fruit

Strawberries and Cream Pie

Strawberries and Cream Pie by Wood and Spoon. This a custard pie filled with strawberries. The filling is slightly tangy due to the addition of sour cream, and the crust has added texted and flavor thanks to pecans, salt, and graham cracker crumbs. This streusel berry pie is delicious and a great dessert to share in the summer months when fresh berry produce is available. Find the recipe on thewoodandspoon.com

It’s finally starting to feel like summer. Sure, the weather is warmer and the days are getting longer, but I can feel the energy in our house changing too. With the school year and extracurricular activities coming to a close, my heart is ready to settle into a summer pace. Today, I want to share a yummy recipe that features my favorite bit of warm weather produce: strawberries. This strawberries and cream pie is a unique way to share summer’s best fruit, so let’s dive in.

Strawberries and Cream Pie by Wood and Spoon. This a custard pie filled with strawberries. The filling is slightly tangy due to the addition of sour cream, and the crust has added texted and flavor thanks to pecans, salt, and graham cracker crumbs. This streusel berry pie is delicious and a great dessert to share in the summer months when fresh berry produce is available. Find the recipe on thewoodandspoon.com

Remember that blueberry sour cream pie I made a few years ago? I absolutely LOVED that one. Including sour cream in a custardy dessert was such a new concept for me, and I loved the balance of flavors it brought to the pie. Well, it turns out that the sour cream method can extend into other desserts, too, because this strawberries and cream pie is the bomb. Although it didn’t turn out as polished looking as I would have hoped, it was one of those bakes that I couldn’t keep my hands off of it. After photographing the pie for this post, I found myself picking at the cut slices, nibbling at bits of crumb and enjoying bites of berry and cream. It was perfectly imperfect, and I was altogether thrilled.

Strawberries and Cream Pie by Wood and Spoon. This a custard pie filled with strawberries. The filling is slightly tangy due to the addition of sour cream, and the crust has added texted and flavor thanks to pecans, salt, and graham cracker crumbs. This streusel berry pie is delicious and a great dessert to share in the summer months when fresh berry produce is available. Find the recipe on thewoodandspoon.com

Making the Pie

This strawberries and cream pie has a sweet and salty graham cracker crust that features finely chopped pecans, both for flavor and texture. If you’re in a rush, you can skip the homemade crust and opt for a store-bought graham cracker crust instead, but don’t hesitate to try making one from scratch if you haven’t before. Homemade crusts like this one have way more texture, and the addition of the pecans makes it really special.

The filling for this pie is beyond simple. Sour cream, milk, eggs, sugar, and flour get blended together until frothy. After being mixed, the filling is poured into the prepared crust before being topped with sliced strawberries. Here, I used fresh berries, but you could also thaw and rinse frozen sliced ones as well! After a bake in the oven, the pie is topped with even more crumble and baked a bit more until set. The final product is a pie with loads of flavor, crunch, and creamy filling to boot.

Strawberries and Cream Pie by Wood and Spoon. This a custard pie filled with strawberries. The filling is slightly tangy due to the addition of sour cream, and the crust has added texted and flavor thanks to pecans, salt, and graham cracker crumbs. This streusel berry pie is delicious and a great dessert to share in the summer months when fresh berry produce is available. Find the recipe on thewoodandspoon.com

Whatever your coming summer months look like, I hope you’ll consider making this strawberries and cream pie! It’s just the thing to get you in the mood for the warmer days ahead. Happy Thursday to y’all and happy baking!

If you like this strawberries and cream pie you should try:

Blueberry Sour Cream Pie
Strawberry Icebox Pie
No-Churn Strawberry Pretzel Ice Cream
Strawberry Rhubarb Pie
Strawberry Slab Pie

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Strawberries and Cream Pie

This strawberries and cream pie features and creamy custard filling, a salted graham cracker pecan crust, and fresh summer berries!

