Strawberry-Rhubarb Pie Mark 2

Beautimus

It has taken me a while to post something new, and this is because the Summer season is screaming toward Autumn. It's hard not to get caught up in all the time spent with loved ones, and the knowledge of the warm days for swimming and family becoming finite. So to celebrate this season, and to Celebrate not being locked to the computer: I have made a Wonderful Pie.

Make your crust as you will. (I use Publix Brand Pie Crusts)

4 stalks of Rhubarb

It starts

1 lb of Strawberries

2/5 cups of cornstarch

1 1/2 cups of sugar (I used light brown)

Turbinado Sugar for the crust

Egg White

Nutmeg

Cinnamon

Allspice

First cut your Rhubarb, and Strawberries into thin slices. and mix all the ingredients into a syrupy cacophony in a bowl.

My girlfriend bought me this awesome pie pan, so I lined it with my pie crust, and filled it with my filling. My last pie was a crust covered soup with plant matter in it, so I upped my cornstarch to 2/5 of a cup.

A good pizza roller cut my other crust into strips so I could make the lattice top for my pie. After you get your lattice made, brush your crust with egg white, and sprinkle it with your turbinado sugar

After you make your top, place it in the oven for 15 minutes at 425 degrees. This is the trick of making this pie: After the first 15 minutes, turn your heat down to 350, and cook for a further 60 minutes. When you get it out, it should look like this:

15 minutes in the oven at 425.

Now that we have such a beautiful confection, there is only one thing left to do....

EXTREME ANGLE SHOT!

Extreme Pie!