If you’ve been following along with my blog for a while now, you might recall the recipe I shared last thanksgiving for my Dad’s Pumpkin Pie. Well it’s that time of year again, and the pie is back, but this time it comes in the form of mini pumpkin tarts!
I am officially obsessed with these strawberry rhubarb hand pies. The filling is to die. It’s fruity and sweet and a little bit tart. The pastry is rich and buttery. I ended up making them twice this week and both batches disappeared very quickly. I’ve had to restrain myself from making a third batch!
There is no other pie quite like this pumpkin pie. It’s a bold statement, but it’s the truth. Sure there are lots of other recipes out there, with a little more of this and a little less of that, but what makes this pie so extremely and uniquely special, is that it’s my dad’s pumpkin pie.
The stressful part about trying new recipes is that you’re never quite sure how they’re going to turn out. Sometimes you end up pleasantly surprised, other times you end up sitting on the kitchen floor, flabbergasted and wondering where you went wrong. This recipe falls into the latter category.
I have an amazing co-worker who has a beautiful sour cherry tree in her backyard. She invited me over and let me go to town picking as many cherries as I wanted.