I got to visit my family in Idaho Falls last weekend for Father’s Day. My family is AMAZING!! The Union Local that my parents belong to set up a team for the Relay for Life in Blackfoot on Friday night. My Mom came up with the coolest fundraiser! She designed this HUGE board that said IBEW and had a cute little house for the JATC (where apprentices train and go to school), another little diner for the Union Hall, a castle in the clouds for the Retirees, etc. On the board were different colors of Zhu-Zhu hampsters. The kids got to pick a hamster and put them on the board. Then a location was drawn out of a bucket for where the cone would be placed. The first Zhu-Zhu to touch the cone won and the kid got to pick a treat. It was so much fun! I got a bit hoarse yelling at those crazy little toys– “You’re going in the wrong way!”. My parents and their compadres walked all night long. Plus, they only got about 4 hours of sleep before they were up and running again. Crazy!
I also got to go and see my grandma Lucille this weekend. I just love her! She’s tall, beautiful, and feisty. Nothing gets past her! She loves gardening and has tomatoes, potatoes, peas, beans, carrots and squash growing. She also has lots of raspberries and rhubarb. I love taking a knife out to the rhubarb and cutting off a piece to eat. I know– I’m weird. I’ve accepted that!
Well, there was a lot of Rhubarb, so I cut enough to take home. While I was doing my laundry last night, I decided to make a pie to keep me busy so I wouldn’t miss my puppies so much. Because I’m traveling so much for work, they will be at my Parents’ house for about a month!
The pie was heavenly and I will definitely make it again! Here’s the recipe– based on a recipe I found on AllRecipes.com. I hope you enjoy!
Strawberry Rhubarb Pie
1 lb. (16 oz) strawberries, hulled and sliced
1 lb. Rhubarb, washed well and sliced
1 cup sugar
1/2 cup flour
2-layer pie crust for a 9″ pie (I used the Pillsbury Refrigerated dough)
1 egg yolk
2 tsp water
1. Mix the sugar and flour together in a bowl. Add the fruit and toss to coat. Let stand for about 30 minutes, stirring about every 10 minutes.
2. Preheat oven to 400°F.
3. Place the first pie crust in the pan and form to the pan. Dock a few times with a fork on the sides and bottom. Fill with fruit, making sure to get all the juices into the pie shell. Brush a bit of water along the outside edges of the dough to help it seal. Cover with the remaining disc of dough. Cut the excess dough off with a butter knife. Press and crimp the edges to seal.
4. Place the pie plate on a foil lined baking sheet to catch any drips. Beat the egg yolk with water and brush on top of the pie with a pastry brush.
5. Baked for 20 minutes, then cover the edges with foil. Return to the oven for another 40 minutes or until the crust is golden and the filling bubbly. I let mine cool overnight and served the next morning at room temperature.