This recipe was originally posted in July of 2017. We're bringing it back up to remind you that it is a great time for pie!
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With the Fourth of July just around the corner I wanted to reshare one of my favorite pie recipes, this delicious Strawberry Rhubarb pie! I really hope you're all planning a special Fourth of July celebration. I feel like we need it this year more than ever. Many people are hurting, but I feel like a Fourth of July celebration can be a symbol of hope. The beauty of America is we are allowed to express what we think and feel and try to change for the better. That is what we should celebrate, the freedom that allows us to do that! 

I hope you make this pie as part of your celebration, and don't forget that you can buy our pie e-book for lots of other delicious pie recipes. (Linked in side bar.)

​Happy Fourth of July!

Hello everyone! I hope you had a lovely and wonderful fourth of July! We had the family over yesterday for a barbecue and swimming. It was a great time and I am really thankful that PH and I were able to buy this house where we can have family over and celebrate together. We had great food because PH is a master barbecuer. Also, I set to work yesterday to make a strawberry rhubarb pie. As you may remember from this Friday Faves post, Madalynn's favorite pie is strawberry rhubarb. I love making strawberry rhubarb pie, and I decided that I wanted to fancy it up for the fourth. So I did a crust topping of stars, as pictured above.

I tried to get a nice shot of it sliced, but I am not the best pie slicer. Don't worry though, that doesn't affect the taste. We ate it with a side of ice cream. So now I am going to give you my recipe for this delicious pie. Don't forget to check out all the rest of our pie recipes here. We love making pie in this family, and we want you to love making it too!

Strawberry Rhubarb Pie
For the pie crust:
​Use our recipe here
For the filling:
3 1/2 cups sliced strawberries
2 1/2 cups sliced rhubarb (it's okay to use frozen, especially if you live in a place like Phoenix
1/2 cup granulated sugar
1/2 cup honey
1 TBSP lemon juice
1 tsp vanilla
1/2 tsp cinnamon
1/2 cup cornstarch
3 pats of butter
1 TBSP heavy cream
Directions:
Preheat oven to 400 degrees Fahrenheit. After putting the bottom crust in your pie pan (9 inches) mix together all of the filling ingredients except the butter and cream. Stir together and pour into pie pan. Top with the pats of butter.For the top crust roll out the dough. Using two different sizes of star cookie cutters cut out stars. Starting at the outer edge place larger stars around in a ring and moving in to the center. Fill in large gaps with the smaller stars. Brush the top with the heavy cream. Place in the oven for 20 minutes. Then reset the oven to 350 degrees Fahrenheit and continue baking for another 25 minutes. Remove from oven and allow to cool before eating.

Hello everyone! I am here with the perfect lemony recipe for these hot summer days. (Is it hot where you are? We are sweltering here already.)

I love lemon desserts because even though it is boiling lava hot outside, if I have a bite of a tangy, lemon dessert like this Lemon Curd Tart I just feel light and refreshed.

Have you ever made lemon curd before? It's pretty easy to make. If you make this lemon curd recipe and don't want to put it in a tart, skip the gelatin part. I just added that to make sure the curd would be perfectly set.

The other great part of this Lemon Curd Tart is the Coconut Flour Crust. As you well know, we have a great pie crust recipe. I am loathe to try any gluten free pie crusts because the few times I have previously, they did not turn out well. I like this coconut flour crust because you press it into the pan instead of having to try and roll it out in advance, which is when all the gluten free crusts I've tried have fallen apart and ended up in the trash.

I felt like the coconut crust was the perfect compliment to the lemon tang, and it wasn't a strong coconut flavor so it was a perfect balance of flavor. My husband was happy because he could actually eat a slice instead of just trying to get the middle like I usually make him do.

This Lemon Curd Tart recipe is going to become a summer staple in our home, and I think it will in yours as well!

Lemon Curd Tart with Coconut Crust

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    Whoo Hoo!  This is a 2 pie week on the blog!  On Wednesday, Alicia showed you her beautiful Vanilla Apple Galette.  She lives in the Bay Area of California where it isn't too hot to bake.  But, if you live in Phoenix, this Root Beer Float Pie is the way to go.  
     It is not secret that I absolutely love root beer and root beer floats.  I did an entire post about how make the perfect on here. My favorite part of a root beer float is when the ice cream gets all melted into the root beer leaving creamy deliciousness.  That is the part of the float that this pie reminds me of.  To make it extra creamy, I use half and half in the recipe.  To make the root beer flavor really come through, I use root beer extract along with real high quality root beer.  

     To top the root beer filling, I refuse to use a non-dairy frozen topping.  Only the real stuff for me, real whipped cream! And don't forget the cherries, even though the juice gives a blood like appearance, the kids will love that!  The cherry flavor really gives some authentic root beer float taste. 

Root Beer Float Pie

    I hope you love it!  Let me know if you give it a try! 

Here are a couple other root beer recipes:

• ​The Perfect Root Beer Float
• ​Root Beer Pancakes

Are you intimidated by pie, specifically the crust? I think the crust is the scariest part of the pie for many people. But it doesn’t have to be. 

We have a few resources to help you with your pie making skills such as numerous blog posts and , of course, our pie recipe book “For the Love of Pie.”

Today I present you with a recipe that will help you get you comfortable with the crust; Vanilla Apple Galette. To make this you will want our pie crust recipe!

A galette is a rustic, free-form pie. It is also delicious. It’s also a great last minute dessert (for instance if you find out an hour or two before you have to leave for dinner that you’re bringing dessert). I had everything I needed for this recipe in my pantry already. The prep from start to finish was probably 15-20 minutes and that includes making the crust, coring, and slicing the apples. Even arranging them in an appealing way didn’t take too long. ​

​This is a deceptively simple recipe that makes you look like a master baker and will help you get the hang of pie crust. Because the pie is free-form it’s ok to have raggedy edges and cracks around the edge of your crust. There more you make galettes the more you will get the feel of how pie crust works and likes to be handled.

Let us know how your galette turns out!  ​