Warm, but overcast, yesterday was the perfect day for strawberry picking with my family. Highland Farms in West Chester, PA is the place to go for all sorts of fruit picking throughout the year. The scent of strawberries was in the air as we approached the field.
Do your littles watch the show Daniel Tiger? Annabelle loves the animated Mr. Rodgers version and on one episode Daniel and his friends go “fruit-picking”. My Annabelle could not wait to try it. She ate as much as she picked and was covered in warm strawberry juice by the time we were done. Want to have some fun? Go pick some berries!
Fresh picked berries are at their peak of sweetness compared to the more tart berries found in the grocery store, so less sugar is needed for the perfect pie. Make sure your filling is really bubbling (see video below) before you pull it from the oven to insure all the juices gel and don’t leave a soupy mess when the pie is cut. If the crust edge is over-browning then cover it with a pie shield or foil.
Find a pie dough recipe here. It’s my favorite go to recipe and enough for a double crust, so wrap and freeze half of it for another time or just bake two pies.
[recipe title=”Fresh Picked Strawberry Rhubarb Pie” servings=”8″]
Pie dough for a single crust pie
2 tablespoons gingersnap crumbs
½ cup all purpose flour
¼ cup brown sugar
¼ cup old fashioned rolled oats (not instant)
¼ teaspoon cinnamon
4 tablespoons salted butter, cut into cubes
4 cups of fresh picked strawberries, slice large ones in half
2 cups sliced (1/2-inch thick) fresh picked rhubarb
2 tablespons heavy cream
1 tablespoon fresh lemon juice
½ teaspoon vanilla
½ cup sugar
¼ cup all purpose flour
Heat oven to 400F. Line 9-inch pie plate with dough. Trim and flute edge. (Roll out dough scraps and cut shapes for decoration. Sprinkle shapes with sugar, if desired.)
Sprinkle cookie crumbs over bottom of pie shell and chill while preparing topping and filling. For topping: combine all ingredients in a bowl working the butter into the dry ingredients until clumps form. Chill it. For Filling: Place berries and rhubarb in a large bowl. Drizzle with heavy cream, lemon juice and vanilla; gently toss to coat. Add sugar and flour; toss again. Spoon into pie shell. Sprinkle crisp mixture over the top. Bake for 60 to 70 minutes or until pie is bubbling and crust and topping are golden brown. Let cool to room temperature or serve just slightly warm. [/recipe]