#MEwx Warmer and gloomy with Strawberry Rhubarb Pie

Good morning Augusta

I have a wireless personal weather station broadcasting live where you can view real time weather readings from it by clicking here.

This morning it is cloudy with highs in the upper 30s. Winds are light and variable.

Tonight we’ll have clouds with a slight chance of drizzle and some patchy fog. Not as cold with lows in the mid 30s. Winds will remain light and variable.

The outdoor temperature is 20.3°F, the dewpoint is 20.6°F and the wind chill is 20.3°F.

We had some snow melting yesterday but no rain/snow here over the past 24 hours.

Today’s sunrise is 7:04 AM, sunset is 4:01 PM and we’ll have 8 hours 57 minutes of daylight today. Moonrise is 3:18 AM and Moonset is  1:40 PM. The moon phase is waning crescent and is 15% illuminated. Our next Full Moon is on December 26 and our next new moon will be on December 12.

The wind velocity is between 3.1 MPH and 6.0 MPH from the North Northeast.

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

The Humidity is 97%, the UV index is 0 placing the average person at no risk and the solar radiation reading is 7.0W/m2.

Visibility is 10.0 miles / 16.1 kilometers with Mostly cloudy skies at the moment.gloomy and overcast skies.

 

Strawberry Rhubarb Pie

I copied this recipe directly from “Sally’s Baking addiction, and let me tell you that is one helluva 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.