Sweetie Pie
Tried out another classic from the Smitten Kitchen this weekend for a barbecue we went to on Saturday. My only mistake was making a dessert that tasted like 200 degrees on the hottest day of the year... and forgetting the ice cream! But the recipe was nevertheless a winner with an understated sweetness that you seldom get in summer pies. There was also more dough and filling than I really needed for a single pie, so I used the overflow to create this bonus tart (just for us!). The tapioca, the flaky crust, and the low sugar content... it all worked for me. Next time I hope to use my own rhubarb from the back yard - if I can get one and a half pounds to grow!!