Getting out of my changing-of-the-seasons slump with a strawberry rhubarb pie! So, delicious. The brown sugar, orange zest, and cinnamon all get together here (with the fresh fruit) to work a kind of pie magic. Every year, this is one of my most favorite pies to make! And not just because I like the challenge of a lattice crust (just kidding, it’s really easy)!
So yeah, take advantage of the remaining rhubarb season and make this pie now. Or, you could even decrease the sugar** just a little bit and try this with strawberries and peaches. Or strawberries and apricots. Or strawberries and strawberries.
Strawberry Rhubarb Pie with a Lattice Crust
Adapted from a recipe in Bon Appétit magazine; 8 servings
1 recipe of your favorite pie dough (double crust), two discs chilled – mine is Dorie Greenspan’s Good for Almost Everything Pie Dough*
3 1/2 cups 1/2-inch-thick slices trimmed rhubarb (1 1/2 pounds untrimmed)
1 16-ounce container strawberries, halved (about 3 1/2 cups)
1/2 cup (packed) brown . . . → Read More: Late Spring Dessert: Strawberry Rhubarb Pie with a Lattice Crust
Well, it’s like a regular tart extravaganza around here. This one was a test of a pie crust recipe (it was very good) and really, an excuse to make a lemon meringue tart.
I have a memory of making one years ago and not liking it much. This one, however, I loved! We both did.
Some deviations from a regular lemon meringue tart –
1. I added finely chopped rosemary to both the lemon curd and a little to the tart crust;
2. I replaced a little granulated sugar in the curd with honey;
3. I added vanilla extract to the meringue.
You can either use your favorite pie/tart dough recipe or even buy pre-made dough if you like (the Trader Joe’s pie crust dough is not too bad). Whatever dough you use, if you make it, add a little chopped rosemary to it, roll it out, and fit it in your pan.
Bake it unfilled all the way (you’ll want to use pie beads, beans, or dock the crust) and then fill with the curd. Let chill, then top with the meringue, and bake briefly. Done! Ours kept easily in the fridge for about four days. Will . . . → Read More: Rosemary Lemon Meringue Tart
We recently ventured down to California for a birthday celebration and ended up coming home with a bag of lemons from jwa’s aunt (from a tree in her yard, not just from a grocery store or anything!) These are really beautiful, bright yellow lemons that I couldn’t wait to use.
So, here’s something that I did with three of them this past weekend. I have about five left that I am contemplating just using for lemon drops, but I should probably try to find more non-drink recipes to try. Expect at least another lemon recipe here soon.
This one incorporates olive oil into the lemon curd and almonds in the crust. If you make your own crust (which I normally do, but didn’t here), add ground almonds into the dough. The original recipe for the tart shell is at epicurious.com. Or you can just use your favorite tart/pie dough recipe. If you want to use a store bought crust, press slivered almonds into the crust before you bake it. I also incorporated thyme sprigs and flowers into a decoration here, mainly because we have a big pot of thyme growing on the front . . . → Read More: French Lemon Curd and Olive Oil Tart
So first of all, I redesigned my blog a bit. I had been meaning to for awhile, but I kept putting it off and only thought about it when I was at work, or at the store, or driving, or some other time when it was impossible to actually redesign it. That said, it is a work in progress, as I’ve already managed to break all my links. So, if I linked to you in the past, I probably will again. Just not right now.
Okay, this is a great peach tart! It can also be as easy as you’d like it to be. Instead of using the crust recipe below, I defrosted a ball of pie dough in my freezer (Dorie Greenspan’s awesome pie crust recipe from Baking: From My Home to Yours), rolled that out and used that. You could also use store-bought dough, make the recipe below, or substitute your favorite pie/tart crust recipe.
The original recipe did not mention peeling the peaches. I decided to peel 2 of my peaches (I used 4), so that some of the slices would have the peel and some would not. I thought that would look nice . . . → Read More: Peach and Rosemary Tart
Still pretty warm from the oven!
Okay, so this pie has been out of the oven for about 18 hours now and it is 3/4 gone. Did I mention that we were asleep for like 8 of those hours? Right, so this is a really good pie!
The crust recipe is Dorie Greenspan’s Good for Almost Everything Pie Dough which is quite simply, the best pie dough I have ever made. Start with the pie dough. You can even make it a day ahead. I did this, rolling my bottom crust out the and letting it sit in the pie pan overnight in the refrigerator. The top crust just hung out in disc-form and then I rolled that one out before baking.
I kind of based the filling recipe on a number of recipes I found online and in cookbooks. It was a little from Column A + a little from Column B sort of thing. But first, onto the crust!
Dorrie Greenspan’s Good for Almost Everything Pie Dough
For a 9 inch Double Crust
3 cups all purpose flour
1/4 cup sugar
1 1/2 tsp salt
2 1/2 sticks very cold unsalted butter, cut into tbsp size pieces
1/3 cup very cold vegetable shortening, cut into . . . → Read More: Awesome Strawberry Rhubarb Pie