Here is a link to the Strawberry Rhubarb Pie recipe he uses. It's from the website Smitten Kitchen.
He likes this recipe because it uses tapioca to thicken the pie so that the juice doesn't run when you bake and serve it. This recipe also uses less sugar than previous recipes he's tried.
DH usually uses refrigerated Pillsbury pie crusts. They worked perfectly.
The green of the rhubarb mixed with the bright red strawberries makes a delicious-looking pie filling.
Add the top crust . . .
Brush it with a little melted butter . . .
And it's ready for the oven.
I only wish Dad was still here to enjoy it with us.
Since we had enough rhubarb for two pies, DH gave the second pie to our sister-friends, Jo and Margaret (we lovingly call them "the Ladies"), who gave us the rhubarb.
I love the foods we look forward to every summer in Maine.
We're enjoying rhubarb and and fiddlehead ferns now . . .
. . . and later will be able to make pies with sweet Maine blueberries.
It's all good!
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