Strawberry Rhubarb and Blackberry Peach Pies | Blog to Taste

Friday, June 6, 2014

Strawberry Rhubarb and Blackberry Peach Pies

Hello foodie friends! I know we've had a few pie adventures on this blog so far, but it's only because pies are beyond amazing. My grandma has been having some health issues, so we've reminiscing about good times. One thing that we were discussing was her strawberry rhubarb pie. There was something just so perfect about it, so I had to try and replicate it. 

I've also been obsessed with peaches lately. I decided to attempt to make a blackberry peach pie. Peaches are just so summery, sweet and perfect. My absolute favorite thing about a peach, by far, is the smell.

These pies are beyond simple to make! The most important part is that you'll want to pick fresh ingredients. Check out Summer Tomato for some good tips on picking fruits and vegetables.

Strawberry Rhubarb Pie
•2 rhubarb stalks, chopped 
•1 lb of strawberries, sliced
•1 packet of Strawberry Jello
•3/4 cup sugar
•1 tapioca pudding cup

Blackberry Peach Pie
3 medium white peaches
•12 oz blackberries
• 1/2 cup sugar

Strawberry Rhubarb Pie
In a large mixing bowl, mix the dry jello packet and sugar. 

Once mixed, add in the tapioca pudding and continue stirring. Slowly add in the chopped rhubarbs and strawberries. Continue mixing for about five minutes.

Add the mixture into your pie pan (directions for crust at bottom).

Blackberry Peach Pie
In a bowl add in the blackberries and peaches. Then toss the fruits together while slowly adding in the sugar. Once the sugar, peaches and blackberries are spread evenly, pour the fruits into the crust.

The Crust
A good pie starts with a crust worthy of accolades. I decided for these pies, I would attempt a Cinnamon Vanilla Bean Crust. To be honest, I've been wanting to use vanilla bean in something since I saw Holly's Vanilla Bean French Toast. I basically followed the recipe on the Crisco website, but I made some minor changes.

My changes/additions to the recipe are as follows:
•instead of adding all baking sticks, I did half butter and half baking sticks
•1/3 cup sugar
•1 scraped out vanilla bean
•1 teaspoon vanilla extract
•2 tablespoons cinnamon

Strawberry Rhubarb Crumble
The crumble is a mixture of brown sugar, oatmeal and butter. To be honest, I didn't measure the amounts I used, but if I had to guess I'd say it was 1 1/2 cups brown sugar, 1/2 cup oatmeal, and 4 tablespoons butter. Mix the brown sugar and oatmeal together and then slowly cut in the butter until it makes small balls that you can easily spread over the top of the pie.

Bake the pies at 425ยบ for 40 minutes. Let stand and cool for about 15 minutes. Serve warm with ice cream and enjoy on a warm summer evening.