Fresh Picked Strawberry Rhubarb Pie

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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.

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photo by Caitlin

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!

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photo by Caitlin

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.

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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.

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best baking buddy ever

Fresh Picked Strawberry Rhubarb Pie

Pie dough for a single crust pie

2 tablespoons gingersnap crumbs

Crisp Topping

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

Filling

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. 

 

 

Winner of an Applesauce

 

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This week I am happy to announce that I won third place in the Our Family Garden Applesauce recipe contest. Now, you might not think 3rd place is a big deal, but this contest was such a joy to participate in for so many reasons other than winning.

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First of all this is a real family business headed by a man named Darvin. Everyone including the children are involved in making the best applesauce I have ever eaten. The applesauce, made from a variety of apples, comes unsweetened or with a touch of honey +/or cinnamon. Darvin sent each participating contestant 6 full size jars of his well-made product plus a gift of a jar of jam….just because his is a kind and generous business. I already felt like I won and my recipe testing had not even started, yet.

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Inspired by such kindness and the perfect balance of fresh applesauce sweetness I went on to create 12 new recipes. (These days for most contests I only create 1 or 2 recipes at most.) Truth is this applesauce is so good on its own that it’s almost a crime to transform it into something else, but, my oh my, did it make every recipe I developed taste not only fantastic, but so much healthier to eat. I eliminated sugar and lots of fat without sacrificing any flavor in everything from baked goods to soups to a Korean style BBQ sauce. Win-Win-Win!

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The icing on the cake is that one of my recipe photos was chosen to dress the cover of the cookbook Darvin and his family are putting together. I am just thrilled the family liked my food photography and styling, too.

Here is my winning recipe which was a huge hit at Easter dinner. It’s a healthy carrot cake cupcake makeover utilizing a touch of honey for sweetness and some white whole wheat flour for a wholesome boost in nutrition. Try them for Mother’s Day.

Honey Frosted Carrot Cupcakes

  • Servings: 14
  • Difficulty: easy
  • Print

1 cup all purpose flour

1/3-cup white whole wheat flour

1-teaspoon baking soda

1-teaspoon cinnamon

¼ teaspoon fine salt

2 eggs

1/3-cup honey

½ cup canola oil

1-teaspoon fresh lemon juice

2/3-cup Our Family Garden Applesauce Touch of Honey

1 1/3 cups finely grated fresh carrots

Frosting

1 (8 oz) container mascarpone cheese or cream cheese

¼ cup honey

½ teaspoon vanilla bean paste or vanilla extract

Preheat oven to 350 degrees F. Line 14 muffin cups with paper liners.

In a large bowl, whisk all purpose flour, white whole wheat flour, baking soda, cinnamon and salt; set aside. In another large bowl whisk the eggs until lightly beaten. Add honey, oil and lemon juice; whisk until slightly thickened. Stir in the applesauce and grated carrots. Add wet ingredients to dry mixture blending until dry ingredients are moistened and well mixed. Evenly fill the muffin cups with the batter. Bake about 20 – 22 minutes or until a toothpick inserted into the center of a cupcake comes out clean. Remove from the oven, place on a wire rack, and let cool completely before frosting. For frosting, beat mascarpone, honey and vanilla until well blended. Pipe or spoon the frosting on the top of each cupcake. Serve immediately or cover and refrigerate the cupcakes until serving time. Can be stored in the refrigerator for several days.

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My favorite jelly bean and now taste tester in her Easter dress

 

Birthday Boy’s Spirited Boston Cream Pie

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Happy heavenly birthday William

 #30

It’s Your Day

loved being home

Your life was cut short too soon, but you lived fuller than most.  You cultivated a beautiful diverse garden filled with people far and wide who still love and remember you. They reach out every day, but especially at this time to surround me with the kind of love and appreciation you showed them. Happy birthday my boy. You are loved and missed by so many.

This recipe is adapted from the Joy of Baking. I love this web site for its detailed recipe instructions, weight measurements and videos. Besides angel food cake with strawberries another of William’s favorite desserts was Boston Cream Pie. I fancied this one up with a white chocolate swirl and gave it a touch of Will Keys spirit in the chocolate glaze.

