#MEwx Warm, cloudy and humid with a Strawberry Rhubarb Pie
This morning we have cloudy skies with patchy dense fog. A slight chance of showers this afternoon with visibility one quarter mile or less at times this morning. Highs in the upper 70s. Southwest winds around 10 mph.
Tonight we'll have mostly cloudy conditions with some patchy fog. Humid with lows in the upper 60s. South winds around 10 mph.
The readings from my weather instruments are: s
Our outdoor temperature is 66.2°F, the humidity is 95% and the Dew point is 64.8°F.
The wind direction is West Northwest between 0.0 MPH and 0.9 MPH.
The Relative pressure is 30.17, the Absolute pressure is 30.97 and steady with a weather graphic indicating sun and clouds.
We didn't receive any rain here over the past 24 hours.
If you want to see real-time instrument readings from my personal weather station in my North field click Here. That will take you directly to my weather station.
Visibility is 10.0 miles / 16.1 kilometers with cloud cover and spots of ground fog.
The UV rating is 0 out of 16, The moon is 98.5% illuminated, the moon phase is Waning Gibbous, Sunrise is 4:56 am↑ 55° Northeast, sunset is 8:27 pm↑ 305° Northwest, Moonrise is 10:38 pm↑ 123° Southeast, Moonset is 6:37 am↑ 235° Southwest and we'll have 15 hours 30 minutes of daylight today.
It's still hot out there, so here's another cold dessert to make.
Today's BFY (bad for you) summer treat is:
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/
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.
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