How do you start off a post after a 6+ month hiatus? How about with pie?
After a couple requests for the recipes and several inquiries about The Mango Kid hiatus I thought maybe this would be a good way to kick start back into writing on the ye olde blog. Now that things have settled a bit in my life I think this is the perfect time to get back into it. Blogging should be fun after all and not stressful. If anything it should be a stress reliever!
A couple Sunday’s ago the hubby and I spent the afternoon in Ladner where it is supposed to always be sunny. This particular afternoon however was raining but we weren’t going to let rain wasn’t stop us, we are west coasters after all. We started the day with the Ladner Village Market with a good friend and her wicked awesome mama. It was right up my alley. Musicians, great food vendors, fresh local produce and home made goods of all sorts. I felt like a giddy little kid in Disney World. Anyone who knows me knows how much I like me a good market. We picked up some fancy salt, ate some awesome pierogies, and got some homemade bread and fresh local produce.
My Gramma recommended going to Westham Island for some berries and herbs. Evan and I headed there and handpicked some delicious strawberries and got some fresh rhubarb. Obviously I had to make some pie, and what other kind than my favourite growing up that my mama makes. Sour cream strawberry and rhubarb pie.
For the crust
1 cup all-purpose flour
1 cup whole wheat flour
1 cup cold butter or shortening
¾ teaspoon salt
1 tablespoon vinegar
2 tablespoons cold water
Preheat the oven to 400F.
Mix the flours and salt in a large bowl. Using a pastry cutter or a fork, cut in the butter until it forms small pea sized bits. In a separate bowl mix with a fork the egg, vinegar and water. You want to use cold water to keep the butter cold. The more buttery bits you have the flakier your crust will be. If your butter is room temperature you will have dense non flakey crust. Pour over the flour mixture and mix with a fork. Wrap with plastic wrap and put in the fridge to rest for about 30 minutes before rolling out.
2 cups diced rhubarb
2 cups strawberries, halved or quartered (you can substitute any fruit here)
1 cup sugar
1 cup sour cream
3 tablespoons flour
1 tablespoon vanilla
Zest and juice of 1 lemon
1 teaspoon salt
Mix the sugar, sour cream, egg, lemon and vanilla in a small bowl. Add the flour and salt and mix well. In a large bowl mix the sour cream mixture with the fruit mixture.
Cut the dough in half and roll thin enough for a pie pan. You can get 2 crusts. Since this is a crumble topping I got 2 pies so I also made a rhubarb peach pie. Pinch the edges of pie around to form a crust then pour in the fruit mixture and spread evenly. Bake for 15 minutes. Reduce the heat to 350C and bake for 25 more minutes. Add the crumble topping and bake for another 20 minutes or so (until the crumble is golden brown).
¼ cup melted butter
1 cup sugar
1/3 cup flour
Nutmeg and cinnamon to taste
1/3 cup oats (optional)
Mix all ingredients together and spread over the fruit topping. Do not mix or push it into the fruit filling. You want it to get all caramelized and crispy.
Let the pie cool completely before serving.
My beautiful mama came over for dinner the next day and I was very proud to serve it to her. I was so happy that she enjoyed it as I did growing up. I think this is the first of may pies this summer.