"We have to love until it hurts. It is not enough to say, I love." We must put that love into a living action, and how do we do that? By giving until it hurts." Mother Teresa

Monday, June 23, 2014


PS Changing the focus of my blog again. Let's try making it all about food and my adventures in the kitchen...which I may have tried before, but I can't remember. 

So this morning I went strawberry picking with my friend at Spencer Farms in Noblesville. I highly recommend this farm. This was my first picking experience, but it was great. No bees. I was super worried about bees. This week marks the end of the season so we got there just in time. I of course enjoyed eating several while we picked. They were so good. I don't remember eating strawberries this good. I don't know if I can go back to the stuff sold in stores.

There were still some (by some I mean a lot) of good berries left. 
Here is my half of the stash. We picked around 7 pounds! 

Simply gorgeous.

So now I have three pounds of strawberries that need to be consumed quickly..oh darn. 

Tonight I made a pie (I am including the super easy recipe), then I am going to make strawberry ice cream tomorrow. I will also share that recipe later in the week. 

The original name for the recipe is "The Perfect Spring Pie."  I don't like that name, so I am going to call it "Strawberry Rhubarb Pie." I know it's very original. 

Strawberry Rhubarb Pie

Preheat the oven to 375 
Line a rimmed baking sheet/jelly roll with foil. Trust me don't skip this step!

2.5 cups AP flour, divided
1/3 cup granulated sugar
1 cup packed brown sugar, divided
2 tsp. grated lemon zest
1 tsp. cinnamon, divided
5-6 cups, strawberries, halved 
2 cups rhubarb, cut into bite size pieces
Pie dough-I used one roll of the store bought stuff
3/4 cup butter, melted

1. In a large bowl combine: 

  • 1/2 cup flour
  • granulated sugar
  • 1/3 cup brown sugar
  • lemon zest
  • 1/2 tsp cinnamon 
    • I give these dry ingredients a stir to combine them. 
2. Mix in the strawberries and rhubarb to the flour/sugar mixture. Let it sit and stir occasionally while preparing the pan.  They should start to release their juices, and just look really really good. :) 

3. Fit dough to 9" pie pan. (Lightly flour service and roll out dough to fit if needed.) Flute edges if desired. I don't have time to flute edges, plus I am not very good at it.

4. Spoon filling into the crust. Scrape all that good syrupy stuff from the bowl and get it in there too. 

5. MAKE SURE YOU PUT THE PIE ON THE BAKING SHEET!!! Bake for 50-60 minutes until bubbling and hot. (when I checked my pie I did a Mr. Burns evil "Excellent" laugh) 

6. Meanwhile, in a bowl, the remaining flour, brown sugar, cinnamon and melted butter together with a fork and form large/media crumbs. 

7. Remove pie from oven when it's ready, then place the crumbs on top of the hot pie leaving 1/2 inch boarder between crumbs and crust. Put back in the oven and cook for 30 more minutes, or until crumbs are golden brown. 

8. Cool on rack. Serve warm or at room temperature. Top with ice cream, or whipping cream (my grandmother's personal favorite) if desired. 

Here is my finished project! I am going to go ahead and hashtag this as #foodboner 

Enjoy friends! This was a super easy recipe!

No comments: