Strawberry Rhubarb Pie

Do you love strawberries?  Do you love rhubarb?  How about mixing those two into a pie filling?
My rhubarb plant is flourishing and begging to be used.  So I added strawberries to the grocery list and headed off to the grocery.  Once home, I harvested a bunch of rhubarb, tied on my favorite apron and got busy in the kitchen.

Once the pie filling was mixed, I made the pie crust.  Yes, I made the crust. I'm not a fan of readi-made crusts but will admit that I've used them in a pinch, but nothing beats homemade pie crust.
Lard makes the best pie crust, so add that to your shopping list and ditch the hydrogenated oil (Crisco).  You will be amazed at how tender and flaky your crust will be.

In case you don't have a rhubarb plant growing in your garden, I noticed at the market that they had a nice supply of rhubarb, so if you'd like to try the recipe you should be able to find both the rhubarb and strawberries at your local market.

Butterscotch Banana Cream Pie

Am I the only person who buys bananas and never manage to get them eaten before they turn brown?
It doesn't seem to matter if I buy 3 or 6, I always end up with at least one that I'm scrambling to use rather than throw it away.  Today, I have 4, so I thought first of banana cream pie, then had the idea of combining the bananas with butterscotch cream  Doesn't that sound yummy?

Early this morning I started making the filling so it would have plenty of time to chill.  Well as luck would have it, I paused from my diligent stirring while the mixture was heating on the stove, just mere moments, while I instant messaged a friend.  In those moments disaster happened....yup, it burned on the bottom.  I strained it to get out the burned bits, but the taste test sealed the deal.  I had to dump it and start over.
The do-over went much better, but it did require a trip to the store.  While I was traveling down the baking isle at the grocery, I spied some Nestles Butterscotch Chips.  Hum....I thought as I put a bag in my cart.  I've made chocolate ganache with semi-sweet chips, I bet that same technique would work with butterscotch.  The plan is in place.  A layer of exquisite butterscotch ganache sitting on a flaky pastry crust, above it, layers of bananas and butterscotch cream topped off with a glorious crown of Italian Meringue.  Shameless?  Maybe, but there were bananas to save....you've gotta dream big!

Fresh Coconut Cream Pie

Last week I was having supper at a local chain restaurant.  On the table was advertisement for their crust less coconut pie.  I looked at the person I was eating with and said "it's not pie if there isn't any crust, it's just coconut pudding!".  Well, that got my taste buds going for a real coconut pie....and I mean a REAL coconut pie!  Not the kind you make with the sweetened coconut you buy in a package and mix with some instant pudding and pour into a purchased pie shell.  No, for me it had to be the kind you make with real coconut, homemade filling and a homemade crust and meringue.  No simple whipped cream topping either, it has to be crowned with a sky high pile of meringue!

If you have never had a made from scratch real coconut pie, you haven't had coconut pie!  It takes a bit of time and effort, but oh what a glorious pie you have when you're finished.

Sweet Buttery Pie Crust

Sweet Buttery Pie Crust

Ingredients:

8 oz. (1 cup/2 sticks) cold unsalted butter
2 cups of all-purpose flour
1/4 cup granulated sugar
1/4 teaspoon salt
1/4 cup cold water

Directions:

Cut the butter into 1/2 inch cubes.

Put the flour, sugar and salt into the bowl of a food processor fitted with the plastic blade.
Add the butter.

Pulse the mixture until the mixture is crumbly and the larger pieces of butter are no larger than a pea (about 1/4 inch). 

Pulsing as you add, drizzle in the cold water and continue to pulse until it pulls together loosely. 

 If you don't have a food processor, don't be discouraged, you can still cut in the butter the old fashioned way and drizzle in the water while you stir.


Lightly flour your work surface and rolling pin.  Divide the dough into halves.  Taking one half, shape it into a ball and pat it into about 1/2 inch thick.  Sprinkle flour over the stop.
Using your rolling pin starting in the center, working outward, roll the dough to about 1/4 inch thickness.

Move the disk to the side and reflour your worksurface.
Turn the disk of dough over, dust lightly with flour and continue rolling to about 12 inches in diameter.
Turn the dough frequently a quarter of a turn making sure it isn't sticking to the work surface.  Reflour as necessary to prevent sticking.

Fold the dough in half and gently lay it in your pie pan and unfold.  Fix any cracks that may occur.  Trim the edge so you have about 1/2 inch around the edge of the pan.

Roll the remaining dough ball out in the same manner.
You can use the disk of pastry as the cover for your pie filling or you can use a pastry cutter or a knife, cut strips of dough about 1/2 inch wide to prepare for making the lattice.



If you have left over pie crust dough, like I usually do, make these little Pie Crust Bites with cinnamon and sugar.  It's easy. 

Just roll out the remaining dough and spread with soften butter, sprinkle with cinnamon sugar and roll up and slice. 

Put little rolls on a baking pan and bake along with your pie. Check them often and when the are golden, remove them from the oven. They will disappear quick as a flash!

.....and that my friends, is What's Cooking at Cathy's ~ Enjoy!