There is something about fresh pies that make me think of summer and Martha’s Vineyard. Maybe it’s because as a child my family only ate pie in the summer, or maybe it had to do with one of my favorite summer activities… going over to bake pies with my Aunt Harriet.
I loved that she would always let me steal one of the sugar coated apples out of the bowl before we’d bake the pie (or maybe I always stole it with out her noticing…?) Either way, sleepovers and pie making at Aunt Harriet’s house were the best!
My absolute favorite pie flavor is strawberry rhubarb, I love how the tartness of the rhubarb balances the sweetness of the strawberries and flaky pie crust. While the pie is still warm you’ve got to top it with a big scoop of vanilla ice cream, so it melts into the cracks and crevices of the pie… there is nothing better! I adapted this recipe from a few of my favorites, The Black Dog, Smitten Kitchen, and my Aunt Harriet’s recipe. This week in our CSA we got 1 pound of fresh delicious strawberries and the first thing I thought of doing with them, was make a pie! Hope you enjoy!
Strawberry Rhubarb Pie (Serves 6-8)
- 3 1/2 cups (about 5-7 stalks) rhubarb, sliced into 1/2inch pieces
- 3 1/2 cups (about 16oz) strawberries, stems removed and cut in half (quartered if the strawberries are big)
- 1/2 granulated sugar
- 1/2 packed brown sugar
- 1 Tablespoon lemon juice
- 2 teaspoons lemon zest
- pinch of kosher salt
- 1/4 teaspoon nutmeg
- 1/4 cup quick cooking tapioca
- 2 tablespoons butter, cut into small pieces
- 2 tablespoons heavy cream (for glaze)
- Turbinado sugar (for crust)
- 2 pie crusts, either homemade or store bought
- Preheat the oven to 400 degrees. On a well-floured surface, roll out half of the pie dough into a 12-inch round circle and carefully transfer it into a 9-inch pie plate.
- In a large bowl, combine strawberries and rhubarb. In a smaller bowl, mix together sugars, lemon juice and zest, salt and tapioca. Pour sugar mixture over the larger bowl of fruit and gently toss to coat all the fruit being careful not to mash the strawberries.
- Mound the filling inside the bottom pie crust and dot with small pieces of butter. Roll the second pie crust out into a circle and cut it into 1-inch strips. Weave the top pieces of pie crust together to form a lattice top (learn how to do it here!) crimp the remaining edges of the pie.
- Brush the crust with heavy cream (or 1 egg yolk if you prefer) and sprinkle with turbinado sugar.
- Bake at 400 for 20 minutes, then reduce the heat to 350degrees and bake for another 40minutes, until the pie is golden and bubbly.
- Top with fresh vanilla ice cream and enjoy!
Looking to have a little fun with your desserts this Thanksgiving? This is not your typical pie, I was skeptical at first but after tasting it, I was hooked. It only has 3 ingredients and it doesn’t require baking! I normally serve the pie with homemade whipped cream but I wanted to try a dairy free option. I found myself eating the coconut whipped cream by the spoon full (I didn’t just admit that)… I also tried it over strawberry rhubarb pie and brownies (wow). I definitely prefer it over classic whipped cream. Try both these easy 3 ingredient recipes… I promise you won’t be disappointed. Enjoy!
- 2 ripe avocados, flesh scooped out
- 1 Lemon, juiced
- 1 14oz. can sweetened condensed milk
- 1 1/4 graham cracker crumbs (or ginger snaps)
- 5-6 tablespoons unsalted butter, melted
Preheat oven to 350 degrees. Mix together the graham cracker crumbs and melted butter. Press into the bottom and up the sides of a 9-inch pie pan. Bake in oven for about 8- 10 minutes, don’t allow it to get too brown. Let cool completely.
With a hand mixer combine avocado, lemon juice and sweetened condensed milk. Pour filling into pie crust and press a piece of plastic wrap directly on the surface and chill for 2- 4 hours. (Note: Avocados oxidize when they are exposed to air (which makes them turn brown) by pressing the plastic wrap tightly to the surface of the pie it will prevent the pie from turning brown! Now for the coconut whipped cream…
This whipped cream is so delicious and creamy, its hard to believe its dairy free! Its a great option if you’re lactose intolerant or vegan or if you love whipped toppings.
- 1 can coconut milk (full fat, do not buy ‘light’ it will not work!)
- 1 Tablespoon powdered sugar
- 1/2 teaspoon vanilla extract
Place can of coconut milk in the fridge over night (if you forget ahead of time put in freezer for 1 hour) put bowl and hand mixing blades in freezer for 10-15 minutes before whipping the coconut- this really helps with the process.
I placed this whole bowl in the freezer for 15 minutes to make sure everything was super cold. Without shaking the can of coconut, open can and remove solid white coconut leaving the remaining coconut water at the bottom of the can. (you can discard the remaining coconut water- you do not want to mix the water with the coconut cream!) Mix cream in chilled bowl with chilled mixers until fluffy, about 2-3 minutes. Add powdered sugar and vanilla and mix until fully incorporated.
Coconut whipped cream does not break down the way dairy whipped cream does and can be stored in the fridge for a few days without separation. Place whipped cream over the avocado pie or your favorite dessert and ENJOY!!!