Strawberry Rhubarb Pie

photo-591There 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. photo 1-38While 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!photo-594

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

Directions:

  1. 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.
  2. 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.
  3. 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.
  4. Brush the crust with heavy cream (or 1 egg yolk if you prefer) and sprinkle with turbinado sugar.
  5. Bake at 400 for 20 minutes, then reduce the heat to 350degrees and bake for another 40minutes, until the pie is golden and bubbly.
  6. Top with fresh vanilla ice cream and enjoy!

Caesar Potato Salad with Sugar Snap Peas

photo-307Why do I always feel like I need a weekend to recover from my weekend? Busy weekends make for exhausting Mondays! We just took an amazing long weekend in Napa! It was so much fun and we drank so much wine… we took advantage of the fact that you can start wine tasting at 10am! I can’t wait to share some of my favorite wineries and pictures with you! photo-311 A few of the wineries were pulling in their first grapes for harvest while we were there. Did you know the wineries pick all the grapes by hand? Hard work! I will have an exciting wine Wednesday for you this week! Check out some our amazing views in St Helena! photo-309This recipe for Caesar potato salad with sugar snap peas is one of my favorite ‘old school’ recipes from a June 2009 Bon Appetit It’s a classic! I am not a huge fan of heavy mayonnaise based potato salads in the summer (or ever) especially when its hot! This is a wonderful light option, with the crispy crunch from the sugar snap peas and radish its a fantastic side with steak, burgers, chicken- It will become your new BBQ staple! photo-306I also wanted an excuse to use my new mandolin- It makes slicing and cutting so simple! You can use a sharp knife or the side of a cheese grater to slice the radishes but a mandolin makes it a breeze! photo-308 Caesar Potato Salad with Sugar Snap Peas

Ingredients:

  • 1 1/2 pounds unpeeled assorted fingerling potatoes or baby potatoes (such as white-skinned, red skinned and purple), cut crosswise into 1/2-inch-thick slices
  • 8 ounces trimmed sugar snap peas
  • 1 bunch radishes, trimmed, sliced
  • 1/2 small red onion, thinly sliced
  • 1/4 cup olive oil
  • 3 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 garlic clove, pressed or finely chopped
  • 1/2 cup freshly grated Parmesan cheese

Directions:

  1. Steam potatoes on steamer rack set in large pot over boiling water until almost tender, about 10 minutes. Add sugar snap peas and steam until peas are crisp-tender and potatoes are just fork tender, about 1 minute longer. Transfer vegetables to large bowl. Cool slightly. Add radishes and onion. (I usually steam the peas separately so I can run them under cold water after steaming. This stops the peas from over cooking and keeps them bright green and crisp- either method works!)
  2. Whisk olive oil, lemon juice, Dijon mustard and garlic together in a small bowl. Whisk in Parmesan. Season with salt and lots of pepper.
  3. Add dressing to potato mixture; toss to coat.
  4. Season with more salt and pepper to taste, if desired. Serve warm or at room temperature. Enjoy!

Recipe from Bon Appatit, June 2009