Without question, strawberry rhubarb is my favorite flavor of pie, but I've actually never attempted to make it until now. While I feel pretty confident in my baking skills, I haven't had the best of luck with fruit based pies. They often turn out too loose and runny, but after following this Cook's Illustrated recipe, the dessert came out better than I expected and perfectly highlighted the balance between the sweetness of the strawberries and the subtle tartness of the rhubarb. Bonus: it's the best pie to eat for breakfast, hands down.
I've been on a bit of a pie bender lately, so it felt appropriate to celebrate the end of the peak peach season with a classic dessert. Using the tips from the workshop I attended, I followed this Cook's Illustrated recipe, which turned out one of my better attempts. I served ...read more