub water for the milk and lard/dairy-free butter for the butter in that recipe with success.  You may need to add a pinch of salt, though.
    
• Egg-Free: Use water to brush the tops of the pies instead of the egg yolk.

 

 

Nothing says love like a homemade pie!

 

~*~*~*~

 

What's your favorite pie or summer time dessert?

 

How did you celebrate Father's Day?

 

 

This recipe was submitted to:

The Distinguished Dads Link-Up on Fibro, Fit and Fab!

 

 

Chef Cindy Sez featured my Strawberry-Rhubarb under the "health" section on 6-17-13!