Daddy's Strawberry Rhubarb Pie

It's rhubarb season in Maine, with strawberries to follow soon. My Dad (aka "Daddy") loved strawberry rhubarb pie and we often substituted it for birthday cake on his June 15th birthday.  I can't even smell rhubarb pie without remembering Dad (a humble member of the "Greatest Generation" who survived the beaches of Normandy) and how much he enjoyed it.

We knew a pie was in our future when friends of ours, two sisters who have lived in our small Maine town their whole lives, surprised us with a big bag of fresh rhubarb last week. DH, who is the baker in our family, found some beautiful strawberries to add to sweeten the pie.

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!

This post is linked to:

Wednesday DIY Link Party at To Grandma's House We Go
Talk of the Town at Knick of Time