Summer + Southern Recipe

I remember pulling vegetables out of my grandparents' garden each summer, rubbing most of the dirt off on my pants, and eating them right then and there There is something nostalgic about summer for me It was bare feet on the cool grass, windows open, front porch sitting, and staying out until we just couldn't see any more. So, each summer, I pull from these memories. I long to taste a fresh, warm tomato that was just on the vine in the sunshine, or the endless wait on the cucumbers to turn into actual pickles. So, as I sit here and watch my mom and brother clean off the grill, I think about the recipes from my family, and this one sticks out to me as a long-time, old-fashioned favorite When my mom first saw this page, she exclaimed, "Oh! Strawberry Rhubarb Pie! We used to make that all time time!" and she's right Plus, my grandmother gave me the recipe, and I'm here to share that with you today! Enjoy with your family!

Ingredients:

1 1/2 cups diced rhubarb

1 1/2 cups sliced strawberries

1 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

1/2 teaspoon ground cinnamon

1 tablespoon unsalted butter

2 prepared pie crusts

Instructions:

Preheat oven to 375 degrees F (190 degrees C).

In a large bowl, mix together the rhubarb, strawberries, sugar, cornstarch, salt, and cinnamon until well combined. Spoon the mixture into a 9-inch pie dish lined with one of the prepared pie crusts.

Dot the top of the filling with small pieces of unsalted butter. Cover the pie with the other prepared pie crust, crimping the edges to seal.

Cut several slits in the top crust to allow steam to escape. Bake for 45-50 minutes, or until the crust is golden brown and the filling is bubbly.

Let the pie cool completely before serving. Enjoy!

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