Serving This Week 8-10 To 8-14-2020
Come and see what I will be cooking up on Marilyns Treats this week!
This is what I featured the week of 8-10 to 8-14 on my blog. On Tuesday was Strawberry Rhubarb Pie. Wednesday was Double Crust Cherry Pie. Thursday was Double Crust Bluebarb Pie. And winding up this final week of Fruit Pies was my Double Crust Peach Pie. Enjoy!
If you missed what I served up last week please click Serving This Week 8-3 to 8-7-2020.
Double Crust Strawberry Rhubarb Pie
This pie is a great alternative to classic fruit pies.
It is one of my husbands favorites and he almost always chooses this one over any other if he gets the chance.
Home grown rhubarb and fresh strawberries and a whole lot of lovin’ went along with this pie. I’m not saying where, but can add that on your own!
A refreshing treat overflowing with chunks of tangy rhubarb and fresh strawberries Is encased in a flaky crust that is too good to be true. And my Flaky All Butter Pastry Crust is always a great choice.
How to make a Lattice Top Crust:
Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.
This recipe gives a store bought ready made option also for the baker that is rushed or just doesn’t like making crust.
Using garden fresh strawberries and rhubarb is the way my mom always prepared this pie.
Where I live a garden is out of the question.
But we have a huge farm just up the street and I do well shopping local.
This pie travels well if you want to bring it to a church gathering, family meal, or school bake sale.
It has always been a popular choice when it is serving time.
Until then it can become the centerpiece of the dessert table!
Double Crust Cherry Pie
Ripe cherries and a buttery crust will bring the goodness of a country fair to your table.
This pie doesn’t disappoint. It is both sweet and a bit tart making it perfect for all!
You have the option of a store bought crust or to make your own favorite recipe. Mine is this Flaky All Butter Pastry Crust.
Cherry pie is a given to be on my table in the summer.
How to make a Lattice Top Crust:
Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.
This recipe gives a store bought ready made option also for the baker that is rushed or just doesn’t like making crust.
In Michigan the Cherry Festival in Traverse City is running full blast The beginning of July.
You can buy almost anything you can think of that is cherry. And even some items you can’t.
Sweet items to eat and drink abound. And so many handmade items are also on the vendors tables.
And this is where I purchase my cherries.
Fresh picked and sweet, they have a few different varieties for sale.
You can even visit the orchards and pick your own.
And of course the local restaurants offer foods and beers made special for all the visitors.
I have made many pies with my haul of the cherries.
And as with all my fresh pies, these Cherrie Pies travel well.
I always make extra for family, friends and neoghbors.
The Double Crust Cherry Pie is popular at church gatherings, school and scout bake sales and our neighborhood street parties.
The buttery crust used in this pie is perfect for the lattice top crust. And it rolls well and cuts into perfect strips.
You won’t be disappointed serving this recipe on your own table!
Double Crust Bluebarb Pie
Opposites attract in this perfect combination of sweet blueberries, strawberries and tart rhubarb.
This pie will not disappoint and will surpise your guests with the sweet and tart flavors.
Move over strawberry rhubarb. This Double Crust Bluebarb Pie is taking your place! Rhubarb added to fresh strawberries and blueberries make for a delicious suprise in your pie.
My grandmother used to bake this pie when I was little. Even though she let me bake and cook along side of her, this pie was off limits.
She used to say it was a cherished recipe she received on her wedding day from her own grandmother.
And she promised she would do the same for me.
Sadly she passed away just months before my wedding. But in an envelope with my name on it was this recipe and a beautiful note penned in her own hand.
Since then I have seen similar recipes on the internet. But none were quite like this one.
How to make a Lattice Top Crust:
Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.
If you enjoy the classic strawberry rhubarb pie, then the twist of the blueberries added will offer just one more favorite in your recipe box.
this recipe asks for 2 prepared 9 inch ready made crusts. But making your own just makes this pie taste a bit better.
I use this Flaky All Butter Pastry Crust for all my dough crusts.
Your just know family will enjoy this Bluebarb Pie Whenever you serve it.
As with all my fruit pies, this one travels well. I take to to church bake sales, family gatherings and catered events.
This pie is a huge hit with the crowd. Sometimes I don’t tell them the secret of the ingredients.
Double Crust Peach Pie
Filled with the flavors of summer, this Double Crust Peach Pie is perfect with a scoop of vanilla ice cream.
My grandmother had peach trees and I cherish the memories of her making this pie.
I remember her taking a basket outside and letting us pick the peaches.
Her lot was sandy and the peaches did well. Even though she only had a few we always had enough for jams and pies.
This easy recipe only requires flour, sugar, butter and cinnamon In addition to the peaches.
It is a great choice to bond with your kids and grandkids.
While you make the pie you will always make memories.
How to make a Lattice Top Crust:
Cut second pie crust into 10 (1/2-inch-wide) strips with pastry wheel or knife. Place 5 of the strips over filling. Weave lattice crust with remaining strips by folding back alternate strips as each cross-strip is added. Fold trimmed edge of lower crust over ends of strips. Seal and flute edge.
I think that is one of the reasons I love to bake. Those special times in the kitchen with my grandma will never be forgotten.
This Double Crust Peach Pie calls for ready made crusts. But for those more inclined to make your own, please do.
Home made dough is much better than store bought in my opinion.
I love to use this Flaky All Butter Pastry Dough for my pies.
And like all my pies, this Double Crust Peach Pie travels well.
Taken them to a scout event, bake sale, family party or just use for dessert after a quiet family dinner.
No matter what table this pie sits on people will line up for a piece.
You can even serve it heated and with a scoop of your favorite ice cream!
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