Have you seen the movie "The Emperor's New Groove"? Yes, it is a cartoon about a prince turned into a talking llama, but it really is funny. I have been relating to one of the lines from the movie lately--as the emperor is going about his super elaborate, ridiculous day (which involves singing and dancing, of course), he trips over a peasant and exclaims, "You threw off my groove!" I am definitley feeling thrown off my "groove" from the travel, wedding, Lucas leaving for a business trip in Boston, etc. But, I am trying really hard to keep a semblance of a routine for Lincoln's sake. He had a rough couple nights staying up until all hours at the rehearsal dinner and wedding. We are slowly moving back towards a reasonable night's sleep, and hopefully that will help reset our "groove."
Anyway. I missed Sunday Suppers this weeks, so here is the promised Strawberry-Rhubarb Pie recipe : ) It is delicious. And, it is my new favorite pie. Lucas and I actually went to Village Inn the night before he left for his trip for a mini-date and split a piece of their strawberry-rhubarb pie (supposedly award winning). Verdict: the homemade pie puts the Village Inn pie to SHAME. Lucas described the filling as "straight out of a can." So, friends, don't resort to canned filling! Make yourself the real deal. It isn't hard (really), and your mouth will thank you.
adapted from The Joy of Baking
Double Pie Crust (make one or use the kind in a box)
1.5 lbs rhubarb, cut into small pieces
1 lb. strawberries, hulled and cut into small pieces
3 Tbsp. cornstarch
1 c. granulated sugar
1/4 tsp. cinnamon
1 Tbsp. fresh lemon juice
2 Tbsp. unsalted butter, cut into small cubes
2 Tbsp. milk
about 1 Tbsp. granulated sugar
1. Place bottom pie crust in pie plate.
2. Combine strawberries in rhubarb in a bowl. Mix together sugar, cinnamon, and cornstarch.
3. Sprinkle pie crust with a bit of the sugar mixture (enough to coat). Pour the rest of the mixture over the strawberries and rhubarb and stir to coat.
4. Pour fruit into pie crust. Sprinkle with lemon juice and dot with butter.
5. Place top crust onto pie, seal and crimp edges. Cut steam holes in top crust. Brust crust with milk and sprinkle with granulated sugar.
6. Place pie plate onto baking sheet (to catch drips) and bake at 400 degrees F for 35 minutes. Remove pie and cover edges of pie with foil or aluminum ring. Return to over for 10 minutes or until crust is golden brown and fruit is bubbling.