recipes by rosie

After a briefly rainy hiatus from our California weather, summer is back on. The sky is bright blue, the air is warm, and it's time for pie. Yes, summertime = pie -- it's basic algebra! Last summer, I made a pie almost every Sunday, and it's a tradition I'm looking forward to keeping this year. This blueberry rhubarb pie was inspired by Ina Garten, who posed an excellent question on her Food Network series: "Everyone's heard of strawberry and rhubarb, but why not try blueberry?" She shared this recipe for a delicious jam that can be kept in the fridge and used for everything. I decided to go straight to pie. Ingredients For the filling 5 cups of 1-in chopped rhubarb 1.5 cups of blueberries (or 1 plastic container; the more the merrier) 2.5 cups of white sugar 2 tbsp lemon zest 1/2 finely diced green apple 2 tbsp cassis liqueur 1.4 cup corn starch For the pie crust 1 store-bought pie crust (thin, French style) or 1 box Nilla wafers + 1/...