There really isn’t a whole lot better than baking a pie with fresh ingredients from a farmer’s market. You’re supporting local businesses. Everything is super ripe and perfect. You get to buy the ingredients outdoors. Even someone who doesn’t like pies or fruit-based desserts (that would be me) can appreciate how good it feels to do this. So when we were walking through the farmer’s market at Harvard and a vendor had both strawberries and rhubarb, I couldn’t just not buy them. And, as luck would have it, strawberry rhubarb is Erik’s favorite pie!
This is Part 1 of 2 Thanksgiving pie posts coming at you in the next couple of weeks. Good news: they can just as easily be Christmas pies (if you don’t make the one true Christmas dessert: Chocolate Trifle), so keep these on hand as the holiday parties start piling up. Also, I’ve done a little bit of test kitchen work on these, trying out different pie crust recipes and combining some filling recipes to figure our what works well together. The results were pretty good, and have made for some tasty breakfasts in the Thanksgiving aftermath.
Vacation baking can be difficult. You’re in a new place. Your kitchen lacks all of your favorite gadgets. You maybe kinda definitely would rather be lying out in the sun. All of these things are magnified when it’s spring break and you’ve dedicated the week to devouring as many books that don’t talk about the law as possible.