pie season

May 5, 2010

Some people have hunting season, or fashion season, or basketball season. I have pie season. It starts as soon as I can grab hold of something fresh and fruit like, and lasts until I have run out of pie fillings, or I am just sick of pie (some time around Thanksgiving).

I guess pie season officially kicks off with rhubarb. The strawberries are fast coming, but the rhubarb is here. And my friend Hilary brought me a bundle last night. As soon as I got home, I mixed together a batch of dough, and chopped the rhubarb.

Pie is pretty much the perfect combination of butter, flour, sugar and fruit. And a dash of salt here and there.

I don’t really add much else, and things usually turn out okay.

First thing this morning, I rolled out my dough, sugared the rhubarb, and assembled the pie. Because I didn’t have quite enough time to bake the pie at home, I brought it to work with me, and popped in the oven at the store. (One of the many benefits of working at At Home..)

The sugar sprinkled on top made a nice little sparkle, and the pie barely dripped! My mom made a parchment paper drip catcher in case of any big spills. I usually just let it drip, and consequently, my oven (and house) can smell terrible on occasion.

And finished pie, ready to be eaten in the garden! (picture by Chloe!)

4 Responses to “pie season”

  1. Christina Says:

    I love you!

  2. Sankari Says:

    There is nothing more yummy than a Torrey pie! Your crusts are always the best and flakiest! Miss your pies (and you!) It looks Delicious!

  3. Moni Says:

    Pie is one of my favorites also, as long as it is homemade and filled with loads of fruit!!
    Wow, looks like lots of butter!! That is what I use in my crusts…once I quit using lard.
    Curious? Why you did not cut an air slice in the top of the pie??

    • Torrey Says:

      I totally forgot to cut the air holes…but there wasn’t a catastrophic result, so it makes me wonder how important they might be. Maybe I was just lucky this time.


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