Strawberry Rhubarb Pie
Filling:
1/2 cup agave nectar
3 tablespoons flour
½ teaspoon cinnamon
Pinch allspice
¼ teaspoon salt
2 teaspoons lemon juice
3 cups strawberries, hulled and cut into large chunks (can be frozen or fresh)
3 ½ cups rhubarb, cut into ½-inch slices (can be frozen or fresh)
3 tablespoons flour
½ teaspoon cinnamon
Pinch allspice
¼ teaspoon salt
2 teaspoons lemon juice
3 cups strawberries, hulled and cut into large chunks (can be frozen or fresh)
3 ½ cups rhubarb, cut into ½-inch slices (can be frozen or fresh)
Refer to crust recipe in Recipes: A String of Pearls I. Add little more flour of choice and 1 or 2 tbsp of butter. Add more water as needed.
In a large bowl, combine the sugar, cornstarch, cinnamon, allspice, salt and orange zest. Add the lemon juice and fruit, stirring gently to combine.
Make a solid bottom crust and cut off about a fist size, set aside. Then roll out in a circular form, large enough to drape over the pie plate. Fold in half, then half again. This makes the transfer to the pie plate easier. Lastly, put into pie plate. Take the remaining fist size dough and roll out into a long rectangle. Cut into 1.5 inch wide strips. Fill the pie with the strawberry-rhubarb mixture. Apply the strips of crust like a lattice across the top. Make the pie edge ripply using either a fork's edge or fingers. Bake for 1 hour at 350 degrees. If crust is getting a little too "tan" cover with foil.
