Strawberry Rhubarb Pie

Strawberry Rhubarb Pie (Game of Thrones "Moon of My Life", "My Sun and My Stars" Pie)

Crust.

• • 2 1/2 cups all-purpose flour

  • 1 tablespoon granulated sugar

  • 1 teaspoon salt

  • 1 cup cold unsalted butter

  • 1/4 cup cold whole milk

  • 1 egg, separated

  • 1 teaspoon apple cider vinegar

Filling.

• • 1 pound rhubarb, diced

  • 1 pound strawberries, hulled and quartered

  • 1 cup granulated sugar

  • 1/4 teaspoon cinnamon

  • 1 tablespoon lemon juice

  • 1/4 cup cornstarch

  • 2 tablespoons minute tapioca

Crust.

Combine the flour, sugar and salt in a large bowl. With a pastry cutter, cut the cold butter into the flour mixture until pea-sized pieces remain. In a small bowl, whisk together the milk, apple cider vinegar and egg yolk. Stir into the flour mixture to moisten, then use your hands to bring the dough together into a ball. Divide the dough in half, wrap in plastic, and chill for 15 minutes.

Filling.

In a large bowl, toss the fruit together with the sugar, cinnamon, lemon juice and corn starch until evenly coated.

Roll out half the dough to about 1/8 inch thick, fit into a deep dish pie pan and sprinkle the bottom with the tapioca. Fill with the prepared filling. Roll out the other half of the dough and lay over the filling; trim the edges. Gather up the dough scraps and re-roll for your decorative cutouts, using a little water to hold the pieces in place.

Brush the top of the crust with the beaten egg white, sprinkle with sugar, and set the pie on a baking sheet. Bake at 425 for 20 minutes, then reduce the heat to 375 and bake for an additional hour, or longer, until the filling is thick and bubbly; cover the edges or top of the pie with foil, if needed, if it begins to over-brown while you're waiting for the filling to thicken.

Recipe from Curly Girl Kitchen