Rhubarb Pie

That time of year again — time to make the pie.

That time of year again — time to make the pie. This time around I added a  bit more flour than called for in the recipe. I was concerned that the filling would be too runny as has happened once before. It did the trick as the filling had a good consistency. Though I think I took a step backward with presentation. I really need to improve on making top crusts. A taster suggested that actually my crusts look rustic and authentic rather than neat and store-bought. The important thing is that it tasted goooooood.

Strawberry-rhubarb pie.
Rhubarb pie fresh from the oven.

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