Not much makes me more content than a piece of sweet homemade pie on a summer afternoon. Or evening. I’ll admit that I’ve also had it for breakfast. And any kind of fruit pie will do. It’s just one of life’s simple joys.
The most recent pie that graced our summer was a beautiful pink rhubarb pie, made especially for another girl of a feather who shares the same love. The hope is always to share it, with or without conversation or ice cream or a fancy plate. But just to be together in the glow of that deliciousness.
So make yourself one before the summer is out. Or wait until your favorite fruit is dripping from the trees. But make one, share it, and enjoy every bite.
Linda’s Rhubarb Pie
- 3 heaping cups chopped rhubarb
- 3 Tsp water
- 1 1/4 c sugar
- 1 egg
- 1 tsp softened butter
- 2 Tsp flour
- 1 pie crust
Preheat oven to 350 degrees. Mix water, sugar, egg, butter and flour. Add the chopped rhubarb, and pour into crust. Bake 45 minutes to 1 hour, until crust is golden.