Teeny Pies

I spy something red. and tart. something bearing a remarkable resemblance to celery but in fact could not be more opposite. Rhubarb is officially back at the markets.

The spring season is waning with a graceful finish; schools are letting out, sunscreen is being slathered, and sweet potatoes are too heavy to even contemplate putting in pie. Kitchens are no longer cozy during the sweltering summer months, but luckily for pie bakers the pies themselves are rather considerate. Summer pies are quick! They are generally baked for forty minutes or less until their tart, refreshing fruit is bubbling, and absolute perfection when paired with cool whipped cream. Which means the ovens don’t have to be on for quite as long. No more hour long bake times at high temperatures to make sure the pecans are perfect and the pumpkins are roasted. Instead we pluck berries from their respective bushes, toss in a few tablespoons of sugar, drizzle a few drops of lemon, and bake for a minimal amount of time until the crust is golden. Some pies don’t even require any oven time at all… what a gift to bakers everywhere!

Last week we started the season off right, with the very first strawberry rhubarb pie. There’s nothing that gets me in the mood for summer blockbuster bike riding and pie filled picnics faster than tart rhubarb and sweet strawberries! Here’s to summer…