Hot Pie!

Holy hot pie. 

Well, I'm hoping holy hot pie... We've got folks coming up to the country this weekend, so I whipped up this lovely looking Strawberry Peach Rhubarb pie for everyone to enjoy... I'll report back, but so far, things are looking pretty promising. 

Strawberry Peach Rhubarb Pie

•  1 and 1/2  cups  rhubarb (1/2 inch cubes)
•  1  cup strawberries
•  1 and 1/2  cups peaches
•  ¾ cup sugar
• 3 Tbs corn starch
• 1 teaspoon lemon juice

This is essentially the easiest recipe I've ever read. Here it goes: 1.) Mix the contents in a bowl and stir.  2.) Let it sit for 15 minutes.  3.) Pour in shell and top with latticed crust. (Okay, this is what we call a "faux-amis" in French. Shell and crust are a few more steps.) 4.) Bake for 40 minutes at 400.  Cover the crust with foil if it gets brown before the pie is done.  Let cool, but not too much. 

Boom.