This Apple Rhubarb Pie is sweet and tart, but add a flaky crust and some fresh cream for something blissfully delightful. Summer isn’t over yet! Savor the season’s finest flavors in this fabulous pie.
August, I welcome you. Chapter two of summer.
I eagerly anticipate all that your sunny days have in store for me.
I will relish and savor every final moment of this glorious season. Speaking of savor…
My thoughts meander back to this beautiful pie I made right before the heatwave hit. I was well prepared- never without dessert, I had this gorgeous pie help get us through those dog days.
If you are a subscriber to our weekend newsletter, you may have seen I made a mixed berry and rhubarb galette back in the early days of July.
Flavor wise it was a hit, but the ‘crunch’ of the rhubarb didn’t go over so well. Determined, I tried again.
You don’t have to use uncooked rhubarb for your pies, so today I’m sharing this dessert; stewing the rhubarb, a trick I picked up from Martha, before mixing it in with my apple filling.