Pie makes me feel so proper for some reason.
Well not quite as much as a layer cake on a pretty stand but still proper enough. I wish I had the time and energy to have pie and cake around the house all the time just in case guests stop by. Don’t you?
I have dreams of being that perfect hostess. The kind when you walk in the house everything is tidy, the coffee and tea are ready, and there is always a tasty treat.
At least at the end of the day there is always lots of fruit in my house I can serve up when I don’t have a pie at the ready.
And for some reason I feel the most proper pies are two crust pies and they are filled with fruit. Cream pies (like this strawberry cream one) are incredibly delicious but strike me as a dessert pie not an unexpected guest pie.
Am I even making any sense?
And yes lets no rehash that after only one non-strawberry recipe we are back to my absolutely favorite berries. Whatever. You still love me.
Even more if you came over and had a slice of this pie.
I made this pie for my sweet dad for Father’s Day. It is his absolute favorite. It was met with rave reviews. Granted my family is used to my cooking and can, at times, be a bit spoiled so I knew they were being honest when they complimented it over and over again.
I sent the rest of the pie home with my dad after lunch. I don’t know for certain but I’m fairly confident he ate the rest straight out of the pie dish that very day. Ain’t no shame. Don’t judge. The pie was made for him, plus it was Father’s Day. He deserved it.
Now I just need to get around to making a coconut cream pie (his second favorite) to share with you too.
And now I want pie….
One year ago today: Red Fife Wheat Bread
Strawberry Rhubarb Pie (serve 8)
From Smitten Kitchen
1 recipe Pate Brisee or double-crust pie dough of your choice
3 1 1/2 pounds rhubarb, in 1/2-inch thick slices
1 pound strawberries, hulled and sliced
1/2 cup granulated sugar
1/4 cup light brown sugar
1 tablespoon lemon juice
1/4 teaspoon salt
1/4 cup quick-cooking tapioca
2 tablespoons unsalted butter, cut into small pieces
Preheat oven to 400 degrees. On a well-floured counter, roll half of pie dough into a 12-inch circle and carefully transfer to a 9-inch pie plate. Folding the dough in half then sliding it carefully into the pie plates helps prevent tears. Stir together rhubarb, strawberries, sugars, lemon, salt and tapioca in a large bowl. Mound filling inside bottom pie crust and dot with bits of unsalted butter. Roll second half of pie dough into an 11-inch circle Fold in half and gently transfer it to center over the pie filling. Trim top and bottom pie dough so that their overhang beyond the pie plate lip is only 1/2-inch. Tuck rim of dough underneath itself and crimp it decoratively. Cut slits in the top of the dough.
Transfer pie to a baking sheet. Bake for 20 minutes then reduce temperature to 350 degrees and bake for an additional 25 to 30 minutes, until the pie is golden and the juices bubble visibly.
Transfer pie to wire rack to cool. Wait till completely cool before serving. If you can.