  • Author: Kate Wood
  • Prep Time: 25
  • Cook Time: 45
  • Total Time: 1 hour 10 minutes
  • Yield: 9 Servings
  • Category: Dessert

Ingredients

For the crust:

  • 1 cup graham cracker crumbs
  • ¾ cup finely chopped pecans
  • ¼ cup sugar
  • ½ teaspoon salt
  • ½ cup Unsalted Butter, melted

For the pie filling:

  • ¾ cup sour cream
  • ¼ cup milk
  • 1 large egg
  • 1 egg yolk
  • ¾ cup sugar
  • 3 tablespoons flour
  • 11/2 teaspoons vanilla
  • ¼ teaspoon salt
  • 2 cups chopped strawberries, stemmed

For the crumb topping:

  • 1 tablespoon flour
  • 11/2 tablespoons sugar
  • 2 tablespoons graham cracker crumbs
  • 11/2 tablespoons salted butter, at room temperature
  • 2 tablespoons finely chopped pecans

Instructions

To prepare the pie crust:

  1. Preheat the oven to 350 degrees. Prepare your crust: combine the graham cracker crumbs, pecans, sugar, and salt in a large bowl. Add the butter and stir to combine. Press the wet crumbs into the bottom and sides of a 9” tart pan with a removable bottom. I like to press a small amount of crumbs up the length of the sides first and then press the remaining into the bottom. Bake in the preheated oven for 8-10 minutes or until the edges are turning gold and the bottom is set.

To prepare the pie:

  1. Place the prepared pie crust on a sheet pan. In the bowl of a stand mixer, combined the sour cream, milk, egg, egg yolk, sugar, flour, vanilla, and salt. Beat on medium speed for 4 minutes. Pour the batter into the prepared crust and scatter the strawberries on top. Bake in the preheated oven for 30 minutes or until the top of the pie feels kind of set but is still a little jiggly in the center. In the meantime, prepare the crumb by combining the flour, sugar, graham cracker crumbs, and butter with the back of a fork. Toss in the pecans and set aside. Once the top of the pie feels kinda set, remove the pie from the oven and sprinkle on the crumb topping. Bake for an additional 15 minutes or until the crumb is golden and the pie is completely set. Allow to cool prior to serving!

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Blueberry Maple Pie

After last week’s *lengthy* discussion on pie dough, I had no choice but to deliver you a pie this week. What say we put our newfound how-to skills to work? This blueberry maple pie is a delightfully delicious way to experiment with pie dough: the filling contains only simple, approachable ingredients, so the fruit and crust really shine. If you are looking for a great recipe to segue from summer to fall, this pie is definitely it.

Blueberry Maple Pie by Wood and Spoon blog. This is a flaky crusted summer fruit blueberry pie naturally sweetened with maple syrup and barely spiced with a hint of cinnamon. This summer dessert transition into a fall treat seamlessly with ripe produce and warm flavors. Learn how simple it is to make an old fashioned southern lattice pie on thewoodandspoon.com by Kate Wood

In writing the description for this pie, I had to boast that is was naturally sweetened with maple syrup- not because I’m particularly invested in natural sweeteners (I’m not), but because I know that’s really important for some of you guys, right? So yes, this blueberry maple pie is naturally sweetened, but that benefits even those of us who aren’t necessarily baking for health. The maple syrup in this pie lends interesting flavor and subtle nuance, complementing both the fruit and the added lemon zest and cinnamon. Truly, it’s a win-win for everyone.

Make the Recipe

To make this blueberry maple pie, we start with perfect pie crust. My recipe utilizes all-purpose flour, butter (for flavor), and shortening (for flake), as well as sugar and salt. All of the ingredients can come together in a food processor or a large bowl of your choosing. The dough does need to chill briefly, so feel free to prep the dough the night (or week!) before. The filling here is simple: fresh berries, maple syrup, cinnamon, and the zest and juice of a single lemon. Together, they combine to make a pie filling that is juicy, sweet, and layered with flavor.

Blueberry Maple Pie by Wood and Spoon blog. This is a flaky crusted summer fruit blueberry pie naturally sweetened with maple syrup and barely spiced with a hint of cinnamon. This summer dessert transition into a fall treat seamlessly with ripe produce and warm flavors. Learn how simple it is to make an old fashioned southern lattice pie on thewoodandspoon.com by Kate Wood

Once the pie dough has been prepared, roll it out into a standard pie plate of your choosing and fill it with the blueberry mixture. The top here can be done according to your preferences: you can take this opportunity to braid or lattice, or you can just not. Either way, this pie will bake up in the bottom third of your oven to a golden brown that is actually worth writing home about.

With summer fruit on the way out and fall flavors coming to town, this blueberry maple pie is fitting and delicious for the times. Give it a try this week and let me know what you think! Happy Saturday to you, and Happy Baking!

