23 June 2013

Strawberry Moon and a Strawberry Pie ...

The strawberry plants have yielded a plentiful crop this year. SB moved the location of the plants last summer and tended them lovingly all last summer. His hard work paid off for us, as I've had enough for strawberry jam, gifting some to neighbors, making strawberry shortcakes, strawberry ice cream, smoothies, and today, a strawberry rhubarb pie. Plus, there is nothing like picking a colander full and just sitting and eating them like candy ...





This year's Strawberry Rhubarb pie is courtesy of Bon Appetit magazine's website. The filling is consists of equal amounts of rhubarb and strawberries and the juices are (supposedly) thickened by adding cornstarch to the sugars and spice. I think I would add more than the quarter cup measure, as the pie is ultra-juicy. Taste, though, is really good. There is a hint of cinnamon in the mix and I always add just a bit of cordial to give the filling a little boozy flavour. This year it's a couple tablespoons of our neighbor, Jeff's 'Black Eye Blackberry Cordial'.




The lattice is always fun to make and this year's crust, Martha Stewart's Pate Brisee made for an easy handling dough. Loads of butter and a hint of sugar make a really rich crust. I was so guilty about the calorie content on this dessert that I made a warm roasted cauliflower salad and another cold bitter greens salad for our dinner ... we got our fruits and veggies tonight! Now, we're waiting around to see if the skies will be clear for the rise of the Strawberry Super Moon.


7 comments:

  1. Strawberries and rhubarb are a match made in heaven. THE PIE IS PICTURE PERFECT and I am a little envious. I haven't had a lot of success with this particular pie. My bottom crust always appears to be raw. I don't know if it is because of all the juice or not. It's the only pie that I have ever made that does that.

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    1. I was thinking that I let the outer rim get a bit too browned and yes, it has such a juicy filling that the bottom crust will be soggy in the morning ... but it was great at dinnertime!

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  2. Susan, if heaven looked like pie, I think you just created it! I'll bet your pie was amazing, the crust is stunning! I'm going to have to check out the Bon Appetite recipe!

    This is what I use for a thickener in my fruit pies now - 3 tablespoons all-purpose flour & 1 tablespoon Minute Tapioca mix. Mix them together and toss with the fruit. Sprinkle the leftover evenly on the filling before putting the crust on.

    Oh, can I have a slice of that pie! LOL!!!

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    1. Oh! SB and I were talking about adding some tapioca, but I puzzled over how much! Thank you so much for solving the riddle! i'm making another of these for a friend's 4th of July party ... thank you so much, Mary!

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  3. oh will you LOOK at that pie crust... you are such a wonderful cook, this is dive-in-able... I love it... my strawberry plants have about a month to go but they're already looking like the yeald will be plentiful... and now I know what I'm baking! xx

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  4. OMG! That looks good. It is hard to beat desserts like this. This pie is a perfect summerdessert. Have a wonderful day. Blessings...Mary

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  5. Love the look of this pie Susan. I don't even need ice cream or whipped cream.

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