Halloween was this weekend, which means that we are fully into fall. Despite this, I am still trying to hold onto summer for just a little while longer. Not only is our local grocery store still stocking rhubarb and berries, but we also got our wedding photos back this month, and it is so fun to think back to the biggest event of my summer (also, life) … my wedding!
The wedding process as a whole was incredibly fun and also totally emotionally overwhelming at the same time! My family and friends made this such a special time, and I was overwhelmed by all of the wonderful bridal showers, thoughtful and generous gifts and kind words. At one of my amazing showers my mom gifted me with a beautiful quilt – one that I was aware that she was making but also completely caught off guard by. This quilt, made up of “pineapple pattern” with a “flying geese” border was started earlier this year in colors I picked out: blues, neutral tones and coral for our bedroom. During the craziness of wedding planning, my mom didn’t mention it for awhile, so I assumed it was on the back burner. Surprise – turns out my mom finished it and presented it to me surrounded by my nearest and dearest!
My mom has been quilting for as long as I can remember. Quilting and needlework, like the work she does has been an important artistic expression of American women since the Revolutionary War. That’s a ton of history! When was growing up, she and a couple of her girlfriends formed an informal quilting group called the “razzle dazzle girls,” a nod to the tradition of quilting as a group.
That brings me to this razzle dazzle pie, which is juicy and summery and just the answer to this fall that is still a bit summer-like.
Razzle Dazzle Pie
Butter Crust: previously seen here
2 cups raspberries
1 small bunch of rhubarb, washed and cut into ½ inch pieces
1/3 cup sugar
1 cup brown sugar
3 teaspoons ground arrowroot
½ teaspoon ground cinnamon
pinch of salt
¼ teaspoon ground cardamom
1 large egg
dash of Angostura bitters
1 large egg, whisked
2 tablespoon heavy cream
Roll the dough out into two 12-13 inch discs. Fit one of the discs into your pan – either a pie pan or a square brownie pan, and gently trim, leaving an inch of overhang. Cut the other disc into lattice strips, and chill both rounds as you prepare the rest of the pie.
In a large bowl, gently stir together the raspberry, rhubarb, sugars, arrowroot and spices. Stir in the egg and the bitters and let sit for about 20 minutes. Remove the crusts from the fridge and spoon in the pie filling. Arrange the lattice top and crimp the overhang dough evenly around the pie. Chill for about 10 minutes.
Preheat the oven to 425°F and brush the pie with the egg wash. Set the pie on a cookie sheet and bake for 20-25 minutes, rotating halfway through. Lower the oven heat to 375°F and bake for another 30 minutes. Remove from the oven and let cool for at least an hour, preferably more.
Slice, serve and savor! Summer is over but I’m actually pretty excited about sleeping under my new quilt now that its chilly. Have a great day!
Recipe adapted from the Four & Twenty Blackbirds Pie Book