So yes, spring is a time for reemergence and renewal, a time to both energize and also to just stand in the sun. But for me, well I also get touches of trepidation too as the weather warms and earth begins to bloom again. Because to be a bit corny, but spring hasn't always been all sweetness and light for me. It's been tart, a lot of the time, with a fleeting taste of something bitter amongst all the sweet. I guess I should explain a bit further.
|I'd be hard pressed to think of a better combination of both sweet and tart than strawberry rhubarb pie |
So I'm giving you spring my way. A sweet and tart (and vegan) strawberry rhubarb mini pie with a touch of some warm Indian spices to add a little kick. It's sticky and puckery, ruby red and has a bite that tastes just like the sun. Rhubarb, also known as the pie fruit, is grown for it's candy red colored stalks that are boiled down with fruits, most commonly strawberry, and spices like clove and cinnamon to make pie filling or jam. And fun fact for the thespians out there, the word rhubarb is often used by actors talking quietly to one another on stage to simulate real conversation, since it contains no harsh sounding consonants and is hard to detect.
Strawberry Rhubarb Pie
3 1/2 c. 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, hulled, halved (about 3 1/2 cups)
1/4 c. (packed) golden brown sugar
1/4 c. honey
1/4 cup sugar
3 Tbl cornstarch
1/2 tsp. lemon zest plus a small squeeze of the juice
1 teaspoon ground cinnamon
1/2 tsp cardamom
1/2 tsp garam masala
1/4 teaspoon salt
I made my Mom's pie dough recipe- with all vegetable shortening- to make it vegan and since I was making mini pies just sprayed some Pam into my muffin tins and cut the dough out to size to fit (I used a large coffee mug as mold to cut out)
1. Preheat oven to 400. Combine all filling ingredients in a bowl and toss to combine.
2. Cut out dough and place in dish (whether for mini pies or for 1 large pie). Spoon filling over. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
3. Bake 15 minutes at 400- or 20 for one big pie. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 50 min for mini pies, 1 hr 25 for a big pie. If you aren't vegan you can also brush the top with an egg wash.