Summer is rounding the corner toward the approaching autumn, and I want to make sure you squeeze every drop of goodness out of what this season has to offer. May I make a suggestion? Please make this Strawberry Rhubarb Pie.
Let's pause for a moment and share some honest pie talk.
Pie can be difficult. It can be an involved process, and out of all the baked goods, I find it to be the trickiest to perfect. The dough, the filling, the assembly. I hear you. Pie is daunting and takes a lot of practice. Would you believe me if I told you this pie was different?
Don't be fooled into thinking this is one of "those" pies, requiring homemade crust, perfectly ripe fruit, or twenty years in your grandmother's kitchen.
This pie shimmies to the top of my favorites list because it doesn't ask you to make homemade crust in order for it to be delicious. Grab a Pillsbury pie crust (skip the store brands), and don't look back. Homemade pie dough is beautiful, but sometimes we can manage without.
This pie performs wonderfully with frozen fruit, just make sure you thaw it first. Frozen sliced rhubarb, which is available at some grocery stores, gives you the ability to make this pie in the hight of summer, or consider it a year-round option.
As for assembly, crust is topped with filling, which is topped with a crumbly mixture of oats and butter and brown sugar. The entire things only gets better and more beautiful as it bakes, and there is a certain unkempt quality about it that is rustic and charming, requiring no fussing from you other than waiting for it to cool a bit before you dive in.
Do you have plans this weekend? You do now! Please bake this beautiful summer pie, share it with a friend, and come tell me about it.
I love pie talk.