Strawberry Rhubarb Apple Pie & A Triple Birthday at the Cabin

Strawberry Rhubarb Apple Pie
Ahhh yes, it’s that time of the year again…Growers Direct had a huge mountain of Rhubarb last week so I “stalked up” get it? 😉 We spent the weekend at the cabin for a triple Birthday party (Dan, Bryce and my Broski), playing can-jam Frisbee, swinging in the hammock, creating cocktails and hiking to the secret rock. It was really nice.
My babe is a sucker for the strawberry rhubarb combo, so I wanted to make him extra happy for his birthday. I ended up not having enough filling to fill the pie, so I added two skinned/sliced apples on top. I mean that’s what I was planning on doing the whole time…

Crust
2 1/2 cups flour
1 tbsp sugar
1 tsp salt
2 sticks butter, cubed and very cold
1/2 cup cold water, plus more as needed

-Mix flour, sugar, and salt in a mixing bowl.
-Add the cold butter to the flour mixture, shave off thin flakes of cold butter with a knife. Use a pastry cutter to work the butter into the dough until it resembles fine crumbs.
-Add water 1 tbsp at a time. Give the dough a few kneads with your hands so that it forms a rough ball.
-Wrap dough in plastic wrap and chill for one hour in the refrigerator.
-Divide the dough in half and roll out a round sheet for the bottom of the pie. Bake at 350F for 15 minutes.
-Save the rest of the dough for decorating the top of the pie.

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Filling
2 cups rhubarb, chopped
2 cups strawberries, cut in half (no stems)
2 small apples, skinned and sliced
1 cup sugar
2 tbsp minute tapioca
1 tsp lemon zest
1/2 tsp lemon juice
1/4 tsp ground cinnamon
1/4 tsp nutmeg
1 teaspoon vanilla bean paste (or extract)

-Throw all ingredients into a medium sized pot (except for the apples) and simmer until the rhubarb begins to breakdown and the sauce thickens. Add more tapioca if needed to thicken filling.
-Once the bottom crust has been baked, pour the the filling into the crust until level with the pie dish.
-Arrange apple slices on top of strawberry rhubarb filling.
-Place crust on top of apples. Decorate as desired.
-Bake in the oven at 350F for 20 minutes of until the top crust is golden.

Strawberry Rhubarb Apple PieIMG_0170-1
^^^Tahquitz Peak
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^^^Trail blazer Ev, leading the way…with beer in hand of course.
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^^^Playing games and poker around the table.

^^^A little clip from our weekend away.


A Toasty Breakfast: Chocolate Hazelnut & Pb With Strawberries

Toast

Keeping it simple this morning multigrain omega-3 toast with chocolate hazelnut and pb spread, topped with strawberries, cocoa almond granola and hemp seeds + cinnamon spice apple water to go! I love flavoring my water…it’s always been a challenge for me to drink those 8 glasses a day. I found that flavoring water with fruit and spices keeps me interested. I thought it would be fun to embrace the fall season with some traditional flavors… cinnamon sticks a few cloves and allspice or star anise, apple slices or orange peels etc. Sip and refill! The flavor should last for 2 days if you keep it refrigerated!