Try something new this Thanksgiving and change your pie option to Strawberry Rhubarb Pie. Not only will it be delicious but it will benefit your eyes too!
Strawberries are packed with vitamin C. Which helps to protect your eyes from age-related diseases and keep the tissue and blood vessels around your eyes healthy. The antioxidants in strawberries may also help to reduce the risk of cataracts and macular degeneration later in life. Our eyes require vitamin C to protect them from exposure from the sun’s harsh UV rays. Vitamin C also plays an important role in strengthening the eye’s cornea and retina. So........
Strawberries help you "C" better!
Below is a great recipe for Strawberry Rhubarb Pie. There are some links included too for some other great variations.
- 1 Pie Crust
- 3½ cups chopped rhubarb
- 3½ cups sliced strawberries
- 1 tablespoon lemon juice
- ½ cup white sugar
- ¼ cup brown sugar
- ¼ cup tapioca flour *
- pinch of salt
- 2 tablespoons unsalted butter cut into small pieces
- heavy cream for brushing on top of crust
- raw sugar for sprinkling
- Preheat oven to 400 degrees. On a well-floured counter, roll half of pie dough into a 12-inch circle and transfer to a 9-inch pie plate. (I roll the crust over my rolling pin to help me move it to the pie dish.)
- In a large bowl, combine the berries, rhubarb, sugars, lemon salt and tapioca flour. Pour the filling into the bottom crust. Dot with butter pieces. Roll out the top crust into a 12 inch circle, and either proceed with a lattice top, or a simple double crust. Seal the edges and crimp decoratively as desired. Brush the crust with the heavy cream and sprinkle with raw sugar.
- Bake for 20 minutes at 400 and then reduce temp to 350 for another 25 minutes or until the crust is golden and the filling is bubbly.
- Let pie cool for several hours before cutting, the filling will only thicken as it cools. (hard to be patient I know.) The pie can also be baked the night before serving.