And Dad's Birthday Pie Was...

Rhubarb Strawberry! It was too hot and time was too precious to invest in making the fresh peach and rhubarb pie, so I ended up baking the one from the freezer. I cooked it at 425F for 25 min and then another hour at 350 this time. I think it came out much better than the last one reincarnated from the freezer depths. My husband said it set up particularly well, and I was satisfied with the doneness of the crust. Dad kept all of the leftovers and told my husband he married well, so I guess he thought it was OK too. The recipe is the same as the one from this post.

Despite the success of this one, I did have a price to pay when I returned home. All of the peaches I had bought for the possibility of the fresh pie had rotted by the time I returned home from the trip to see Dad. From rock hard to festering mess in one stinking day. What a disappointment. Oh well, the rhubarb is still keeping firm in the fridge at least.

Current Pie Tally: 25

Peach Rhubarb Pie

Fresh peaches are truly delectable in a homemade pie. When some organic yellow peaches (from Mexico), went on sale at Whole Foods last week, I knew they were destined for my husband's birthday pie. Combined with rhubarb from our garden, they were sensational. I ended up bringing the pie over to our new friends' house for dinner, where it was very well received.

Comments: "This is way better than the pies the Mennonites sell at the farmer's market." & "There's so much content!" (host) "I love how it's not too sweet." (hostess)

I have to say I was surprised by the Mennonite comment. I always assumed my pies were on par with theirs (or vice versa). Maybe I'll buy one sometime to do a taste test comparison.

The crust on this one came our PERFECT. Light, flaky, and flavorful. Also, here's a tip about the peaches. I bought firm peaches and kept them in a closed paper bag at room temperature for about four days to ripen them up. Works like a charm.

Peach Rhubarb Pie (for 9" pie):
pastry for 2-crust pie (Dimock's recipe)
1 lb. rhubarb, cut into 1/2" pieces
4 small-medium ripe peaches, peeled and cut into 1" pieces
1 c. sugar, heaped
5 T. flour
1-2 dashes of cinnamon
1 T. butter (optional)

Mix the fruit, sugar, flour, and cinnamon in a large bowl. Roll out the bottom crust and place in pie dish. Pour fruit filling in. Cut 1 T. butter into small pieces and dot top of filling with butter. Roll out top crust and place over bottom crust and filling. Trim overhang; crimp, and seal edges. Cut one or more vents in the top crust. Bake at 425 F for 15 min, then 350 F for 40 min. When filling is visibly bubbling vigorously under the vent in the crust or some of the filling erupts onto the crust, the pie is done.

Current Pie Tally: 18