If you like this blueberry maple pie you should try:

Blueberry Sour Cream Pie
Peach Berry Pie
Blueberry Galette with a Cornmeal Crust
Blueberry Lemon Pop-Tarts
Berry Slab Pie

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Blueberry Maple Pie

This yummy summer pie is naturally sweetened with maple syrup and scented with fresh lemon zest and a sprinkle of cinnamon!

  • Author: Kate Wood
  • Prep Time: 15
  • Cook Time: 75
  • Total Time: 1 hour 30 minutes
  • Yield: 9 Servings
  • Category: Dessert

Ingredients

For the crust:

  • 3 ½ cups (420 gm) all-purpose flour
  • 3 teaspoons (12 gm) sugar
  • 3/4 teaspoon (4 gm) salt
  • 2/3 cup (135 gm) chilled solid vegetable shortening, cut into pieces
  • 3/4 cup (11/2 sticks, 170 gm) chilled unsalted butter, cut into pieces
  • 10 tablespoons (approximately) ice water

For the filling:

  • 4 cups fresh or frozen blueberries
  • 1 cup pure maple syrup
  • 1 tsp lemon zest (from about 1 lemon)
  • 11/2 tablespoons lemon juice (from about 1 lemon)
  • ¼ cup cornstarch
  • ¼ cup all-purpose flour
  • ¾ teaspoon cinnamon
  • ¼ teaspoon salt

For the egg wash:

  • 1 egg
  • 2 teaspoons sugar

Instructions

To prepare the crust:

  1. Give the dry ingredients a whiz in the food processor to combine.
  2. Pulse in the shortening and butter, just until barely evenly dispersed.
  3. Begin adding ice water, 2 tablespoons at a time until moist clumps begin to form.
  4. Remove dough from food processor and separate in two flat round disks. Wrap in Saran wrap and chill for at least two hours prior to use.

 To prepare the pie:

  1. Preheat the oven to 375 degrees. I also like to preheat a baking steel or heavy-duty sheet pan on the bottom third of the oven- this is recommended for a crisp-bottomed crust. 
  2. In a large bowl, combine the filling ingredients. Set aside while you roll out your pie dough.
  3. On a floured surface, roll out one half of the chilled pie dough to a 1/8-1/4” thick round approximately 1” wider on all sides than the lip of your standard pie pan. Roll the dough onto a floured rolling pin and unroll into the pan. Gently work the dough into the bottom and sides of the pan. Leave about 1” of dough extending outside the perimeter of the dish and trim off any excess.
  4. Pour the fruit mixture into the pie dish. Place in the fridge while you prepare you pie top. Latticing is optional here; if you plan to leave a plain single sheet of dough on top of the filling, be sure to vent the top with a couple of slits from your knife. Crimp the edges once finished.
  5. In a small both, whisk together the egg and use a pastry brush to paint a thin layer of the egg wash on the top of the pie crust. Sprinkle with the sugar. Place the pie on the preheated baking sheet and bake for 45 minutes. At that time, check the crust; if the edges are looking too done, make a pie collar out of aluminum foil to gently drape the edges of the pie.  degrees. Continue baking for an additional 20-30 minutes, or until the middle of the pie has bubbling juices underneath and the top of the pie crust is golden brown. Allow the pie to cool on a cooling rack completely, or overnight. Cutting into the pie too soon can cause the pie to be too runny, but if this doesn’t bother you, you can cut into it as soon as it is a manageable and safe temperature. Serve with ice cream if desired!

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Peach Berry Pie

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

In the few short days since summer began, we have been home resting, taking in the warm air, and baking up treats like the peach berry pie I’m going to share with you all today. I’m making a new effort to slow down in these moments that I have these summer months with my husband and darling babies.

Slowing Down

Aimee seems to run everywhere these days, jumping, dancing, or racing; walking is simply not an option. She sings and answers questions with logic, and with each passing day, I realize more and more how smart she’s becoming. We play and pretend, and she’s finally even gotten to the point where she will laugh at my jokes or a silly part in a movie.

In the quieter moments, she whispers to friends who aren’t there. She giggles with her brother and tries to put shoes on his chubby feet. She pats and soothes her babydolls, tenderly mothering them, even providing them with discipline, praise, and instruction. Now, more so than ever, I see so much of myself in her. The way she coos at George. When she tells me that I look beautiful like a princess. How she cheers for Brett when he finishes his supper. She’s a little lady in the making.

