despite basically being a cake pusher, i would much rather eat a pie. every birthday of my childhood i requested strawberry pie and when it comes down to it, i will ALWAYS pick a fruity pie over a slice of cake.

BUT i will admit, i’ve spent so much of my cooking career making cake, that i am not a great pie baker. so i am trying to step up my game. enter this gem of a summer dessert.

now, i understand the pureness of only using one fruit for a pie. but i’m a more the merrier kind of gal. so this pie offers up some of my favorite summer flavors.

peach + berry pie

serves: 8-10

prep time: 30 minutes

bake time: 45 minutes - 1 hour

total time: 1 hour 30 minutes

ingredients: 2 pie crusts (i used the store bought one from trader joes. while i do think homemade is way better and worth the time if you have it, this pie crust works in a pinch. when you are super pregnant, it’s perfect). 2 cups chopped peaches. 2 cups blueberries. 2 cups chopped strawberries. zest of 1 lemon + 1 tbs lemon juice. 1 tsp chopped fresh sage. .5 cup turbinado sugar. 1 tbs corn starch. 1 tsp kosher salt. 2 tbs butter. .5 cup flour for dusting. rolling pin. pie dish. vanilla ice cream or whipped cream optional for serving.

start by preheating your oven to 425 degrees f. in a large bowl, combine all your fruit, the sugar, salt, cornstarch, lemon juice, lemon zest and sage. stir well to combine and set it aside.

lightly dust your working surface and your rolling pin with flour. roll out the bottom crust layer about an eighth of an inch thick.

lay the crust in your pie dish and push any excess dough back onto the top edge of your crust, using your fingers to form a smooth crust edge. prick the bottom of your pie crust all over with a fork.

use a slotted spoon to scoop all the fruit filling mixture into the pie dish. discard any excess juices. place the butter in small dollops around the fruit in your pie.

now, you can either use the second pie crust dough to cover the entire pie, OR you can roll it out and slice it into 1 inch thick strips to make a lattice design. if you choose to completely cover the pie, make sure to cut some slits in the top center of the pie so the steam can escape.

bake your pie on a baking sheet in the lower part of the oven (a baking sheet will catch any bubbled up juices) at 425 for 15 minutes. reduce the heat to 350 and continue cooking for another 30-45 minutes, until the crust is golden. remove the pie from the oven and allow it to cool to room temperature. serve topped with ice cream or whipped cream and enjoy.

xo, a

peach + berry pie

serves: 8-10

prep time: 30 minutes

bake time: 45 minutes - 1 hour

total time: 1 hour 30 minutes

ingredients: 2 pie crusts (i used the store bought one from trader joes. while i do think homemade is way better and worth the time if you have it, this pie crust works in a pinch. when you are super pregnant, it’s perfect). 2 cups chopped peaches. 2 cups blueberries. 2 cups chopped strawberries. zest of 1 lemon + 1 tbs lemon juice. 1 tsp chopped fresh sage. .5 cup turbinado sugar. 1 tbs corn starch. 1 tsp kosher salt. 2 tbs butter. .5 cup flour for dusting. rolling pin. pie dish. vanilla ice cream or whipped cream optional for serving.

start by preheating your oven to 425 degrees f. in a large bowl, combine all your fruit, the sugar, salt, cornstarch, lemon juice, lemon zest and sage. stir well to combine and set it aside. lightly dust your working surface and your rolling pin with flour. roll out the bottom crust layer about an eighth of an inch thick. lay the crust in your pie dish and push any excess dough back onto the top edge of your crust, using your fingers to form a smooth crust edge. prick the bottom of your pie crust all over with a fork. use a slotted spoon to scoop all the fruit filling mixture into the pie dish. discard any excess juices. place the butter in small dollops around the fruit in your pie. now, you can either use the second pie crust dough to cover the entire pie, OR you can roll it out and slice it into 1 inch thick strips to make a lattice design. if you choose to completely cover the pie, make sure to cut some slits in the top center of the pie so the steam can escape. bake your pie on a baking sheet in the lower part of the oven (a baking sheet will catch any bubbled up juices) at 425 for 15 minutes. reduce the heat to 350 and continue cooking for another 30-45 minutes, until the crust is golden. remove the pie from the oven and allow it to cool to room temperature. serve topped with ice cream or whipped cream and enjoy.

