Cookies & Cocktails: Deep Dish Rhubarb and Strawberry Pie (and Sweet Tea Vodka)

VACATION! Yahoo. 2 weeks of freedom and plenty of time to bake. Today is a dreary and damp day on the North Shore. Matt (the husband) is home from work and has taken over the TV:

BORING! The perfect way to escape: Baking. I wanted to find a recipe that used seasonal ingredients, so I pulled out Mary's recipe for Rhubarb and Strawberry Pie. Mary loved rhubarb and would often cook it down and eat it like applesauce. I still remember the small white bowls that she ate it out of while sitting at her breakfast table (a small white card table) that overlooked Juniper Beach.

Here is the original recipe, but I took some liberties to change it which I will explain later:

Deep Dish Rhubarb and Strawberry Pie (written on a yellowed recipe card)

3 cups diced rhubarb
1 1/2 cups strawberries - hulled, washed, and halved
2 cups sugar
1/4tsp of flour
1/8tsp nutmeg
1 tbsp lemon juice
2 tbsp butter or margarine
flaky, pastry (I used Betty Crockers Double Crust Pastry recipe)

Pastry:
2 2/3 cup all purpose flour
1 tsp salt
1 cup shortening
7 to 8 tablespoons cold water
Pastry instructions:
Mix flour and salt in medium bowl. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary).Gather pastry into a ball. Divide in half and shape into 2 flattened rounds on lightly floured surface. Wrap flattened rounds of pastry in plastic wrap and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
Roll one round on lightly floured surface, using floured rolling pin, into circle 2 inches larger than upside-down 10-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.

Pie Filling Instructions:
Mix rhubarb and strawberries and arrange in a deep pie plate or 10X6" baking dish. Combine sugar, flour, and nutmeg and sprinkle over fruit. Sprinkle with lemon juice and butter. Roll out pastry to fit the dish, place on fruit, fold edges under and crimp. Prick the top for steam to escape. Bake at 425 for 40 minutes or until done.

OK...2 cups of sugar? REALLY? I don't know about you, but my butt does not need 2 cups of sugar. I cross referenced the recipe with Joy of Cooking and Betty Crocker and decided to reduce the amount to 1 cup. Sorry Mary, but I've got thighs that do not need that much sugar!I also added an addition 3/4 cups of strawberries.

The cocktail portion of the post: Since it is vacation, I am consuming some white wine while baking. I promised my co-friender (co-worker and friend combined) Erin that I would have a few for her over the next few months since she is knocked up, so I MUST keep my promise! I don't want to leave the baby out so I am having one for him, too (Can't wait to meet you Owen).

I must share a recipe for a fabulous new drink that is making its mark: Sweet Tea Vodka and Lemonade= HELLO LOVER! I was first introduced to this drink by my co-friender Kat who let us all sample her beverage of choice at our end of the year party. I consumed them again at Matt and I's rehearsal dinner and recently had them while vacationing on Cape Cod. They are so light and refreshing! I use firefly vodka and light lemonade to save some cals.