So I think the pattern of this blog the past few posts has been cake, pie, bread-type thing, something nature-like and repeat.
So here we are in the pie rotation.
Since strawberries are gloriously in season and rhubarb is also gloriously in season, I made a pie. To be honest, I'm not sure how much flavor the rhubarb added to this pie as the strawberries kind of overpowered it. But, the little bit that I did add probably helped reduce the water content since theses strawberries are JUICY.
I'm not complaining because the flavor and sweetness of in season, farmstand strawberries beats anything that hard, apple-like strawberries have to offer.
So if you do use in season strawberries, you have to be okay with a pie that is on the juicy side unless you go with Deb's method of using quick-cooking tapioca which I have yet to try. I am okay with a juicy pie and will sacrifice a soggy bottom (no Star Baker for me) because at least it means that the pie isn't dry.
I like the filling of this pie because it is relatively simple which lets the strawberries and rhubarb shine through. Lemon zest and lemon juice complement the sweetness and bring out the zingy flavor of the strawberries which reminds me of a strawberry-flavored Fruit Roll-Up but in a good way.
And because I am the pie crust queen in my family, I used my usual. I would also recommend baking this with a baking sheet underneath in case you have any leakage. And more than usual, I am conscious of that since getting a new black and shiny oven which I have tried hard to keep clean.
Unfortunately I've been slacking on my grand plan to rearrange things in my apartment as I've been sucked into episodes of Grace and Frankie and reading the sixth Green Rider book. Of course, my weekends have been full of cooking and baking (no surprise there). And last week I had a bad case of allergies. Any other fellow Californians suffering from all of this newfound pollen in the air? Fortunately or unfortunately, it actually turned out to be a cold of some sort in the end.
Memorial Day is this weekend and I'll be enjoying the, hopefully, slightly cooler weather and am determined to make more progress with things. But, if I get sidetracked with food, I'm sorry, the world of food is endless and a girl needs to eat and has a desire to make more than is possible for me to eat by myself. I already have three things in my backlog that I need to get to and also need to figure out a better way to manage computer space. The thing about being a professional photographer and enjoying taking photos is that they take up space. But I guess it's the tech world we live in.
This weekend, get some strawberries, enjoy the sunshine and make pie!
As my coworker, Lydia, says, "Want some pie? Of course you do!" It's always a yes.
Strawberry Rhubarb Pie
Adapted from Smitten Kitchen's Recipe
Yield: one 9-inch pie