so. i have been pretty mia when it comes to writing. that doesn't mean i haven't been cooking up a storm, it just means i don't have a free freaking second to even THINK about taking photos of food. now, the cooking constantly part feels great! it's literally my dreams come true. 

but. come on, you knew there was a but. 

but. i am craving those freer days when i could spend an hour playing with where on my butcher block the butter would go. what i wouldn't give to have a day to spend using up hours of morning light to style the perfect food shot. 

today, i carved out an hour and a half in my schedule to a little food play. thursday, we are beginning production on the twenty-nineteen cake calendar and i need to get back in the groove. for seasonal purposes, we are shooting may and june this week while i still have a the last of the seasons rhubarb to work with. 

for two years i have been trying to get some time to play with rhubarb. of course, the second they start to hit the shelves, i become swamped with work. but not today folks, not today. i got lucky with some beautiful late season beautifies and some very delicious strawberries and it was completely worth the wait. 

strawberry rhubarb cake

serves: 9 inch cake

prep time: 15 minutes

bake time: 45 minutes

total time: 1 hour

ingredients: 1.5 cup chopped rhubarb. .5 cup chopped strawberries. 1.5 cup demerara sugar, divided (you can sub granulated sugar if you can't get your hands on demerara). .5  cup butter + 1 tbs. 2 cups all purpose flour. 4 tsp baking powder. .5 tsp kosher salt. 2 eggs. 1 tsp vanilla extract. .75 greek yogurt. .25 cup whole milk. parchment paper. 9 inch cake pan. 

start by preheating the oven to 350 degrees f. in a bowl, combine the flour, baking powder and salt and set it aside. in a second bowl, combine the rhubarb, strawberries and .5 cup of the sugar and set it aside.

in a third bowl, combine the milk and greek yogurt and set it aside. in the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and remaining sugar and mix on medium high speed until fluffy.

add in the eggs one at a time, scraping down the side of the bowl in between. pour in the vanilla extract.

start to add your wet and dry ingredients alternating, starting and ending with the dry ingredients.

when your batter is just combined, add in the rhubarb and strawberries and mix until just combined. lightly butter the sides of the your cake pan and line the bottom with parchment paper.

pour in the batter and bake your cake for 40-45 minutes. just until a toothpick comes out of the center of the cake clean.

cool till you can handle and serve slightly warm or at room temperature. 

xo, a

strawberry rhubarb cake

serves: 9 inch cake

prep time: 15 minutes

bake time: 45 minutes

total time: 1 hour

ingredients: 1.5 cup chopped rhubarb. .5 cup chopped strawberries. 1.5 cup demerara sugar, divided (you can sub granulated sugar if you can't get your hands on demerara). .5  cup butter + 1 tbs. 2 cups all purpose flour. 4 tsp baking powder. .5 tsp kosher salt. 2 eggs. 1 tsp vanilla extract. .75 greek yogurt. .25 cup whole milk. parchment paper. 9 inch cake pan. 

start by preheating the oven to 350 degrees f. in a bowl, combine the flour, baking powder and salt and set it aside. in a second bowl, combine the rhubarb, strawberries and .5 cup of the sugar and set it aside. in a third bowl, combine the milk and greek yogurt and set it aside. in the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and remaining sugar and mix on medium high speed until fluffy. add in the eggs one at a time, scraping down the side of the bowl in between. pour in the vanilla extract. start to add your wet and dry ingredients alternating, starting and ending with the dry ingredients. when your batter is just combined, add in the rhubarb and strawberries and mix until just combined. lightly butter the sides of the your cake pan and line the bottom with parchment paper. pour in the batter and bake your cake for 40-45 minutes. just until a toothpick comes out of the center of the cake clean. cool till you can handle and serve slightly warm or at room temperature.