#MEwx Very mild temps and Strawberry Rhubarb Pie

Good Morning Augusta

This morning we have mostly sunny skies with highs around 70°F. Winds are south 10 to 15 mph with gusts up to 30 mph later today.

Tonight we'll have mostly clear conditions during evening hours, becoming partly cloudy. Lows will be in the upper 50s with South winds 10 to 15 mph gusting to 25 mph.

The readings from my weather instruments are:

Our outdoor temperature is 49.3°F, the Humidity is 99% and the Dew Point is 49.1°F.

The wind direction is Northwest between 0.0 MPH and 0.5 MPH.

The Relative pressure is 30.08, the Absolute pressure is 29.88 and rising with a weather graphic indicating sun.

If you want to see real-time instrument readings from my personal weather station click Here. That will take you directly to my weather station.

Visibility is 10.0 miles / 16.1 kilometers  with mostly sunny skies.

The UV rating is  1 out of 16, The moon is 1.6% illuminated, the moon phase is a NEW MOON, Sunrise is 6:19 am↑ 86° East, Sunset is 6:46 pm↑ 274° West, Moonrise is 4:54 am↑ 72° East, Moonset is 6:52 pm↑ 283° West and we'll have 12 hours 27  minutes of daylight today.  

We didn't receive any rain here  over the past 24 hours.

Below is one of my most favorite flavor of pies. Every year I look for this same flavor in turnovers, tarts and pies of all sizes.

Strawberry Rhubarb Pie

I copied this recipe directly from "Sally's Baking addiction," and let me tell you that is one heckuva web site. If you like baked goodies do not hesitate to go to her site at:

https://sallysbakingaddiction.com/strawberry-rhubarb-pie/

Pie: Prep Time: 3 hours 

Cook Time: 50 minutes 

Total Time: 7 hours 

Yield: 1 pie

Ingredients

homemade pie crust: this recipe makes 2 crusts; 1 for bottom 1 for top

3 cups sliced rhubarb (1/2 inch pieces)

2 and 1/2 cups chopped strawberries

1/3 cup packed light brown sugar

1/3 cup granulated sugar

1/4 cup cornstarch

1/4 teaspoon salt

1 Tablespoon orange juice

1/2 teaspoon pure vanilla extract

2 Tablespoons unsalted butter, cut into small pieces

1 large egg, lightly beaten with 1 Tablespoon (15ml) milk

optional: coarse sugar for garnish

Instructions

The crust: Prepare the foregoing pie crust recipe through step 5.

Make the filling: Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.

Preheat oven to 400°F (204°C).

Roll out the chilled pie dough: On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you don't want that in the filling– discard it). Dot the pieces of butter on top of the filling.

Arrange the lattice: Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1/2 – 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or a crumble or streusel topping would be great.)

Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.

Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 25-30 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.

Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.