idaho pie – raspberry-rhubarb summer pie

A few weekends ago I had a sudden urge to make a pie. I already had some frozen raspberries in the freezer, so I put on my Hunter boots, gathered the grazing goats and Maude Pod and set out for the rhubarb plant. It was pretty much a scene straight out of ‘Little House on the Prairie’ (or so I thought)…

I gathered the last of the rhubarb while the goats chomped on everything in site and we had a nice little moment out in the yard. That was until I decided it was time to make the pie and had to round up all the goats while holding several stalks of rhubarb. It turned into a complete goat rodeo and a few stalks of rhubarb were sadly lost in the process. It was definitely one of those moments that seemed far more idyllic than it was in reality, as displayed by the large cut on my leg from the fence getting the best of me. Goats: 1. Taylor: 0.

Regardless of the ‘Little House on the Prairie’ moment, this pie turned out quite idyllic, pretty much like everything Idaho-related! Also please excuse the copious amounts of flour all over my kitchen…I’m convinced one day my iPhone will die from drowning in flour.

ingredients

  • 5 cups chopped rhubarb
  • 2 cups raspberries
  • 1 cup baking sugar
  • 1 cup brown sugar
  • 1 tablespoon cornstarch
  • 1 tablespoon vanilla extract
  • pie crust of your choice

instructions

  1. Preheat oven to 350 degrees.
  2. Prepare your pie crust. I always have the most success with very cold water and refrigerating (or freezing for a few minutes if your impatient) the pie crust until cold.
  3. Roll out half of the crust on a floured surface for the bottom layer of the pie. I used a 9″ pie pan.
  4. Lay the crust gently over the pie pan and evenly cut around the edges with a sharp knife. Set aside.
  5. Gather, buy or harvest your rhubarb. Wash and cut into small pieces.
  6. Combine 5 cups rhubarb and 2 cups raspberries until well mixed.
  7. Pour sugar, cornstarch and vanilla extract into raspberry-rhubarb mixture and mix until sugar coated.
  8. Transfer raspberry-rhubarb-sugar mixture into the pie pan on top of the bottom layer of the pie crust.
  9. Again, roll out the other half of the crust. Cut out a fun shape or shapes in the center and gently lay the crust on top.
  10. Cut around the edge of the pie pan again and firmly press a border.
  11. Bake the pie for 40-45 minutes or until crust is golden brown.
  12. Enjoy with some ice-cream, wine and fabulous company over a game of cornhole! Or something like that.
raspberries + rhubarb = love

raspberries + rhubarb = love

sugar coated

sugar coated

IMG_1609

IMG_1614

hand-cut "idaho"

hand-cut “idaho”

ready to bake!

ready to bake!

IMG_1629

dinner dates! and the only picture of the baked pie i managed to take...

dinner dates! and the only picture of the baked pie i managed to take…

taylor brass

brass blossom

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