Blueberry Rhubarb Pie

Strawberries were not quite out when I started tinkering with this. This is the edited version, as the test version came out a bit too sweet and too heavy on the cardamom.

1 pie dough recipe
8 stalks of rhubarb
4 cups blueberries
1 cup sugar
2 green cardamom pods
1/2 tea spoon vanilla seeds
2 table spoon cornstarch
2 table spoon instant tapioca
pinch of salt
zest of a lime and half the juice
egg and coarse sugar, for the top


1. Roll the bottom disk of the dough and line a pie plate. Put in the fridge so it stays cold.

2. Slice the rhubarb stalk lengthwise into halves or thirds depending on the stalk then dice finely and transfer to a large mixing bowl.

3. Add the blueberries to the bowl.

4. Add the sugar.

5. Grind the cardamom pods. Discard the husks.

6. Add the cardamom and the vanilla to the blueberries and rhubarb.

7. Add the cornstarch, the tapioca, and the salt.

8. Stir gently to coat evenly. then put in the fridge for later.

9. Roll out the top of the pie in a squarish shape. Cut into 8 strips.

10. Retrieve the pie and filling from the fridge. Pour the filling into the pie shell.

11. Put 4 strips of dough horizontally across the pie.

12. Fold the top and middle strip of dough from the right toward the middle and add a vertical strip. Unfold the dough. Fold the other two bands and add the second band. Unfold and repeat on the left side (starting with the middle and bottom strips). Put the whole thing back in the fridge for 20 minutes for the dough to firm up.

13.Pre-heat the oven to 375F

Beat an egg in a small bowl and brush the strips with the eggwash. Sprinkle coarse sugar.

Put the pie on a baking sheet lined with aluminum foil. The juices will bubble up and spill and you don’t want them on the bottom of the oven.

14. Bake for 55-60 minutes. The spilled juices are awesome over ice cream.

15. Allow to cool fully.

16. Slice and serve.


Mini pies

Perfectly cute one bite mini pies. Would probably work with any fruit preserve. Dangerously easy to just eat the whole tray.

1/2 pie dough recipe.
1/2 pint pear butter
Pam or other non-stick spray



1. Pre-heat the oven to 375F.
Roll out the dough until fairly thin.

2. Spray the mini-muffin tin. Cut the dough roughly into squares or rectangle and push into the tin, making sure it’s all the way at the bottom”

3. Spoon in the pear butter.

4. Bake for 20-25 minutes.

5. Remove from the muffin tin with a chopstick and allow to cool.

Apple Pie

I had been shying away for pies for years, for no good reason. My aunt makes the most amazing pies but it always seemed complicated to me. Then I decided I wanted apple pie. So I made this rustic version and it’s deeply satisfying…

Minot Doré is an apple brandy type of liqueur done by a local cider place. Feel free to substitute any apple liqueur of your choice.

2 1/2 cups all-purpose flour
2 tablespoons white sugar
1 teaspoon salt
2 sticks frozen butter  (unsalted)
12 tablespoons Minot Doré
1/2 cup honey
3 tablespoons whole-wheat flour
1 tablespoon cinnamon
8-9 apples (I use a mix of Gala, Spartan and Empire)


1. In a large bowl, mix the all purpose flour, salt and sugar.

2. Grate the frozen butter using the coarse side of a box grater. I got this trick from watching the Micheal Smith shows. It works and it’s awesome.

3. Gently toss the flour and butter until the butter curls are covered in flour.

4. Add the Minot Doré. Make sure it is ice cold. Seriously. If it’s not cold enough by the time you get to this step, stick the flour and butter mix in the freezer until the liquor is cold enough. You will need to work quickly to knead the dough together without the butter melting from the heat of your hands.

5. Split into 2 parts, making sure one is slightly bigger then the other. Flatten into disk, wrap in plastic wrap and allow to rest in the refrigerator over night.

6. The next day, pre-heat the over to 375F. Peel, core and slice the apples. In this batch I sliced them a bit too thick, it’s better to make them half as thick as they are pictured here.

7. Add the honey, cinnamon and whole wheat flour to the apples. Make sure all the apple slices are covered.

8. Sprinkle flour on a work surface and unwrap the larger of the two pieces of dough.

9. Roll the dough until thin and flexible then transfer to the bottom of a glass pie plate.

10. Pour the apples (and any honey left at the bottom of the bowl) into the pie plate.

11. Roll the second piece of dough and cover the pie. Brush with a beaten egg and cut vents on the top.

12. Bake for 1 hour or until the crust is golden and you can see the juices bubbling around the vents. Allow to cool before cutting.