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

But there’s also the ugly… the parts of myself I see in her that make me cringe. She can be quick to frustration. Stubborn. Full of opinions. Contrary, at times, for no apparent reason… Just grouchy, just because.

I want to give Aimee all of the sweetness. Skills and manners and a sense of identity. I want her to have any goodness that I have to share and lock away the access to the parts of me that don’t bring life. I want to keep her good.

Learning from Our Kids

At the same time, I’m beginning to figure out that this tiny person might have a few things of her own that she could teach me- things that I need more of. I want to dance without embarrassment and not feel so serious all of the time. Or make time for quiet and daydreaming and whispering to the unseen. I want to take pleasure in small things like warm slices of fresh bread and the sound of the rain.

I wonder… what would it feel like to exist without the weightiness of adulthood? To be content and confident and willing to pop right up after falling flat on my face. What would it feel like to shrug off the small stuff and to allow myself time to take in the present? To quit busying myself with busyness. To loosen my grip on the need to control, to produce.

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

Aimee will continue to learn from me. She’ll pick up on habits and phrases and jokes. We’ll have silly moments and she’ll learn to count to 100 and before you know it, she’ll be grown. But for the time being, I want to try to be a little more like her. I don’t think we’re too grown up to change or to be someone different, and I refuse to believe it’s too late to be a better version of myself.

Someday I’ll teach Aimee to make pies. She’ll crawl up on the edge of the counter and steal sugared berries. I’ll teach her to cut fat into flour, quickly and methodically, just like my Mimi taught me. With four hands, we’ll wrestle the dough moving the rolling pin back and forth, using the leftover bits to cut out decorative flowers or stars. I’ll have to bite my tongue from correcting her too much, because deep down inside, I know that her small mistakes are more memorable than perfection. And we’ll sit cross-legged in front of the oven, watching it bubble and spill over, before sharing oversized slices from our seats in the kitchen.

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

Peach Berry Pie

Today’s recipe is a simple peach berry pie. No crazy ingredients or exaggerated methods. Just unadulterated pie.

Making the Pie

To make this peach berry pie, we need a solid, double-crusted pie dough. My favorite, no-fail, ultra-buttery and flaky recipe is yours for the taking if you don’t already have a fave of your own. A few simple ingredients, including butter and salt for flavor and shortening for unmatched flakiness, make up the crust. The filling for this peach berry pie is equally simple. Sliced peaches and several handfuls of berries mix with cornstarch and sugar to create the quintessential summer pie- juicy, yet thick enough to stand up on its own.

You can adapt the filling to your berry preferences. I love to use raspberries and strawberries with the peaches, but I had some leftover blueberries in the fridge that made it into the pie as well. As long as your berries are ripe, there is no need to adjust the sugar content of the pie. I used a lattice with a simple braid to top my peach berry pie, but you can skip that design if you’d like. Just slap the second half of dough on top, crimp the edges, and pop it in the oven for a golden, double-crusted peach berry pie that is sure to make your heart sing.

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

Peach Berry Pie Recipe by The Wood and Spoon Blog. A flaky, butter double crust pie dough filled with sliced peaches, straberries, raspberries, blueberries, and more. This is a perfect make ahead summer dessert and the simple instructions make this an easy pie to share with a crowd. Decorate the top of the pie with a lattice if desired. Bring this mixed berry and peach pie to your next party, BBQ, or outdoor event. woodandspoon.com

There’s some really neat recipes and tutorials coming up in the next few weeks, so if you haven’t already signed up to receive blog posts straight to your inbox, you can to do that in the side bar of this site’s homepage. Have a great weekend and please give this pie a try! If you do, be sure to snap a photo of it and share it with me here or on Instagram. Cheers!

If you like this peach berry pie, be sure to try:

Strawberry Rhubarb Pie

Berry Almond Streusel Pie

Strawberry Pretzel Tart

Cranberry Pear Pop-Tarts

Banana Coconut Chocolate Cream Pie

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Peach Berry Pie

This peach berry pie is a double crusted pie with a sweet and gooey strawberry, raspberry and peach filling.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 60
  • Total Time: 1 hour 30 minutes
  • Yield: 9

Ingredients

  • 1 double pie crust, prepared and chilled in fridge (see notes or link above)
  • 2 pounds of peeled and sliced peaches
  • 2 cups of mixed berries, sliced into ½” pieces (I used raspberries, strawberries, and blueberries)
  • 1/2 cup packed brown sugar
  • 1/4 cup sugar
  • 1/4 cup cornstarch
  • 1/2 teaspoon salt
  • 1 egg yolk
  • 1 teaspoon water

