Sometimes when I decide to tinker with the recipe, I forget that there is a different effect to everything I change. Take for example this pie filling: I read two cups of strawberries and two cups of rhubarb and think to myself “thats it?” So, I roughly double the strawberries and don’t bother to think about what that’ll do to the pie.
Just in case you didn’t know, strawberries have a HIGH water content. So high, that when you double the amount of strawberries called for in a recipe, you should expect nothing less than strawberry soup.
Don’t get me wrong, this pie was SO delicious that I didn’t mind that I had to pour a bit GALLONS of the extra strawberry hued water out or that it made my pie crust soggy, no. I didn’t care because it was sweet and tangy and the biscuits were tender on the inside and crunchy on the outside. Pie heaven!
Now if only I could have taken more appealing pictures of this pie. I really hate struggling for natural light 😦
I used fresh berries and frozen rhubarb. Houston doesn’t seem to like rhubard. Which would explain the hordes of stores I’ve gone to in order to find fresh rhubarb. With none to be found.
Update: I FINALLY found fresh organic rhubarb…… at $6.99/lb. No thanks. I’ll keep searching 🙂
A huge thank you to my friend Tracey of Tracey’s Culinary Adventures for choosing this recipe and finally getting some of that frozen rhubarb out of my freezer. Head on over to her great blog for the recipe and mass amounts of foods that’ll really get your mouth watering 🙂
Up next week: Peanut Butter Truffles