Overnight Strawberry Rhubarb Pie

It’s summer! That means there is an abundance of fresh fruit {translation: constant blueberry-dyed tongues and cherry-induced tummy aches} and the urge to bake up a storm with the season’s bounty is overwhelming.

Unfortunately, baking in an already hot house is not always ideal. A little prep work, however, goes a long way, and if you get everything ready in the evening, you can fire up the oven first thing in the morning when it’s still a little cool outside.

For this pie, you can use any crust you’d like; opt for a store-made one if you’re short on time, or utilize your favourite recipe. The best part of it all is that letting the filling rest overnight softens the strawberries and rhubarb, so it’s as even-textured as it would be if you cooked it on the stovetop before baking.

Overnight Strawberry-Rhubarb Pie
Makes 1 pie

INGREDIENTS:
FILLING
4 cups chopped rhubarb
2 ½ cups sliced strawberries
1/3 cup brown sugar
¼ cup granulated sugar
2 tablespoons cornstarch
1 tablespoon lemon juice
1-½ teaspoons pure vanilla extract
Pinch of salt

TO FINISH
Prepared dough for a double crust pie
2 egg whites
1 tablespoon sugar {granulated, coarse, or vanilla-infused}

INSTRUCTIONS:
In a large bowl, combine all filling ingredients {rhubarb thru salt}. Cover, and refrigerate overnight.

Preheat oven to 400 degrees Fahrenheit and lightly flour a pie dish. Divide dough in two, and roll out, if needed. Place one half of the rolled-out dough in the prepared pie dish and press it into the bottom of the dish and pinch along the sides. Cut off the excess dough, leaving a ½ inch overhang.

Brush the crust with egg white.

Take the filling out of the fridge, stir it up, and discard most of the excess liquid. Pour the filling into the dough-lined dish, and then top it with the remaining dough as desired. Discard excess crust and pinch the top and bottom layer together. Brush with egg white, sprinkle with sugar, and place on a parchment-lined baking sheet.

Bake in the preheated oven for 12 minutes, and then reduce temperature to 375 degrees Fahrenheit. Bake for about 40 minutes, or until the filling is bubbling and the crust is golden brown. If the crust is browning too fast, place a sheet of aluminum foil loosely over top.

When done, cool the pie on a rack at room temperature for at least 2 hours before slicing, or refrigerate for up to 3 days.