The local dish: Strawberry-rhubarb pie
Breadloaf Kitchen, Ripton
1 9-inch pie crusts
2 cups strawberries, chopped
2 cups rhubarb, sliced
2 tbsp fresh lemon juice
A scraping of fresh nutmeg
1/3 cup all-purpose flour
1/4 cup arrowroot powder
3/4 cup organic sugar, plus a little extra for sprinkles
Drape one pie crust in the bottom of a pie dish. Place an empty aluminum pie tin on top to hold it in place and bake for 10 minutes in a preheated (375 F) oven.
In a large bowl, toss the chopped strawberries and sliced rhubarb with the fresh lemon juice, fresh nutmeg, all-purpose flour, arrowroot powder (you can find this at Middlebury Natural Food Co-op) and sugar.
Pack the pie filling into the pre-baked shell and dot with butter.
Slice the second pie crust into four to five planks and weave loosely over pie, tucking in the edges.
Brush the top of the pie with milk and sprinkle with sugar.
Bake for an hour at 375 F, or until golden and not doughy. The fruit should be bubbling. Hint: Place the pie on cookie sheet to save a big mess on your oven floor.
Let the pie cool until set and enjoy!
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