I think I have the imagination of a 5 year old.
Daydreaming is a daily activity for me. I’m guessing since I’m almost 28 that it’s something I’ll never outgrow, which is okay with me.
I can be standing in my kitchen, mixing pie crust, and my mind will be a million miles away, leaving me looking like I’m really interested in mixing my dough together. Believe me – it’s not the dough. Usually.
Maybe this is also a case of I’m-easily-amused, but day dreaming is something I’ve always remembered doing, no matter where I am or what’s going on.
It’s a little weird, to tell you the truth. I doubt many people my age still daydream like I do. And my daydreams are all over the place – sometimes they’re about things that happened in the past, sometimes I’m dreaming of how a vacation will go when we finally take it, sometimes it’s just me finally finding the perfect v-neck t-shirts I’ve been wanting for 5 years. I never know what it’s going to be about, and I usually don’t tell other people about this strange habit of mine. But, I’m hoping I’m not the only one.
Because it helps pass the day sometimes and, if nothing else, I can come up with a good idea.
Ideas like taking my favorite spring dessert from last year and putting into my first ever homemade pie crust.
I didn’t daydream that my pie crust would turn out well. It actually did!
And I don’t think the pie coming out the oven perfectly cooked was a dream either, because I definitely remember eating a big slice of it with vanilla ice cream while watching an episode of No Reservations on Netflix streaming with Nick after dinner.
Wake up, this is not a daydream.
This is just delicious pie.
Strawberry Rhubarb Crumble Pie
- 1 unbaked pie crust (homemade is always the best, but store bought will also work great)
- 3 cups chopped rhubarb
- 3 cups chopped strawberries
- 3/4 cup sugar
- 3 Tbsp cornstarch
- 1 tsp lemon juice
- 1/4 tsp salt
- 2/3 cup oats
- 1/4 cup flour
- 1/4 cup brown sugar
- 1/4 cup sugar
- 1/4 tsp salt
- 2 Tbsp butter
- 1 Tbsp orange juice
Fit your dough into a 9-inch pie pan, crimping the edges to fit. Place in freezer for 10 minutes.
Preheat the oven to 375 degrees.
Toss the chopped rhubarb and strawberries with the sugar, cornstarch, lemon juice, ans salt. Let the mixture stand for 10 minutes.
Take pie crust out of the freezer, and pour your fruit mixture into the pie crust.
In a medium bowl, mix oats, flour, brown sugar, sugar, and salt. Cut the butter into the oat mixture until it has a crumbly texture. Toss in the orange juice until combined.
Sprinkle the crumb mixture over the top of the fruit filling.
Bake at 375 for 40 minutes, then cover the pie loosely with foil (this will keep it from over-browning) and bake another 35-40 minutes until the filling is thick and bubbly.
Let the pie cool 15-20 minutes before serving.