Instructions

  1. Preheat the oven to 400 degrees. I also like to place a layer of heavy duty aluminum foil on the bottom rack of my oven to prevent any bubbling pie filling from dirtying up my oven, but this is optional.
  2. In a large bowl, combine the peaches and berries. In a small bowl, toss together the brown sugar, the sugar, corn starch, and salt. Add the dry ingredients to the fruit and toss to combine. Set aside while you roll out your pie dough.
  3. On a floured surface, roll out one half of the chilled pie dough to a 12” round. Lay carefully in the bottom a deep dish pie pan and gently press into the bottom of the pan. Leave about 1” of dough extending outside the perimeter of the dish and trim off any excess.
  4. Spoon the fruitmixture into the pie dish, discarding any exorbitant excess of juices that may have formed. Arrange the top half of pie dough on top of the filling in any manner you please. If you plan to make a lattice or any detailed pie top, work quickly so that your bottom of pie dough doesn’t get soggy with juices from the fruit. If you roll out the pie dough flat on your filling, be sure to vent the top with a couple of slits from your knife. Crimp the edges once finished.
  5. In a small both, whisk together the egg yolk and water and use a pastry brush to paint a thin layer of the egg wash on the top of the pie crust. Place the pie in the oven and bake for 20 minutes at 400 degrees. Decrease the heat to 350 degrees and bake for an additional hour and fifteen minutes/ hour and thirty minutes, or until the middle of the pie has bubbling juices underneath and the top of the pie crust is golden brown. Allow the pie to cool on a cooling rack completely, or overnight. Cutting into the pie too soon can cause the pie to be too runny, but if this doesn’t bother you, you can cut into it as soon as it is a manageable and safe temperature. Serve with ice cream or whipped cream!

Notes

  • I like to prepare any lattice strips or braids ahead of time and keep the in the fridge while I am prepping my filling and pie pan.
  • Use any berries you’d like! Just make sure any large berries are cut into manageable pieces.
  • If your peaches aren’t ripe enough and are tart to the taste, consider adding an additional tablespoon of sugar.

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Strawberry Rhubarb Pie

Strawberry Rhubarb Pie Recipe by The Wood and Spoon Blog. Tart rhubarb, sweet berries and a touch of cinnamon make this the perfect pie. Post includes information on how to use and trim rhubarb, tips on preparing the perfect flaky butter pie crust, and other spring pie inspiration. Can be made with a decorative or lattice pie top. thewoodandspoon.com

Spring- the onset of blooming trees, baseball games, and berry-filled desserts like this strawberry rhubarb pie. While the rest of the world debates whether or not to wait until Memorial day to break out their shorts and white denim, I’ll be licking my sticky fingers free of this gooey, fruity pie and soaking up every last minute of sunshine and 70 degrees these days have to offer.

This past weekend was filled with quintessential spring moments (I’m looking at you, backyard picnics!), and this stir crazy mama couldn’t be happier about it. Being cooped up indoors through the winter months is tough on morale when there’s no escaping the chaos that comes with two children under two. There’s no quick stops for sno-cones, no trips to the pool, no long walks in the stroller to survive the witching hour. Thankfully, spring shows up all sunshiny and pastel-colored to revive us from our winter comas of cold and gray. All the signs of new life are enough to make anyone hopeful for the coming months.

Strawberry Rhubarb Pie Recipe by The Wood and Spoon Blog. Tart rhubarb, sweet berries and a touch of cinnamon make this the perfect pie. Post includes information on how to use and trim rhubarb, tips on preparing the perfect flaky butter pie crust, and other spring pie inspiration. Can be made with a decorative or lattice pie top. thewoodandspoon.com

Strawberry Rhubarb Pie

We’ve got some really fun plans lined up these next few weeks including some friend reunions, a bucket list trip (more on that later!!!), little George’s first birthday (ALREADY!?! HOW!?!), and Brett and I’s fourth anniversary. I’ve been gearing up for these days for months now and I can’t wait to share the details with all of you. To start this new season off on the right foot, I think we should dive in head first with this strawberry rhubarb pie.

