Strawberry Rhubarb American Pie

Okay, this fried strawberry rhubarb pie and is... warm, sweet, kind of tart, and, uh, weirdly… inviting?…I’m still processing. First off, yes, it was hot. One bite and it was like my mouth went on a rom-com date — sweet strawberry making promises, tart rhubarb keeping me honest, smothered in saucy icing. And the crust? Crispy on the outside, tender on the inside… like… I don’t want to make things weird (again), but this pie understood me. It saw me. Delicious. Slightly seductive. You will definitely want to take this pie to prom and top it with vanilla ice cream.

Ingredients

2 sheets frozen puff pastry
4 cups quartered strawberries
2 cups chopped Rhubarb
1/4 cup butter
1/4 cup flour
1/2 tsp kosher salt
1 cup sugar
1 tsp vanilla

Icing

1 cup confectioner sugar
1/4 cup reserved strawberry rhubarb liquor (from recipe above)
1 tsp vanilla extract

Directions

In a large pot add the butter and rhubarb, over medium low heat. Cook until rhubarb is tender
Add flour to pot and mix in to the rhubarb, cook 1-2 minutes
Add the quartered strawberries, salt, and sugar to the pot. Cook on medium low sitring occasionally until the mixture comes to a simmer.
Remove from heat and stir in the vanilla. Allow strawberry rhubarb mixture to cool.
Strain rhubarb from the mixture to remove any excess liquid. Reserve the liquid.
Allow pastry to thaw, roll out pastry sheets to 12”x12”
Place 1 cup of strawberry rhubarb mixture equally spaced on the puff pastry 1” from the edge of the dough.
Using a pastry brush, brush the edge of the dough and around the fruit mixture.
Place second piece of puff pastry on top of the pastry with the fruit filling
Seal the two pieces of pastry together getting any air pockets out from between the filling and the dough
Cut the pastry along the sealed pastry into four small pies
Freeze the pies
In a deep fryer, or dutch oven half filled with a neutral oil, heat oil to 350 degrees.
Fry frozen pies for 3 minutes per side (6 minutes total if using a deep fryer.
Remove pie from oil and allow to drain on a rack or paper towels to cool (about 5 minutes)
Serve pie with 2 tbsp of icing (recipe below) on top and vanilla ice cream if desired, garnish with mint leaves.

Icing

In a small bowl whisk together confectioner sugar, strawberry rhubarb liquor, and vanilla extract.