First thing, I always check the dessert table at my church potluck to see if anyone has made a “homemade pie” because I am kinda like a huntin’ dog – I can sniff out the hand-crafted ones on the spot. My husband calls me a “pie snob”! I don’t just like any pie, someone once asked me if I made jello pie and my husband laughed and said, “No way – she is a snob and only makes the ones with homemade crust with lots of fresh fruit inside”. Lucky for him he is absolutely right!
I guess I love pie because my Mama and Grandma always made fresh pies and cobblers with whatever seasonal fruit we had available. In the summer – in Florida where I grew up – we used to go out to cow pastures and pick wild blackberries. Even though you had to keep your eyes out for rattlesnakes and it was hotter than blue blazes, the reward was well worth it. My Mama would build a blackberry cobbler in a 13×9 casserole dish using homemade piecrust. The hot, bubbly cobbler was beautiful, but with five kids there was never much for leftovers.
Now living in Nebraska I love to make pies: apple, peach, cherry, strawberry-rhubarb, what ever I can get my hands on. The strawberry-rhubarb would have to be the family favorite. We eat a lots of strawberries, matter of fact I brought home two cartons home last night and they will not last long with our bunch.
Sometimes living in Nebraska’s cold winters makes it difficult to find ‘seasonal fruit’ at this time of year. As a consumer, I am blessed to know that in January I can count on my local grocery store to have delicious strawberries from California or Florida. For me that is buying local.
Having grown up in Florida, I am biased that the best strawberries in the world are grown in Central Florida, but I am confident that strawberry farmers in either California or Florida are growing and supplying quality fruit so that I can have strawberries in Nebraska in January!
I feel blessed to be able to step into the store and have a variety of fruits and vegetables available that are naturally grown in variety of regions in our country and am confident that I am buying “local”. So enjoy that farmers provide us with a large variety of fruits and vegetables year round no matter where we live and enjoy National Pie Day! I think I will head out to my freezer now and grab a package of that rhubarb I froze last summer and build me a strawberry-rhubarb pie!
Try my Sour Cream Apple Pie recipe (or find it on AllRecipes.com!)
Daddy’s favorite, he calls it the only “stand alone pie” that doesn’t need ice cream.
Prep Time: 20 minutes
Cook Time: 40 minutes
Yields: 8 servings
1 cup sour cream
6 T flour, divided
1 t vanilla
1/4 t salt
3 c chopped, peeled apples
1 (9 inch) unbaked pie crust
3 T melted butter or oleo
1/4 c packed brown sugar
In a large bowl, beat eggs. Add sour cream. Stir in sugar, 2 tablespoons flour, vanilla and salt. Mix well. Stir in apples. Pour into pie shell. Bake at 375 for 15 minutes.
Meanwhile, combine butter, brown sugar and remaining flour. Sprinkle over top of pie. Return to oven for 20 to 25 minutes or until filling is set. Cool completely on wire rack. Serve or cover and refrigerate.
Also try my Strawberry-Rhubard Pie recipe (or find it on AllRecipes.com!)
Double crust pie where sweet and tart fruits merge into a delicious combination.
Prep Time: 30
Cook Time: 1 hour
Yields: 8 servings
Pastry for 2 crusts
1 1/4 c sugar
1/8 t salt
1/3 c flour
2-3 c fresh strawberries, hulled and sliced
2-3 c fresh or fresh frozen rhubarb, sliced
2 T butter
1 T sugar
Combine 1 1/4 c sugar, salt and flour. Arrange 1/2 strawberries and rhubarb in a pastry lined 9″ in pie pan. Sprinkle half of sugar mixture over top of fruit. Add remaining half of fruit and the rest of sugar mixture. Dot with butter. Cover with top crust. Brush top with cold water or milk and sprinkle with remaining sugar. Bake at 425 degrees 40-50 minutes, lower temperature after 15 minutes to 350 degrees till done. May take an hour to bake. Also may cover the crust edges to prevent from burning.