Today's post is first and foremost, about the making of a lovely strawberry rhubarb pie, but it is also about the kindness of strangers. Last Friday, my husband and I took a drive to nearby Cookstown, about 20 minutes from where we live in Barrie. We were on our way to visit the
Cookstown Antique Market where antiques and collectibles are housed in a century old barn. I first had the pleasure of visiting this charming market last summer, when we drove by and saw a big sign leading to it.
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| I didn't have my camera with me that day, so I've used a picture from their website. |
I had a great time browsing through all the booths, upstairs and downstairs! I even found a couple of treasures for myself, like a pink glass pedestal cake stand, and a beautiful cake/pie server (not that I needed another cake stand!). Now, what I haven't mentioned, is that there was a sign by the entrance that read, "Free Rhubarb" - you can pick it yourself! As I was paying for my items, I inquired with Debbie Lou about the rhubarb and how we could go about getting some. Another of the girls, I didn't get her name, asked if either I or my husband had rubber boots (because it had rained and it was muddy by the rhubarb). We of course, didn't, so the girls were kind enough to give me a large bunch which had been freshly picked.
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| And here they are in all their glory! Look at those crimson stalks! |
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When I saw the beautiful red color of the stalks, I was inspired to make rhubarb pie - the first rhubarb pie I would ever make. There is something really special about pie. Just the word "pie" conjures up thoughts and feelings of comfort, warmth, and happiness. It reminds me of childhood books and cartoons where you see freshly baked pies cooling on window sills. It was decided then and there - a pie it would be!
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| First, I made the pie dough - an all-butter pate brisee - as I learned from Martha Stewart. |
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| Here are my top and bottom crusts, ready to be refrigerated, for about an hour. |
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| Measuring out the chopped strawberries and rhubarb - equal parts. |
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| Ready to be filled | | | | | | |
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| Filled with rhubarb, strawberries, sugar, cornstarch, cinnamon, a squeeze of lemon juice, and topped with bits of butter. And in the center, is my beloved vintage pie bird, which I bought a few months ago. This is the first pie I baked with him in it. It reminds me of the old nursery rhyme: |
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Sing a Song of Sixpence
Sing a song of sixpence a pocket full of rye,
Four and twenty blackbirds baked in a pie.
When the pie was opened the birds began to sing,
Oh wasn't that a dainty dish to set before the king?
The king was in his counting house counting out his money,
The queen was in the parlor eating bread and honey
The maid was in the garden hanging out the clothes,
When down came a blackbird and pecked off her nose!
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| Here, I brushed the top crust with egg wash and sprinkled it with turbinado sugar. |
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| Fresh out of the oven, cooling on a rack, smelling delicious. The only problem, is that we have to let it cool for at least a few hours, so it can set. |
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| Pie has cooled and is ready to cut... |
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"A boy doesn't have to go to war to be a hero; he can say he doesn't like pie when he sees there isn't enough to go around"- Edgar Watson Howe
I would like to thank the girls at Cookstown Antique Market for the delicious tasting rhubarb. Your kindness made my day extra special and I SO enjoyed baking this pie. As well, thank you to my followers and any new readers for visiting my kitchen today. Hope you all have a wonderful day! As always, I would love to read your comments. xoxo |
