Skull Pies are Back!

Skull Pies from Why Not Pie
Skull Pies from Why Not Pie

October means Skull Pies all month long!

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.

Blueberry Pie Madness

It’s that time of year again: Blueberry Time!

Lots of Blueberries

Fresh blueberries make delicious and lovely pies!

Mini Blueberry Pie; Photo by Diane & Doug Russell
Mini Blueberry Pie; Photo by Diane & Doug Russell

Large pies or small pies– such lovely color!

Blueberry Pie; Photo by Diane & Doug Russell
Blueberry Pie; Photo by Diane & Doug Russell

Varied with additions like lime and brown sugar, or lavender, or vanilla bean.

Blueberry Pie Yum; Photo by Diane & Doug Russell
Blueberry Pie Yum; Photo by Diane & Doug Russell

Mmmm, can’t wait!

More Rhubarb Options: Strawberry Rhubarb and Blueberry Rhubarb Pies

Blueberry Rhubarb Crumb Pie, Photo by Diane & Doug Russell
Blueberry Rhubarb Crumb Pie, Photo by Diane & Doug Russell
Strawberry Rhubarb Pie, Photo by Diane & Doug Russell
Strawberry Rhubarb Pie, Photo by Diane & Doug Russell

A celebration of rhubarb continues with Strawberry Rhubarb Pie and Blueberry Rhubarb Pies!

Some people don’t consider it to be summer until they’ve have a rhubarb pie! These are two great ways to enjoy the delight that is rhubarb.

Strawberry Rhubarb Pie is one of the iconic American pies. While naysayers may scoff at the combination, those in-the-know know this is a great pie!

Blueberry Rhubarb Pie is new combination that I tried for the first time last year. It is elegant and surprising. Even rhubarb doubters found it irresistible.

I will be offering them both this week!

Blueberry Peach Pie

Blueberry Peach Pie, Photo by Diane & Doug Russell
Blueberry Peach Pie, Photo by Diane & Doug Russell

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 with Recipe

Rhubarb Pie, Photo by Diane and Doug Russell
Rhubarb Pie, Photo by Diane and Doug Russell

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

Ingredients:
4 cups of chopped rhubarb
3/4 cup sugar
3 Tablespoons corn starch
1/2 teaspoon cinnamon

Method:
Mix ingredients well in a large bowl.
Fill a pastry shell, then fit top crust.
Seal and pinch around the edge to form crust.

Bake at 400F for about 50-60 minutes.

Enjoy!