Father's Day Post - A couple days late

My kiddos decided to get up at 4:30 and then 5:00 am on Father's day. After resigning myself to the fact that they weren't going back to bed I got up and got busy making Dad a strawberry rhubarb pie.

Nothing says love like a homemade pie!

Here is the recipe from Joy of Cooking.

• 1 pastry for double-crust pie, sufficient for top and bottom 9 inch crust
• 2 lbs rhubarb, stalks unpeeled and cut into 1 inch lengths (5 cups)
• 1 1/4 cups sugar
• 1/4 cup quick-cooking tapioca or cornstarch
• 1 orange, zest of, grated
• 1/4 teaspoon salt
• 2 tablespoons unsalted butter, cut into small pieces
• milk or cream
• 2 teaspoons sugar

Directions

1. Roll half of the dough and fit into a 9-inch pie pan leaving a 3/4 inch overhang all around and refrigerate.
2. Roll the other half of dough into a 12-inch round and refrigerate.
3. Preheat oven to 425 degrees.
4. Put rhubarb into a large bowl.
5. In another bowl, whisk together sugar, tapioca or cornstarch, zest and salt.
6. Combine dry ingredients with rhubarb and let sit for 15 minutes, stirring occasionally.
7. Pour rhubarb into bottom crust, dot with butter.
8. Brush overhang with water, cover with top crust, seal edge and crimp or flute edges.
9. Cut steam vents into top crust.
10. Lightly brush top of pie with milk or cream and sprinkle with sugar.
11. Bake for 30 minutes, reduce temperature to 350 degrees and bake 25-35 minutes longer, until crust is browned and juices bubble through the vents.

I set my oven to 350 for the whole time and it did turn out but took ALOT longer than the directions said - good thing I got up early to make it!

Max enjoying his friend's toys.

Daddy's Pani

Love this face!