My Mum and Dad are staying with us for six weeks, before they set off traveling Europe again, and I’ve set about making as many memories and making up for as many occasions as possible while they are here.

We’ve been to Bistro Pierre to celebrate Sarah’s birthday, we have been to the Cotswolds to see the lavender, and we have plans to go back to Bistro Pierre for a six course menu for Dad’s birthday next month.

For Fathers Day, Dad was in the USA, so last weekend I made him his favourite pie as a belated gift.

Strawberry and rhubarb pie is absolutely delicious – sweet but with a hint of tang, soft and warming – I’d recommend it in strawberry season of course, but even in the winter I believe this pie would hit the spot! Best served with a pot of my Mum’s homemade custard, of course.

Strawberry + Rhubarb Pie
Makes: 1 x 9 inch pie

Ingredients:
1 nine inch pie tin
2 pints of strawberries
1 pound of rhubarb
1 cup of granulated sugar
1/2 cup of plain flour
1 teaspoon of vanilla extract
1 teaspoon of cinnamon
1 shortcrust pie crust (I used a premade one that rolled out, and cut the extra to make the lattice on top)
1 egg white for brushing the top of the pie
1 teaspoon of granulated sugar for garnish

Recipe:
1. Chop the strawberries into quarters, and the rhubarb into thin pieces, about 1cm thick. I peeled off the rhubarb skin that came off as I chopped in case it affected the texture of the end result, but if you don’t want to, I don’t believe it will make a difference.
2. Mix the strawberries and rhubarb with the cup of sugar and then the plain flour. Leave for 30 minutes.
3. While you are waiting, preheat the oven to 200 degrees C, and prepare the pie crust in the pie tin, and cut the remaining dough into strips (I managed 9). You do not need to prebake the pie crust.
4. Add the vanilla extract and cinnamon to the strawberry mixture, and put it into the pie crust.
5. Create the lattice on top of the pie, brush with egg white, and sprinkle with the remaining sugar.
6. Bake for 40 minutes, until the crust is golden brown.
7. Let cool for 20 minutes before serving. Eat with custard or ice cream, either way it’s magnificent!

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Dad loved this pie so much he has requested that I make one more before he goes travelling in September. I’m happy to oblige!

Happy baking!
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