This is definitely my favorite time of the year at the market - ruby red strawberries are available by the carton next to the long stalks of rhubarb, snap peas are piled high and fragrant green garlic pave the way for the soon to arrive fava beans, blueberries and peaches. I love pairing these fresh market finds together to create seasonal dishes, whether for dinner or dessert. One of my favorite combinations is strawberry and rhubarb where the former lends a sweetness while the latter adds a tart bite. On a recent Sunday dinner with the family, I decided to make Strawberry Rhubarb Pie and topped it off with Rose Scented Whipped Cream. This pie is truly summer in a bite!
Strawberry Rhubarb Pie with Rose Scented Whipped Cream
Ingredients - Crust from the Four and Twenty Blackbirds Pie Book
2 1/2 cups flour
1 teaspoon salt
1 tablespoon sugar
2 sticks unsalted butter, chilled and cubed
1 cup ice water
1/4 cup apple cider vinegar
Directions: Sift flour, salt and sugar into a bowl. Using a pastry cutter, cut the cubed butter into the flour mixture until it resembles coarse sand. There can be bits of butter that haven't completely been combined. Next add the ice water and apple cider vinegar into a bowl. Add 3 tablespoons of the water and apple cider vinegar mixture into flour mixture. Use pastry cutter until the dough begins to come together. (Note - it is best to add the liquid one tablespoon at a time to ensure if you need more or less.) Place into plastic wrap and chill for 4 hours. If you prefer you can use a food processor instead of doing it by hand to save time.
Ingredients - Pie Filling
2 cups strawberries, chopped into pieces
2 cups rhubarb, chopped into pieces
1 1/2 tablespoons corn starch
3/4 cup sugar*
1/2 teaspoon cinnamon
pinch of nutmeg
pinch of salt
sanding sugar, for crust
Half Pint Heavy Whipping Cream
2 teaspoons sugar
2 teaspoons rose water (food grade, can be purchased here or at Middle Eastern grocery stores)
Directions: Preheat oven to 350 degrees. Roll out 3/4 of the pie crust and place into pie dish. Reserve remaining 1/4 of dough for lattice top. To make the lattice top, roll dough into a long rectangle on a floured surface and cut into 6 strips. Combine the chopped strawberries, rhubarb, corn starch, sugar, cinnamon, nutmeg and salt into a bowl. Mix to combine. Pour filling into pie shell. Place lattice crust on top. Crack egg into a small bowl and using pastry brush, brush lattice and crust with egg wash, sprinkle with sanding sugar. Bake for 40 minutes or until pie crust is golden. Let cool. When ready to serve, place heavy whipping cream into a bowl with sugar and rose water. Beat until soft peaks form. Serve atop pie.
* I always like to taste the sweetness of berries before and while I am adding sugar to make sure that the perfect amount is added. If your berries are sweeter or not as sweet feel free to adjust sugar amount.
Pie filling recipe adapted by Martha Stewart
*Photography & Styling by Alison