Guest Pie Post!

This is my very first time doing a guest post, and I'm pretty excited. Because this pie was BOMB. Mrs. T graciously decided to use up some very ripe pears she had around by making not one, but two!, delicious pies and sent one down to CT. I'm thinking this will be the first of many guest posts from her, because she has some fab recipes that I need to steal...Recipe after the yummy images...

pie. with. ice cream!

Strawberry, Rhubarb and Pear Pie

[recipe makes 2 pies. Preheat oven to 475]

2 ready-made pie crusts

2 12-oz packages frozen strawberries, partially thawed [Mrs. T used fresh ones]

1 1/3 lb. fresh rhubarb cut into 1-inch pieces

4 cups diced pears, peeled and cored

2 1/3 cups sugar

3/4 cup plus 2 tbs flour

zest of 1 orange

1 tbs cinnamon

1 egg beaten with 1 tbs milk [for the crust]

Combine raspberries, rhubarb, diced pears, 2 1/3 cups sugar, 3/4 cup all purpose flour, grated orange peel and 1 tablespoon ground cinnamon in large bowl. Mix gently.

Unfold 2 pie crusts. Press out fold lines. Sprinkle each crust with 1 teaspoon flour; spread flour over. Place each crust floured side down in separate 10-inch-diameter pie dishes or 9-inch diameter deep-dish pie dishes. Divide fruit filling between crusts. Press out fold lines in remaining 2 crusts. Arrange atop pies. Fold edges of top crusts under bottom crusts. Press edges together and crimp. Cut eight 1 1/2-inch-long slits in each top crust, radiating from near center.

Brush pies with egg glaze. Sprinkle with sugar. Bake until golden brown and filling bubbles, covering edges with foil after 30 minutes, about 1 hour. Cool pies completely. Serve pies with vanilla ice cream.