Strawberry Rhubarb Pie with Cherry Cola Reduction


For the Crust
2 1/2 cups all-purpose flour (+more for dusting)
1/2 teaspoon salt
3/4 teaspoon granulated sugar (+extra for sprinkling)
15 tablespoons unsalted butter (almost 2 sticks), very cold and cut into 1/4-inch cubes
1/2 cup ice water
1 tablespoon milk

For the Filling
2 cups rhubarb, in one-inch pieces (about 1 lb)
3 cups strawberry halves
1 cup granulated sugar
3 tablespoons ''minute'' tapioca
3 tablespoons unsalted butter
Vanilla ice cream
Cherry Cola Reduction

For the Cherry Cola Reduction
1 (2-liter) bottle cherry cola
1 cup granulated sugar


For the Crust
Combine flour, salt, and 3/4 teaspoon sugar in large mixing bowl. Using fork or pastry blender, work half of butter into flour until it resembles coarse meal. Quickly work remaining butter into dough until biggest pieces are the size of lima beans. Drizzle in water in several additions, tossing and mixing between each. (It should look rather ropy and rough.) Stop adding water when a few bits of dry flour remain in bottom of bowl; do not overwork dough or it will become tough. Gather two-thirds of dough and wrap tightly with plastic wrap. Do the same with remaining third. Flatten into disks. Refrigerate for at least 30 minutes.

Roll out larger piece of dough into a 10-inch circle on lightly floured surface. Place dough in nine-inch pie pan; refrigerate until ready to use.

For the Filling
Combine rhubarb and strawberries in large bowl. Mix sugar and tapioca together and fold gently into strawberries and rhubarb. Allow to macerate 15 minutes.

Preheat oven to 425°F.

Spoon fruit into pie shell and dot with butter. Roll out remaining dough and cut into strips three-quarters of an inch wide and weave a lattice to cover the pie. Seal, trim, and crimp edges. Brush lattice with milk and sprinkle with sugar. Place pie on rimmed baking sheet.

Bake in preheated oven for 15 minutes. Lower heat to 350°F and bake 40 minutes longer, until pastry has browned and filling begins to bubble. Let pie cool completely before serving, at least 3 hours and up to overnight to set filling.

For the Cherry Cola Reduction
Combine cola and sugar in large saucepan over medium. Bring to a boil, reduce heat, and simmer, stirring often until thick and syrupy.

Drizzle over rhubarb pie. Reserve remaining reduction in an airtight container and refrigerate.

Serve pie with a scoop of vanilla ice cream and drizzle with cherry cola reduction.

Serves 8.