An old man lay dying in bed, and his grandson is sitting by his side. He motions his grandson closer to him and says, "I smell your grandma's apple pie. Go to the kitchen and bring me a piece. It's my favorite." The grandson goes to the kitchen, but immediately comes back empty-handed and says, "Sorry, grandpa, but grandma said it’s for after the funeral."
I love that joke, simply because it’s something my pie-baking grandma would do. There may be many other grandmas out there who don’t consider it a joke at all, and think pie denial is just par for the course. At any rate, it shows how much we humans revere the ultimate tasty pastry. Hell, somewhere in our history we even nicknamed our mouth “piehole.” And I get it, because there’s nothing I like better to shove in my piehole than, well, pie!
So with all this SIPing and binge-watching The Great British Baking Show, I decided to try my hand at making a pie. Not just any pie, but one that would pair nicely with one of my favorite wines: our “You’re So Pretty” rosé, which is Chardonnay infused with dehydrated sour cherries to give it a beautiful blush color and lightly sweet strawberry notes on the palate (a fancy way to describe the upper portion of your piehole). I didn’t want a pie that is too terribly sweet as ideally, your wine should be sweeter than your dessert. Therefore, I chose to make a strawberry rhubarb pie. I love the tartness the rhubarb adds to the pie. I’m not a pro by any means and am more of a lazy cook, but the results were YUM. I understand grandma a bit better now.
If you’d like to give it a try, here’s the recipe for our You’re So Pretty Strawberry Rhubarb Pie. And if you’re lazy like me, we’ve included step-by-step video instructions.
2 ½ cups all-purpose flour
1 ¼ tsp salt
½ cup butter
¾ cup shortening (or coconut manna)
2 tbsp apple cider vinegar
8 tbsp water
2 to 3 cups fresh rhubarb
2 to 3 cups fresh strawberries
2 tbsp cornstarch
3 tbsp water
¾ to 1 cup sugar
¾ to 1 tsp cinnamon
1 tsp lemon juice
Mix flour and salt in mixer or food processor. Slowly add butter and shortening until the mixture has a mealy consistency. Mix water and apple cider vinegar and slowly add to mixture till moist clumps form. The apple cider vinegar inhibits the gluten and ensures a flakier crust.
Form dough into two balls and flatten into a disc shape. Wrap in plastic wrap and let rest in the fridge for 30 minutes.
After the dough rests for 30 minutes, laminate it by rolling it out and folding it like a book, and repeat the process. Wrap again and rest for another 30 minutes. This process of laminating the dough is optional, but gives you an even flakier crust.
While the dough rests, preheat oven to 425F and prepare the filling. Mix the cornstarch and water, and place in bowl. Add the rhubarb, strawberries, cinnamon, lemon juice, sugar and mix. Let rest for 20-30 minutes.
After the dough has rested, roll out and place in pie plate. If it’s too hard, wait a few minutes before rolling out. Do not “dock” (prick with a fork) the bottom of the crust as the filling will leak out. Trim edges and pour filling into crust. Roll out the remaining dough and place on top. Trim, leaving and ample overhang, and crimp edges. Cut slits to allow steam to escape. Lightly beat egg and brush over top. Put aluminium foil on edges to prevent burning and place in oven. Bake for 15 minutes at 425F, then reduce heat to 375F and continue baking 40-45 minutes. Remove foil 10 minutes before done.
While pie cools, chill a crowler of "You’re So Pretty" rosé.
Slice, eat, drink, enjoy!