Half-moon pastries have a homemade look. Don't worry if they leak a little onto the parchment paper, just peel them off.
With the topping and pie waiting in the fridge, dessert is ready at a moment's notice. We used Dad's Original Oatmeal cookies for the crust; other brands may require slightly more butter to moisten the crumbs.
Spring rhubarb, raspberries, granola and yogurt make an appealing presentation.
We took on the challenge of creating a no–trans fat pastry, which meant cutting out shortening. It wasn't as easy as replacing the shortening with butter; we had to adjust the amounts of liquid, butter and flour and revise the rolling-out method to create a crust you'll want to use for all your summer fruit pies.
Lattice tops look complicated and time-consuming to assemble. But with our easy-to-follow steps, even a beginner baker will be weaving like a pro.
This is a fruity, refreshing sipper for sultry summer afternoons in the backyard or by the pool.
If you use fresh sour cherries, soaking isn't necessary. Serve with The Classic Creme Anglaise (recipe link below).
These rustic individual pies can be made with a choice of berries, depending on what is available. Use the ripest local produce you can find for the best results. Cornmeal gives the crust its crispness, which is best the same day it's cooked.
Rhubarb is a subtle background flavour in this grapefruit marmalade. Using forced rhubarb (available in late January through March) gives this spread its pink hue.
Rhubarb syrup makes a flavourful base for this refreshing summer spritzer. If you prefer a nonalcoholic version, just omit the rum.
