Saturday was a beautiful day and consisted of birthdays, beaches and BBQ.
Got to get in those beach days before the San Diego "winter" comes and we have to wear hoodies to the beach instead of bikinis. Brrr.
Sunday, I had two things on my list. 1. Go for a run 2. Make a Strawberry-Rhubarb pie from scratch. I accomplished both. Sometimes it's nice to make my lists short and attainable to ensure I get to cross everything off, just a small victory.
I'm not sure where the wild hair for Strawberry-Rhubarb pie came from as it definitely symbolizes to me, "Minnesota fall." Why I would crave a "Minnesota fall" feeling on a San Diego summers day is beyond me. Perhaps I just wanted to escape my reality for a few hours or perhaps I just wanted pie. No need to over-analyze it, it made me AND my boys happy. That's all I ask for.
The recipe I pulled from www.foodnetwork.com. There are a million pie recipes out there so I chose this particular recipe for 2 reasons. 1. Its call "Grandmas" Strawberry-Rhubarb pie. (usually Grandmas really know what they are doing in the pie department.)
2. It called for Tapioca and I am a huge fan. I have a scary love for tapioca.
The link and recipe are below if anyone is interested. I will say, if you make it from scratch, crust included, (which I did) it's a commitment. It says total time 1 hr 20 min. It took me approx 4 hrs and 39 min.
However, I have a brain injured husband, whom I had to talk out of climbing up a ladder to go on the ROOF to get a ball that was stuck. As well as a 4 year old who loves to "help" in the kitchen. You do the math.
Grandma's Strawberry-Rhubarb Pie Recipe
1 hr 20 min (in a perfect world)
1 hr 5 min
2 cups all-purpose flour, plus additional flour as needed, up to 1/4 cup
1/2 cup cake flour (recommended: Soft As Silk)
3 teaspoons sifted powdered sugar
1/2 cup butter-flavored shortening (recommended: Crisco)
1/4 cup salted butter
2 teaspoons vinegar
1/4 cup ice cold water
2 1/2 cups chopped red rhubarb, fresh
2 1/2 cups de-stemmed, washed and cut strawberries (in larger pieces)
1 1/2 cups sugar (1 1/4 cups for high altitude)
2 tablespoons minute tapioca
1 tablespoon all-purpose flour
1/2 teaspoon lemon zest
1/2 teaspoon lemon juice
1/2 teaspoon ground cinnamon
1 teaspoon vanilla extract
3 tablespoons butter, cubed small
1 egg white beaten with 1 teaspoon water
Large granule sugar
Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
Preheat oven to 425 degrees F.
Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.
The park, the reward for staying in the stroller while I run. It's all about compromise.
Yes, in his pjs at the park. We do what we want.