One true statement: My mom can bake. cakes, cookies, bread, and especially pie. Awesome pie. As mentioned on numerous occasions, Dom is a bonafide pie fanatic and connoisseur making him distinctly qualified to dub Lou (my mom) the “Queen of Pies.” Much to Dom’s chagrin, I did not inherit Lou’s innate talent for fruit-filled crusts. Knowing this, my mom has always had pie on hand when we visit and one in hand when she came to our home; blackberry-raspberry in June, blueberry in July, apple in September, pumpkin in October, lemon meringue in January, and strawberry-rhubarb in April.
With Lou now living in Iowa, Dom’s pie consumption has fallen dramatically. With uber-fresh rhubarb and just-picked strawberries, it was imperative to work in a pie tutorial (and subsequent “testing”) while she was in town. So following the queen’s meticulous instructions, I duplicated her tart-sweet creation which apparently passed muster as it was wolfed down in record time. (Sonny, who has inherited Dom’s penchant for pie, had a slice for breakfast lunch, and after dinner!)
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- 1 cup sugar
- 1/3 cup flour
- 3 cups rhubarb, chopped
- 3 cups strawberries, cleaned and macerated (or frozen in syrup)
- 1 deep dish pie crust
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Preheat oven to 425 degrees F. Rinse and trim the rhubarb stalks and chop into ¼-inch pieces like you would celery. Place the chopped rhubarb in a large mixing bowl and add sugar and flour and toss to fully coat. Add the macerated strawberries and toss gently to combine.
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