A thank you to all who checked in as to how things are where you are; it’s good to hear you all did okay. Hurricanes are random acts of velocity.
Here, the baking binge continued, and as I chopped and sliced and got out the cheater store-bought no-dairy crust from the back of the freezer (uh oh, I’ve disillusioned Scott‘s whole family now) I thought of how my mother always thought of dessert as one last attempt to get good nutrition into her kids.
So enough with the chocolate for a moment. It’s all about the fruit. We were on our second helpings of rhubarb strawberry pie when suddenly I looked up at my husband and said, “Oh. I was going to photograph this for the blog.”
The general consensus here is that I could always, definitely go make another one.
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This took less than five minutes to get into the oven.
Recipe: Have a bottom crust ready.
Slice rhubarb (I had three+ cups’ worth) and strawberries to bring it to four cups. Mix 1/3 c flour with 1 1/3 c sugar and 1/2 tsp cinnamon; pour in the fruit, add to crust. (And yes, Scott, I forgot to prick it again. Must have been the strawberries. Some things never change.)
Halfway through you might want to open the oven quickly and dunk the top fruit down so that any flour mixture sitting exposed goes in the goo.
I baked it at 425 for 40 minutes, and then because it was a cheap shiny store-bought throwaway tin had to add another five at 350. Next time I might turn it down after the first ten min like another of my cookbooks says so the outer edges won’t burn; personally, I chuckled at being able to toss some of the empty-calories part of the pie, just enough to free it from guilt. And the rest of the crust had the most perfect crunch.