The recipe is designed to make 12 cupcakes, but I chose to make a 6-inch round cake plus 6 cupcakes from the batter. I think William would have eaten the whole cake himself.

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Vanilla Cupcakes:

1 1/2 cups (195 grams) all purpose flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt

1/2 cup (113 grams) unsalted butter, room temperature

1 cup (200 grams) granulated white sugar

2 large eggs, room temperature

1 1/2 teaspoons pure vanilla extract

1/2 cup (120 ml) milk, room temperature

Pastry Cream:

2 large (35 grams) egg yolks

3 tablespoons (40 grams) granulated white sugar

2 tablespoons (20 grams) firmly packed cornstarch (corn flour)

1/8 teaspoon salt

1 cup (240 ml) whole (full fat) milk

1/2 tablespoon (6 grams) unsalted butter, at room temperature

1/2 teaspoon pure vanilla extract

Chocolate Glaze:

4 ounces (120 grams) semisweet or bittersweet chocolate, cut into pieces

3 tablespoons (42 grams) unsalted butter

1 1/2 tablespoons light corn syrup (or liquid glucose or golden syrup)

1 tablespoon Jack Daniels

White Chocolate Swirl:

2 squares white chocolate

 

Heat oven to 350 degrees F (180 degrees C) and lightly butter 12 muffin cups, or spray with a non stick baking vegetable spray. (I did 6 cupcakes and a 6-inch round cake)

In bowl, whisk together the flour, baking powder, and salt.

In the bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 3-4 minutes). Scrape down the sides of the bowl as needed. Add the eggs, one at a time, beating well after each addition. Beat in the vanilla extract. Then, with the mixer on low speed, alternately add the flour mixture and the milk, in three additions, beginning and ending with the flour.

Using a level ice-cream scoopful, fill 6 muffin cups with the batter and bake for about 16-18 minutes or until a toothpick inserted into a cupcake just comes out clean. Spoon remaining batter into the 6-inch round pan. Bake 30 minutes or until wooden pick inserted in center comes out clean. Remove from oven and place on a wire rack to cool completely.

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Pastry Cream: In a medium-sized heatproof bowl, whisk the  egg yolks with the sugar. Add the cornstarch (corn flour) and salt and mix until you have a smooth paste.

Meanwhile, in a saucepan bring the milk just to boiling (the milk starts to foam up.) Remove from heat and slowly pour the milk into the egg mixture, whisking constantly to prevent the eggs from curdling (pour through strainer if necessary). Pour the egg mixture back into a medium saucepan and cook over medium heat until boiling, whisking constantly. When it boils, keep whisking the mixture for another 30 – 60 seconds or until it becomes thick. Remove from heat and immediately whisk in the butter and vanilla extract. Pour into a clean bowl and cover the surface with plastic wrap to prevent a crust from forming. Cool to room temperature and then refrigerate until firm. The pastry cream can be stored for up to 3 days. Whisk or stir before using to get rid of any lumps that may have formed. (I pressed my through a sieve to get it extra smooth and creamy.)

Chocolate Glaze: Melt the chocolate, butter, and corn syrup in a stainless steel bowl placed over a saucepan of simmering water. Remove from heat, stir in the Jack Daniels, and let cool until it thickens slightly (to pouring consistency).

2 white chocolate squares, melted

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Assemble: Place the pastry cream in a piping bag fitted with a 1/2 inch (1 cm) plain tip. Fill each cupcake with the pastry cream by inserting the pastry tip into the top of each cupcake and squeezing just until you start to see cracks in the top of the cupcake. Then pour about 1-2 tablespoons of the chocolate glaze onto the center of each cupcake, letting it drip down the sides. Drizzle with some melted white chocolate and swirl with the end of a toothpick. Let the cupcakes sit at room temperature for an hour or two, or until the chocolate glaze dries. The cupcakes can then be covered and stored in the refrigerator for a couple of days. Bring to room temperature before serving. (I zapped a cold cupcake for 15 seconds in the microwave and it was heavenly)

For the cake: slice it in half horizontally and place bottom half on serving plate. Top with remaining pastry cream. Place second cake layer on top. Spoon remaining glaze and white chocolate over the top; swirl it.

Makes 12 cupcakes or a 6-inch cake and 6 cupcakes

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William