Good morning, internet. Today is the first of what may be many posts about combination fruit pies or, fruit pies that combine multiple fruits (think "strawberry rhubarb"). I've recently had several experiences that have reaffirmed my belief that cabin fever is great for culinary creativity - so is having an arbitrarily stocked kitchen (*note: only true sometimes - other times disastrous). A combination of these two circumstances have fostered some of my best (and many of m...
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 I based this pie on this tart recipe from The Lovely Cupboard. I placed the nutella/pear filling in a flaky cream cheese crust (as opposed to a more shallow crumbly tart pastry) and beefed up the filling accordingly. I am realizing that I've likely been mis-categorizing some of my pies, tarts (and galettes - which are apparently something I've made and just been calling "free-formed tarts"...). I have been drawing distinctions between these based largely on the fillings rath...
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 Let the record show that this is the first time I've ever actually done anything with rhubarb. That said, there aren't a lot of moments in which I wish my life were more like the Girl Scouts, but I'd be lying if I said I didn't half way wish I got a badge for each time I break new ground with my pie-baking. I will say however, that if there were an imaginary Girl Scout badge for correctly estimating how much rhubarb will give you 4 cups when cho...
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