Strawberry Rhubarb Pie

I've definitely been on a pie kick lately, and I'm not sure why.  Probably just because they're amazing :)
This pie was pretty easy to make... the only changes that I made were to add an extra tbs of cornstarch to the original recipe and to have 3 cups of strawberries and 3 cups of rhubarb.

3 cups rhubarb, chopped
3 cups strawberries, sliced
1 cup granulated sugar
1/3 cup brown sugar
1/4 cup plus 1 tbs cornstarch
1 tablespoon lemon juice
1/4 teaspoon cinnamon
2 pie crusts

In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.
On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate. Spoon in filling.
Make a cutout top crust or cut into strips to make a lattice top
Bake on a baking sheet with sides in a 425 degree Fahrenheit oven for 15 minutes.
Reduce heat to 375 degrees Fahrenheit and bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened, and the crust is golden.

The original recipe says to let it stand for 15 to 20 minutes, but I would let it cool almost completely before cutting.  We tried serving it after half an hour, and it was a crazy mess.  The filling ran out of the other pieces and we could barely tell where they were cut.  After the pie cooled, the filling completely firmed up.

Dutch Apple Pie

This is what I did with my pie crust:

Pie filling:
5 1/2 cups peeled cored sliced cooking apples
1 tablespoon lemon juice
1/2 cup granulated sugar
1/4 cup brown sugar, packed
3 tablespoons flour
1/2 teaspoon ground cinnamon
1/4 teaspoon nutmeg


Topping:
3/4 cup flour
1/4 cup granulated sugar
1/4 cup brown sugar, packed
1/3 cup butter (or margarine), room temperature


Directions:
Preheat oven to 375 degrees.  Fit pie crust into pie plate.
In a large bowl, mix sliced apples, lemon juice, both sugars, flour, cinnamon and nutmeg.  Pile into crust.
In a medium bowl, with a pastry blender or a fork, mix flour, both sugars, and butter until coarsely crumbled.  Sprinkle evenly over apples.  Bake for 50 minutes.

I've made this twice for Susie's family, and both times it's gone over well.  The second time I used up leftover strawberries, which I definitely preferred.  There was maybe a cup of strawberries, but you could add more.  Just keep the amount of fruit the same.  I've also been making this in a cake pan (couldn't find Susie's pie plate), so I'm not sure how this would turn out in a more shallow dish.  Always bake a pie on a cookie sheet in case it runs over!!

Pie!

A while ago I got this huge craving for pie, and Susie decided it would be a good idea for me to make one. I definitely didn't get the crust right the first time, but I think I've figured out the best way to make it.

For one crust:

1 1/4 cups all-purpose flour
1/4 teaspoon salt
1/2 cup butter
1/4 cup ice water

The very first thing you do when you decide you want to make pie is put the stick of butter in the freezer. Combine flour and salt into a large bowl. Using a cheese grater, grate the frozen butter into the flour. Cut in butter until mixture resembles coarse crumbs. Stir in water, a tablespoon at a time, until mixture forms a ball. Wrap in plastic and refrigerate for 4 hours or overnight.
Roll dough out to fit a 9 inch pie plate. Place crust in pie plate. Press the dough evenly into the bottom and sides of the pie plate.

Some tips:
-Don't touch the butter or dough too much. The heat from your hands will melt the butter.
-Don't over work the dough. It doesn't take much to mix the ingredients together!
-Keep the dough cold. I suggest putting the dough back in the fridge after putting it in the pie plate, while you get the filling ready.
-Use milk to form the scalloped edge, and beat an egg into the leftover milk to brush onto the dough.  Start on the edges and go to the middle (otherwise you end up with a puddle of egg wash in the middle)
-If you have leftover pie crust: brush with your egg wash or melted butter, and sprinkle cinnamon and sugar on top.  Bake with the pie for 8-10 minutes.