Strawberry Rhubarb Pie Recipe by The Wood and Spoon Blog. Tart rhubarb, sweet berries and a touch of cinnamon make this the perfect pie. Post includes information on how to use and trim rhubarb, tips on preparing the perfect flaky butter pie crust, and other spring pie inspiration. Can be made with a decorative or lattice pie top. thewoodandspoon.com

A Little on Rhubarb

I can already hear some of you. “Rhubarb? What even is that? I can’t cook with rhubarb!” Yes, I hear you. I’ve been there. I know. But if you love the fruity sweetness of summer berries, then you will adore the way that these tart little rosy stalks of rhubarb round out the flavors of your favorite pies, galettes, and tarts. If you’re new to rhubarb, let’s take a look at the basics first:

  • It’s a vegetable. Ha! Can you believe it? Because it is prepared more frequently in sweet dishes, most people think it is a fruit, but alas, it’s not!
  • This stalky fruit (er, vegetable) looks like a cross between celery and swiss chard. With rose colored stalks and bright green ends, rhubarb is a beauty to behold. Don’t eat the leaves though! The toxins in the tops of the stalks can actually have poisonous effects.
  • You probably don’t want to eat rhubarb raw. It’s incredibly tart, and best eaten after the fruity floral flavors have been cooked into existence.
  • To prepare the stalks for use, trim off the leaves and any ruddy ends similar to how you would prepare celery. Wash the stalks well and use a vegetable peeler to remove any blemishes.

Strawberry Rhubarb Pie Recipe by The Wood and Spoon Blog. Tart rhubarb, sweet berries and a touch of cinnamon make this the perfect pie. Post includes information on how to use and trim rhubarb, tips on preparing the perfect flaky butter pie crust, and other spring pie inspiration. Can be made with a decorative or lattice braid pie top. thewoodandspoon.com

OK, now that you know everything there is to know about rhubarb, let’s talk pie of the strawberry rhubarb variety.

Making the Pie Dough

This strawberry rhubarb pie is one of my favorites to prepare. The filling is sweet and fragrant with just enough tart kick from the rhubarb to make each bite pop. I always use my favorite pie crust which is buttery and flaky enough to be eaten all on its own. Each bite of this pie is sweet, floral, and tart with buttery, slightly salty morsels of crust, making nearly every aspect of taste present in this pie. This is the pie that your friends will taste and say, “What is that flavor!?!” It’s unique yet familiar and 100% delicious.

You can make the crust for this strawberry rhubarb pie a few days ahead of time and store in the fridge wrapped in plastic wrap. I like keep an extra recipe of double pie crust wrapped in foil in my freezer so that if the mood strikes to have some pie, I’m already set with a crust. Keep your dough chilled prior to its time in the oven to ensure that you get the flakiest, most tender crust ever.

Strawberry Rhubarb Pie Recipe by The Wood and Spoon Blog. Tart rhubarb, sweet berries and a touch of cinnamon make this the perfect pie. Post includes information on how to use and trim rhubarb, tips on preparing the perfect flaky butter pie crust, and other spring pie inspiration. Can be made with a decorative or lattice braided pie top. thewoodandspoon.com

Sugar Modifications

If you find your strawberries are a bit tart or under-ripened, you may need to add an extra 1/4 cup of sugar. However, if your berries are juicy and ripe, I think you’ll find these proportions of sugar to fruit are perfect. In a pinch, you can use frozen berries and rhubarb, just let them thaw prior to using in the pie. If you need additional help on how to work with rhubarb, check out this post here.

If you haven’t gotten the spring fever yet, this strawberry rhubarb pie is sure to do the trick. Please give it a try and let me know what you think! I have adored reading stories and seeing photos of baking successes you’ve had from recipes on this site, so please keep ’em coming!

Y’all have a great week and enjoy this strawberry rhubarb pie! Cheers!

