Double Duty Strawberry Rhubarb Pies

One for the Book Club and one for the father-in-law. I ate some of both! They came out great. I'm coming off a hat-trick of superb crusts on these beauties. The past three have all teetered on the edge of total and complete crumbleation. Instead of the big FAIL though, I managed to put everything right with a few barely-held-together hobo patch jobs. I'm feeling good. I'm so "in the zone." Strawberry Rhubarb recipe can be found here. I used my own crust recipe, cornstarch instead of arrowroot, didn't do any of that eggyolk glazing bullhonkey, and baked at 425F for 25 min, then reduced to 350F for 40-50 minutes more. There should be pie goo splashing all over at the end. That's how you know it's done.

Current Pie Tally: 170

Block Party Strawberry Rhubarb Pie

This little pie is evidence of how the cycle of pie-making can be somewhat vicious. After this hit the table at the block party, it was quickly consumed. Then the request hit. "Could you by chance make one of these for Book Club this week? It's my favorite." The gears in my brain churned. My father-in-law was due to arrive in a couple days. If there is a person who looks forward to my pie with his entire being, it is this man. Pie was already on the horizon. "The probability is good," I said. "I've got to make one for my father-in-law anyway.". Strawberry Rhubarb recipe can be found here. I used my own crust recipe, cornstarch instead of arrowroot, didn't do any of that eggyolk glazing bullhonkey, and baked at 425F for 25 min, then reduced to 350F for 40-50 minutes more. There should be pie goo splashing all over at the end. That's how you know it's done.

Current Pie Tally: 168

Birthday Pies on the Porch

The neighbors, my husband (the birthday boy), and I did a decent job diving into these Pecan and Strawberry Rhubarb Pies on a Friday night in May. It was one of those rare evenings with perfect weather, a great night for pie on the porch. The pie was pretty perfect too, though the Pecan Pie turned out a bit too sorghummy. Maybe I've got some high octane sorghum on hand this time. The stuff I used to get was from the farmer's market in Madison, WI and was probably a bit milder. Next time, I'll use less sorghum and more brown rice syrup, maple syrup, and honey. Pecan Pie recipe can be found here. I used 1/2 c. sorghum instead of the brown rice syrup this time. Strawberry Rhubarb recipe can be found here. I used my own crust recipe, cornstarch instead of arrowroot, didn't do any of that eggyolk glazing bullhonkey, and baked at 425F for 25 min, then reduced to 350F for 40-50 minutes more. There should be pie goo splashing all over at the end. That's how you know it's done.

Current Pie Tally: 167