I always consider the 4^th of July the middle of summer (although with the weather we’ve been having the past couple of months, I hope that isn’t the case this year!). It’s a perfect time to get outside, cook on the grill, and make fruit pies. A few of weeks ago, my 11-year-old nephew made a blueberry pie for Father’s Day and after having a slice (which was delicious), I said I needed the recipe. About 10 minutes later he returned with a copy, which came from the Better Homes & Gardens cookbook. This cookbook, with its red and white checked cover, is what I grew up learning how to cook from; it has excellent recipes that are easy to follow. When my nephew spent the weekend and I was in a mood to make a rhubarb pie, we went into the kitchen.

I honestly don’t know if rhubarb can be found in other parts of the country or the world. Is it, dear readers? I’d love to know! Here in Vermont, it is a springtime staple. I usually buy many stalks, chop, and then freeze it–sometimes for up to a year. I had some leftover rhubarb in the freezer, so I just took it out and defrosted it before making the pie.

This recipe is super simple, 4 cups of rhubarb, 1 cup sugar, ¼ cup flour. I had some fresh Vermont strawberries on the counter, so I added about a half-cup sliced. It wasn’t until after it was ready to go in the oven that I realized I normally add a bit of spice, some cinnamon and nutmeg, vanilla, or grated orange rind to the fruit mixture. But it didn’t matter, this was a perfect rhubarb pie; a little tart, a little sweet. You can use a pre-made crust, or make the one I always use from The Joy of Cooking: 1 ½ cups of flour, ½ teaspoon of salt, 1 teaspoon baking powder, 6 tablespoons of butter, and ice water (add by the tablespoon until the dough is ready to roll out). There are two times of the year I made pies, summer and Thanksgiving. Hands down, pie is my favorite dessert, there is just something special about a homemade pie.

I’m going to take next week off to get out of the kitchen, so here is a great selection of past MVK recipes that are perfect to make for your 4^th of July celebration and beyond this summer!

Macaroni Salad

Potato Salad

Szechuan Cucumbers

Red White and Blue Salad

Gigi’s Chicken Salad

Black Bean Salad with Shrimp

Crumbly Peach Pie

Blueberry Pie