If you like this strawberry rhubarb pie, you may also like:

Berry Almond Streusel Pie

Strawberry Pretzel Tart

Vegan Coconut Lime Ice Cream Pie

Cranberry Pear Mini Pop-Tarts

Strawberry Shortcake

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Strawberry Rhubarb Pie

This strawberry rhubarb pie has a buttery, flaky crust and a perfectly sweet and tart berry filling.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 90
  • Total Time: 2 hours
  • Yield: 9
  • Category: Dessert

Ingredients

  • 1 double pie crust, prepared and chilled in fridge (see notes or link above)
  • 1 pound of rhubarb, green part and ends trimmed, cut into ½” pieces (about 21/2 cups trimmed)
  • 11/2 pounds of strawberries, hulled and halved into similar sized pieces (about 5 cups)
  • 1/2 cup (100 gm) packed brown sugar
  • 1/2 (100 gm) cup sugar
  • 1/4 cup (30 gm) cornstarch
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon salt
  • 1 egg yolk
  • 1 teaspoon water

Instructions

  1. Preheat the oven to 400 degrees. I also like to place a layer of heavy duty aluminum foil on the bottom rack of my oven to prevent any bubbling pie filling from dirtying up my oven, but this is optional.
  2. In a large bowl, combine the rhubarb and strawberries. In a small bowl, toss together the brown sugar, the sugar, corn starch, cinnamon, and salt. Add the dry ingredients to the rhubarb and strawberries and toss to combine. Set aside while you roll out your pie dough.
  3. On a floured surface, roll out one half of the chilled pie dough to a 12” round. Lay carefully in the bottom a deep dish pie pan and gently press into the bottom of the pan. Leave about 1” of dough extending outside the perimeter of the dish and trim off any excess.
  4. Spoon the rhubarb and strawberry mixture into the pie dish, discarding any exorbitant excess of juices that may have formed. Arrange the top half of pie dough on top of the filling in any manner you please. If you plan to make a lattice or any detailed pie top, work quickly so that your bottom of pie dough doesn’t get soggy with juices from the fruit. If you roll out the pie dough flat on your filling, be sure to vent the top with a couple of slits from your knife. Crimp the edges once finished.
  5. In a small both, whisk together the egg yolk and water and use a pastry brush to paint a thin layer of the egg wash on the top of the pie crust. Place the pie in the oven and bake for 20 minutes at 400 degrees. Decrease the heat to 350 degrees and bake for an additional hour and fifteen minutes/ hour and thirty minutes, or until the middle of the pie has bubbling juices underneath and the top of the pie crust is golden brown. Allow the pie to cool on a cooling rack completely, or overnight. Cutting into the pie too soon can cause the pie to be too runny, but if this doesn’t bother you, you can cut into it as soon as it is a manageable and safe temperature. Serve with ice cream or whipped cream!

Notes

  • Search “Pie Crust” in the search bar of my site, or look in the “Pie” folder archives for my favorite recipe for a double pie crust. In a pinch, you can use a store bought refrigerated crust. Pie crust can be prepared ahead of time and stored in the fridge for several days prior to use.
  • If your berries are under-ripe or too tart, consider adding an additional 1/4 cup of sugar.

Nutrition

  • Serving Size: 9
  • Calories: 340
  • Sugar: 26
  • Sodium: 344
  • Fat: 14
  • Saturated Fat: 3
  • Unsaturated Fat: 10
  • Trans Fat: 0
  • Carbohydrates: 51
  • Protein: 4
  • Cholesterol: 20

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Recipe Adapted From: Epicurious

Concord Grape Upside Down Cake

concord grape upside down cake recipe by the wood and spoon blog by kate wood. This is a buttery golden single layer cake made with juicy seedless concord grapes. The cake gets baked in the oven and gooey pieces of fruit keep the cake moist for days. This is a great cake to eat for breakfast or dessert or tea time. Make this cake in a springform pan. Find the recipe and how to roast grapes on thewoodandspoon.com

Have you ever met someone that speaks your language?

No, I’m not talking English, French, or (to speak of my suffering initiative at learning a second language) Spanglish. I’m talking your heart language. Someone who gets stuff the way you do.

Humor me for a minute.

When my friend Lauren texts me a picture of the Kate Spade “Eat Cake For Breakfast” bag or says “OMG, me too!” for the millionth time in our conversation, it’s because she speaks my language. Or when my friend Kate posts this video of cats trotting on a treadmill to my Facebook wall for the millionth time… I’m sorry, but that mess gets me every time. Or when I tear up a bit during deep conversation with my mom because she’s somehow managed to put words to feelings I’m experiencing and it’s like I’m being realized for the first time… she’s speaking my language. 

concord grape upside down cake

What I mean is that sometimes a person’s passions, thoughts, and joys align perfectly with your own, and when it happens, it’s an incredible sense of relief/satisfaction because you realize that you’re not alone, that someone sees you, and that there’s someone who identifies with who you are. If you haven’t experienced this yet, you will. Give it time. And if you have, you know exactly what I mean.

