After a couple of summers in the pacific northwest, the season starts to mean an abundance of luscious fruit, which naturally led us to the realm of pie-baking.
This Sunday evolved into a pie making day. Gradually, we learn the right proportions of sugar, thickener (corn starch and minute tapioca) and secret spices (okay, so they're just lemon and cinnamon). One of these days, I will figure out how to make a crust from scratch!
This strawberry rhubarb pie came out a bit too watery, so I just savored the taste instead. Yum!
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