This weeks winning entry for TYLER FLORENCE FRIDAYS comes from Kim of Stirring the pot . We wanted to make sure that anyone interested in this dish could have Tyler’s original recipe as well so we posted that first…be sure to read the entire post though for Kim’s variation!

Strawberry-Rhubarb Pie
serves 6-8
time 1 hour 45 minutes

Pastry
3 cups all purpose flour
1/4 cup sugar
Pinch kosher salt
2 sticks cold unsalted butter, cut into cubes
2 egg yolks
1/4 cup ice water

Filling
1 1/2 cups sugar
3/4 cup all-purpose flour
1/4 tsp freshly ground nutmeg
1/2 tsp ground cinnamon
1/2 stick cold unsalted butter, cut into small cubes
5 cups strawberries, hulled and halved
3 cups finely chopped rhubarb

1 egg
1 Tbsp water
1 Tbsp sugar

Directions:
Preheat oven to 375F. To make the pastry, combine the flour, the 1/4 cup sugar, and the salt in a food processor and pulse until well combined. Add butter and pulse until the mixture resembles cornmeal. Add the yolks and ice water and pulse again until the dough comes together in a ball. Split the dough in half, wrap in plastic wrap, and refrigerate for 30 minutes.

On a lightly floured surface, roll one ball of dough into a 12-inch circle. Carefully roll the circle around the rolling pin, then unroll it on top of a 10-inch deep-dish pie plate, gently pressing it around the insides of the dish. Trim excess dough, leaving about 1/4 inch of overhang; set aside. Roll the second ball of dough into a 12-inch circle. Cut the circle into 10 strips (for the lattice on the pie). Place dough strips on a tray. Refrigerate dough strips and pie shell while you make the filling.

In a large bowl combine the 1 1/2 cups sugar, the flour, nutmeg, and cinnamon. Fold in butter; stir in strawberries and rhubarb. Pour mixture into pie shell and create a lattice on top with the strips of pastry. Trim excess dough on lattice strips. Fold excess pastry from the bottom shell up and over the ends of the lattice strips. Pinch edges of pie all the way around. Beat together the egg and water in a small bowl; brush over pie. Sprinkle top with the 1 tablespoon sugar. Place pie plate on a baking sheet and bake about 1 hour and 15 minutes, until crust is golden brown. (Tent the edges with foil if the crust gets too brown.) Cool for 30 minutes before serving.

read kims full post below!

I love going to our local Farmer’s Market on Saturdays. It’s always exciting to see what goodies you might come across. I finally got a chance to go this past Saturday and I was really impressed. This year our Farmer’s Market moved its location and was able to increase space and vendors!! There was so much to see, smell, and TASTE! There were local artisans selling their arts and crafts. Plus, we were able to see our favorite musicans.

Tags: tyler florence fridays