We’ll start this Monday morning with this pie!
It is a Strawberry Rhubarb. You can find a link to the recipe over in this Rosey Strawberry Rhubarb post.
I had fun trying out this look.
It doesn’t have as much crust on top this way, but still adds a pretty punch.
I’d seen the idea for a leaf and vine crust on Instagram.
I cut out leaves and added some flowers and cut out some strips to make add a viney touch.
I made this pie several weeks ago. Longer than I think, probably.
Anyway, I was baking something else. {I do not at all recall what.}{I sincerely hope this doesn’t spoil your day. Not knowing what was in my oven and all.}
Back to baking-something-else.
Whatever-else-it-was came out of the oven.
I placed my pie in to bake and brown and do-all-things-lovely while baking.
EXCEPT.
On auto-pilot, I had turned the oven off. And didn’t realize it. And didn’t realize it some more and some more.
THUS, when I did realize it my poor pie.
It was trying to bake in my lukewarm oven that was cooling off instead of staying steady.
My pie had gluten-free crust and gluten-free means more sensitive.
SO, my pretty vines and leaves were warm and sinking and the pie was swallowing them up.
There is much to be said for the proper amount of heat when baking.
Most of the pies are prettier before baking, but this one definitely was thanks to my successful, unwitting attempts to sabotage it.
Oh dear!
I didn’t even take many pictures of it baked.
But then I decided I needed at least a couple and did manage that.
It was still very fun to make and style.
And there’s always another day and another pie.
Or if not, it doesn’t really matter! 🙂
Ok, that’s just to pretty to eat… But it would win a ribbon in my book at ANY fair!
Thanks for sharing at country fair blog party!
Love it and yum!
Jan