Strawberry Rhubarb Pie Day...with a twist

Strawberry rhubarb deconstruct pie-22.jpg

Are you all familiar with food days?  It seems that almost every day is a different national food day...Coconut Cream Pie Day, Caramel Corn Day....basically anything you can think of (ok, I made those two up).  Bottom line, it's kind of fun to get me out of my regular cooking and baking box and getting me cooking and baking different things.  Well, today is Strawberry Rhubarb Pie Day!  I wanted to do something a little different, inspired by my grandma Helen.  

Many of you know, grandma Helen was a hell of a baker.  She was born and raised in my favorite apple orchard and as a result, she could make a mean apple pie.  For those of you that have ever made a pie from scratch, you know there is always left over pie dough.  She always rolled it out on a cookie sheet and sprinkled it with cinnamon and sugar and it was a little added bonus.  I decided to take that and make a deconstructed Strawberry Rhubarb Pie!  And man oh man....it paid off!

* Pre-heat oven to 350 degrees

INGREDIENTS

  • 1 package pre made pie dough (or your favorite homemade recipe if you're feeling up to it)
  • Cooking spray
  • Cinnamon and sugar mixture (I always have a jar around pre-mixed, use whatever ratio you like)
  • 3 c rhubarb, sliced into about dime sized pieces
  • 2 3/4 c strawberries cut into similar sized pieces
  • 1/2 c sugar
  • 1/2 c packed brown sugar
  • 1/4 c cornstarch
  • pinch of salt
  • 1 tsp vanilla
  • juice of half lemon
  • 1 tbl salted butter

DIRECTIONS

Spray cooking spray onto two cookie sheets, put rolled out pie dough on the sheet.  Add a quick spray of cooking spray on the surface of the pie dough and sprinkle cinnamon and sugar mixture all over it.  If it's not applied evenly, use your hands to smooth it out.  Cut into chip shapes. Bake 10 minutes or until golden brown.

Next put all the remaining ingredients in a pot on top of the stove on medium heat.  Stir regularly to ensure even cooking and not burning the bottom.  Cook about 15-20 minutes, until the rhubarb has broken down.  

Serve warm or cool, using the pie chips as a scoop!  SOOOO GOOD!

* Filling inspiration recipe www.thebewitchinkitchen.com