This is how I often feel about my friend Rayne. She’s newer on the lineup of people I would categorize as “Best,” but she’s essential in that I think she gets it. Rayne can speak almost every dialect of my heart language fluently and does so with seemingly little effort. This girl loves well, is tremendously thoughtful, and has helped grow in me a spiritual strength, resilience, and faithfulness just by living it out in her own life. She lives in the proverbial presidential suite of my heart and if you knew her, you’d know she wouldn’t accept anything less. Really, she’s just the best. 

My prayer for you today is that you all would have a showering (excuse the pun) of Raynes in your life- if not today, someday soon. That there would be a life on this earth that you find so beautiful, rare, and exciting that you can’t help but love and celebrate them to the fullest measure. I think we all need a person that brings us that much joy, so my hope for you is that you’ll find yours. 

concord grape upside down cake

One thing that Rayne and I don’t see eye to eye on is upside down cake. I don’t always get it but she lovvees it. A few months ago, she was trying to convince me that pineapple upside down cake was an underrated, top 5 dessert, and honestly, I think I tuned her out because ew. Just ew. Never one to turn down a challenge though, I started researching upside down cakes and finished my investigation rather surprised at the delicious outcomes. 

So today, in honor of Rayne, I have two things for you:

First, a letter. For you, for your heart friend, for whoever. Download this free letter template and write to someone who speaks your language. Tell them you see them and that they mean something to you. And tell them why. It feels good to receive gratitude and it feels even better to give it. So make it rain (Rayne?) some love on someone today.

Second, a recipe for this concord grape upside down cake. If you’ve never roasted grapes, that in and of itself is worth it because the change in flavor is extraordinary. This is a messy cake and it’s not much to look at but it pairs beautifully with cheese and wine so there’s that at least. Similar to my favorite Kate Spade bag, I absolutely adore eating this at breakfast, because cake without frosting usually just reads “BREAKFAST” to me. Whenever you eat it, definitely share a slice with your friend and let them know they’re worth making weird fruity cakes for. 

concord grape upside down cake

I’d love to hear how you celebrate the people you love. If you have any ideas, or recipes you like the share with your favorites, please tell me about them in an email or the comments section below. 

Happy Tuesday and cheers to you!

Click here to view the free downloadable letter template!

Print

Concord Grape Upside Down Cake

This sweet concord grape upside down cake made with a warm, honey caramel and sweet roasted fruit is delicious, rustic option for breakfast, dessert, and everything in between.

  • Author: Kate Wood
  • Prep Time: 30
  • Cook Time: 50
  • Total Time: 1 hour 20 minutes

Ingredients

  • 12 tablespoons (1 1/2 sticks) unsalted butter, room temperature
  • 1 cup packed golden brown sugar
  • 1 tablespoon honey
  • 1 1/2 cups seedless concord grapes
  • 1 1/2 cups all purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon lemon zest
  • 1/4 teaspoon salt
  • 1 cup sugar
  • 2 large eggs
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 1/2 cup milk
  • Lightly sweetened whipped cream

Instructions

  1. Preheat oven to 350°F.
  2. Stir 6 tablespoons butter, brown sugar and honey in heavy medium skillet over low heat until butter melts and sugar and honey blend in, forming thick, smooth sauce.
  3. Transfer to 9-inch-diameter cake pan with 2-inch-high sides.
  4. Top with the grapes.
  5. Mix flour, baking powder, cinnamon and salt in medium bowl.
  6. Using electric mixer, beat remaining 6 tablespoons butter in large bowl until light.
  7. Add sugar and beat until creamy.
  8. Add eggs and beat until light and fluffy. Beat in extracts.
  9. Add dry ingredients alternately with milk, mixing just until blended.
  10. Spoon batter evenly over plums.
  11. Bake cake until golden and tester inserted into center of cake comes out clean, about 1 hour 5 minutes. Transfer to rack; cool in pan 30 minutes.
  12. Using knife, cut around pan sides to loosen cake. Place platter atop cake pan. Invert cake; place platter on work surface. Let stand 5 minutes. Gently lift off pan.
  13. Serve cake warm with whipped cream.

Notes

  • Be sure to purchase SEEDLESS concord grapes. This is one case where seeds simply will not do! Other varieties of grapes would lack the sweet, grape-like flavor we want in this cake so be sure you purchase the right kind.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Recipe Adapted From: Bon Appetit