This recipe was originally posted in July of 2017. We're bringing it back up to remind you that it is a great time for pie!
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With the Fourth of July just around the corner I wanted to reshare one of my favorite pie recipes, this delicious Strawberry Rhubarb pie! I really hope you're all planning a special Fourth of July celebration. I feel like we need it this year more than ever. Many people are hurting, but I feel like a Fourth of July celebration can be a symbol of hope. The beauty of America is we are allowed to express what we think and feel and try to change for the better. That is what we should celebrate, the freedom that allows us to do that!
I hope you make this pie as part of your celebration, and don't forget that you can buy our pie e-book for lots of other delicious pie recipes. (Linked in side bar.)
Happy Fourth of July!
Hello everyone! I hope you had a lovely and wonderful fourth of July! We had the family over yesterday for a barbecue and swimming. It was a great time and I am really thankful that PH and I were able to buy this house where we can have family over and celebrate together. We had great food because PH is a master barbecuer. Also, I set to work yesterday to make a strawberry rhubarb pie. As you may remember from this Friday Faves post, Madalynn's favorite pie is strawberry rhubarb. I love making strawberry rhubarb pie, and I decided that I wanted to fancy it up for the fourth. So I did a crust topping of stars, as pictured above.
I tried to get a nice shot of it sliced, but I am not the best pie slicer. Don't worry though, that doesn't affect the taste. We ate it with a side of ice cream. So now I am going to give you my recipe for this delicious pie. Don't forget to check out all the rest of our pie recipes here. We love making pie in this family, and we want you to love making it too!
Strawberry Rhubarb Pie
For the pie crust:
Use our recipe here
For the filling:
3 1/2 cups sliced strawberries
2 1/2 cups sliced rhubarb (it's okay to use frozen, especially if you live in a place like Phoenix
1/2 cup granulated sugar
1/2 cup honey
1 TBSP lemon juice
1 tsp vanilla
1/2 tsp cinnamon
1/2 cup cornstarch
3 pats of butter
1 TBSP heavy cream
Preheat oven to 400 degrees Fahrenheit. After putting the bottom crust in your pie pan (9 inches) mix together all of the filling ingredients except the butter and cream. Stir together and pour into pie pan. Top with the pats of butter.For the top crust roll out the dough. Using two different sizes of star cookie cutters cut out stars. Starting at the outer edge place larger stars around in a ring and moving in to the center. Fill in large gaps with the smaller stars. Brush the top with the heavy cream. Place in the oven for 20 minutes. Then reset the oven to 350 degrees Fahrenheit and continue baking for another 25 minutes. Remove from oven and allow to cool before eating.
Creators of Hot Cocoa Bombs! (copyrighted)
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here!