These exclusive pastry treats feature flaky crust filled with Tripleberry, Blueberry, Cherry, Raspberry or some combination of fruits. I’ve had a request for a Pumpkin Skull Pie, so I will be trying that too!
Skull Pies are available by order or at Argus Farm Stop.
Another great combination of flavors is the Blueberry Peach Pie!
This one surprised me, frankly. I did not anticipate that mixing these two fruits would result in a pie which is so delicious. The sweet and tangy flavors of the two fruits work together to make a sensational pie filling.
As well, the fruits are beautiful together! I like to make this pie with a lattice crust or a scattering of good sized pastry cut-outs to reveal the lovely colors of the inside.
Rhubarb Pie made with homegrown rhubarb. Sweet, tangy, unmistakably bold flavor that shouts “Spring!”
I really enjoy baking pies made with the rhubarb we grow in our organic urban garden. Last year, I made my traditional Rhubarb Pie, as well as a Rhubarb Custard Pie, Blueberry Rhubarb Pie and Strawberry Rhubarb Pie. This year? Well, we’ll see how far the rhubarb supply goes!
A pie made with rhubarb and sweetened just right is lovely and satisfying. Here’s the extremely simple recipe that transforms rhubarb into a fantastic Rhubarb Pie.
Rhubarb Pie Recipe
4 cups of chopped rhubarb
3/4 cup sugar
3 Tablespoons corn starch
1/2 teaspoon cinnamon
Mix ingredients well in a large bowl.
Fill a pastry shell, then fit top crust.
Seal and pinch around the edge to form crust.