The number π ( /paɪ/) is a mathematical constant that is the ratio of a circle’s circumference to its diameter. Not to be confused with Pie, defined as a baked food composed of a pastry shell filled with fruit, meat, cheese, or other ingredients, and usually covered with a pastry crust, which consumed in great portions, can indeed add to the circumference of your belly and increase its diameter.
Growing up as a kid in rural Ohio, we somehow seemed to take for granted the fact our parents always raised such staples as strawberries and rhubarb in a garden that most would envy. We always seemed to have an abundance of “the good stuff” and seldom did we venture to the grocery store for such staple items when they where in season.
Our days and evenings where filled with playing in the yards and fields near and around our house nestled quietly in the countryside. Having little time to break from the play, we often fortified ourselves with what ever we could peck from the garden. Incidentally, strawberries where always a go-to, so much so, it was little wonder we ever had anything left for our mom to bake a special treat.
Now, as an adult, I have an even greater appreciation for the fresh stuff that grew in our garden- especially when it comes time for Strawberry season. Strawberries eventually lead to such things as pies, shortcakes and the likes. The sweetness of Strawberries, when married to Rhubarb in a pie, is sheer summer heaven to this born and raised in the country boy. This week I had a hankering. So a Strawberry Rhubarb pie I did make. Here is the recipe:
Start with the PERFECT PIE CRUST here.
* 3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
* 1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
* 1/2 cup (packed) golden brown sugar
* 1/2 cup sugar
* 1/4 cup cornstarch
* 1 teaspoon ground cinnamon
* 1 teaspoon fresh grated ginger
* 1 teaspoon orange zest
* 1/4 teaspoon salt
* 3/4 c. flour
* 1/2 c. brown sugar
* 1/2 c. butter
* ¼ cup chopped walnuts
In small bowl combine all ingredients for streusel topping until crumbly. Mix all of the filling ingredients until evenly coated and all of the dry components are absorbed. Lightly flour a pastry board, marble counter, or kitchen counter. Divide the pastry in half. Pat each piece of pastry into a flat round. Lightly flour the rolling pin. Roll pastry in one direction only, turning pastry continually to prevent it from sticking to the surface.
Using pie plate as a guide, measure rolled-out pastry — it should be slightly larger than the pie plate and 1-8-inch thick. Fold rolled pastry circle in half so you can lift it more easily. Unfold, gently fitting the pastry into the pie plate, allowing pastry to hang evenly over the edge. Crimp the edges of the pastry between two fingers or with a fork. Fill the pie with filling then top with streusel mixture. Bake for 50-55 minutes, until filling thickens. Allow the pie to cool for about 20 minutes before serving so it will set up.