This weekend was definitely a Jerseylicious weekend. We spent Saturday with friends and Sunday with family. As the food front was covered in spades with our family, I decided to bring dessert to the friends’ gathering.
Lately I have been trying to bake things that I’ve never made before. It’s my goal for the rest of the year to make a lot of stuff that is off my beaten path. So I decided to bake a pie that was neither apple nor pumpkin. I’d bake a Strawberry Rhubarb Pie.
I’m not the biggest fan of strawberries. I love the flavor, but the texture always bothers me. I tend to find those little seeds in my teeth for days. And rhubarb? I can’t say that before Saturday I ever ate it in my life. It certainly doesn’t look like something that would be good in a pie.
I also cut out hearts out of pie crust dough for the top of my pie, although the next time I do this, I’m going to buy a smaller heart cookie cutter. These hearts looked like I’d spooned biscuit dough on top of my pie and they sorta resembled hearts…
Epicurious recommends baking the pie for 20 minutes at 400 degrees and then lowering the temperature to 350 and baking for another hour and 20 minutes. I pulled my pie out 20 minutes early, because it had reached that point between smelling good and emitting smoke. I think I made the right decision, as the crust was a beautiful golden brown and the filling solidified within two hours.
And talk about solidifying! This was quite possibly the easiest chunky fruit pie I’ve ever sliced up. No oozing, no falling apart, just clean, smooth slices. Beautiful!
Everyone loved this pie. Even I liked this pie! The texture was good, chunky, but still solid and the flavor was great. Not too sweet, not too sour, but somewhere right in the middle. And I think it was my best pie crust to date.
I’ve also got to say I’m pretty pumped with my photos from this pie. I was working with less than ideal sunlight, but after a little Photoshopping, they came out looking pretty snazzy.