I’m currently working on the pie chapter for my new cookbook… the new book that doesn’t yet have a name, but does have an awesome (and ever evolving) BRUNCH CHAPTER, and should be in your hot little hands in Fall 2014. Now though… now, I’m working on the pie chapter. It’s a humdinger. It’s a doozie.
A lot of words go into the making of a pie. A lot of butter goes into the making of a pie. A lot of proportions, and cream, and cornstarch, and hope, and confidence, and trust, and joy. Sometimes tears.
If you do it right, you can taste it all.
It’s hard to find the words to express the chaos and triumph of pie baking. It’s also hard to find the words to express the chaos and triumph of writing a book.
Whoa. Wait. Did I just have a breakthrough?
While I gather my thoughts, gather my butter, gather my pie recipes and try to get everything sorted… I’m realizing that some recipes were just too good to keep from you for so long. This is that.
I hope you make a pie this weekend. I also hope the pie plate is scraped clean come Sunday night.
I love you, it’s true.
Strawberry and rhubarb are just about jumping off the shelves in California markets. I think that might sound like a humble brag… but I don’t mean it too.
Summer is comin’ at us, and it totally wants to make out. I’m game. Let’s do this.
This dish is like having your pie and eating your crumble too.
Yes. Two crust elements.
This buttery buttermilk pie crust is going to hold all of our strawberry and rhubarb goodness.
First we have to roll it out and make it pretty.
Coconut and oat crumble is going to top our pie. This feels right.
The chaos that leads to triumph.
This pie feels like everything it is supposed to be. It’s sweet and juicy, hearty and incredibly satisfying. It’s the kind of pie that might inspire you to wave over that neighbor you’ve never actually spoken to, and offer her a slice of pie. She’ll probably look at you like you’re crazy, but no on says no to pie. Ok… weirdos say no to pie… but that’s their problem, not yours.
I feel like this is one of the best things to come out of my kitchen this year… and A LOT of things have come out of my kitchen this year. This pie shines bright.
Strawberry Rhubarb Crumb Pie
makes 1 9-inch pie
For the Crust:
1 1/4 cups all-purpose flour
1 tablespoon sugar
1/2 teaspoon salt
1/2 cup (1 stick, 4 ounces) cold unsalted butter, cut into small chunks
1/4 cup plus 1 to 2 tablespoon cold buttermilk
For the Filling:
3 cups 1/2-inch thick sliced rhubarb (about 1 pound)
1 pound strawberries, hulled and sliced in half
1/3 cup light brown sugar, packed
1/2 cup granulated sugar
1/4 cup cornstarch
large pinch of salt
2 tablespoons fresh lemon juice
For the Topping:
3/4 cup all-purpose flour
3/4 cup old-fashioned oats
2/3 cup granulated sugar
large pinch of salt
6 tablespoons cold unsalted butter, cut into small chunks
1/2 cup unsweetened coconut flakes OR coarsely chopped pecans
To Make the Crust:
In a medium bowl, whisk together flour, sugar, and salt. Add cold, cubed butter and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the flour mixture, some butter pieces will be the size of oat flakes, some will be the size of peas. Create a well in the mixture and pour in the cold buttermilk. Use a fork to bring to dough together. Try to moisten all of the flour bits. Add a bit more buttermilk if necessary, but you want to mixture to be shaggy and not outwardly wet.
On a lightly floured work surface, dump out the dough mixture. It will be moist and shaggy. That’s perfect. Gently knead into a disk. Wrap the disk in plastic wrap and refrigerate for 1 hour. Allowing the dough to rest in the refrigerator will help rechill the butter and distribute the moisture.
To roll out the pie crust, on a well floured surface, roll the crust 1/8 inch thick and about 12 inches in diameter. Transfer it to a pie pan. Trim the edge almost even with the edge of the pan Fold the edges under and crimp with your fingers or a fork. Cover it with plastic wrap and refrigerate it for a minimum of 30 minutes and a maximum of 3 hours.
To Make the Filling:
In a medium bowl, toss together rhubarb, strawberries, sugars, cornstarch, salt, and lemon juice. Toss until all of the fruit is covered in a coating of sugar and cornstarch. The cornstarch will disappear and the sugars will begin to make juice with the fruit. Allow to rest at room temperature while you make the topping.
To Make the Topping:
In a medium bowl (yea… we’re using a lot of medium bowls), whisk together flour, oats, sugar, and salt. Add the cold butter chunks and, using your fingers, work the butter into the flour mixture. Quickly break the butter down into the mixture until well incorporated. Some butter bits will be the size of peas, and smaller. Add the coconut (or pecans if using) and toss to combine.
To Assemble the Pie:
Place a rack in the center of the oven and preheat oven to 400 degrees F. Line a baking sheet with parchment paper. Set aside.
Remove the pie crust from the refrigerator. Toss a handful (about 1/2 cup) of the topping mixture into the fruit mixture, toss. Dump the fruit mixture into the pie crust. Top generously with topping mixture. Place on the prepared baking sheet and place in the oven. It’s important to use the middle rack because if the pie is too close to the top of the oven, the coconut will burn quickly.
Bake the pie for 20 minutes at 400 degrees F, then reduce the heat to 350 degrees and bake for another 35 to 45 minutes, or until the pie is juicy, bubbling, and golden brown.
Remove from the oven and allow to cool for at least 2 hours before serving. This will help the juices mellow and thicken a bit. Pie is best served just slightly warm with vanilla ice cream. Store covered in the refrigerator.
Priscilla Madore
I made this! It’s the best pie i’ve Ever made! Thank you, for the coconut crumble!
samantha stent
Strawberry & rhubarb is best fruit combo…sweet + tart in a tart/pie .. oaty coco-nutty crumble… it’s what the rhubarb in my fridge is crying out for..just need go get the strawberries & I am away… Joy you are the bomb xxx p.s. I made Strawberry & Rhubarb jam (jelly?) last year & lady who sold me the fruit asked for a jar & then another.. lol… best jam ever…
Michelle Palmer
Just made this pie today. SO GOOD! Thanks!
Priscilla Madoré
I made this! It was the best pie I’ve EVER had! I love the bit of coconut that added that extra bit of chewiness.
Lauren
I had never even had strawberry rhubarb pie before, but my boyfriend LOVES it. He has very high expectations for strawberry rhubarb pie because his grandma made it. When I decided to make one, I knew I could trust one of your recipes. This pie turned out sooo delicious and we all loved it. Thank you for sharing recipes that we can depend on to turn out wonderfully!
Preheatedhosts
Best pie ever, according got my husband! We talk about your pie today on Episode 26 of Preheated, the Baking podcast. http://www.preheatedpodcast.com/episode-26-when-is-a-pie-actually-a-cake/
Amy
Oh Joy…..I just made this today and it’s just amazing. You truly are the pie goddess! Thank you for this recipe.
Pie Turtle
I wish strawberries and rhubard were in season all year round! This pie sounds absolutely amazing and know with fresh fruits it would be even better. Bookmarking until spring!
kitchenmommy
This was SO GOOD. Loved the flaky crust (which was also firm enough to stand up to the juicy strawberry-rhubarb filling). And I am freshly in love with rhubarb and making plans to include it in my garden.
Juli
I’ve been making this pie every May during rhubarb season every since I found your recipe. We live in Austin, and rhubarb is hard to come by in this neck of the woods, but your pie is worth the search. My reputation as a “good cook” was sealed with this amazing pie; even so-called rhubarb haters beg for this every Spring. This is now in my seasonal pie-baking repertoire, and has replace lemon meringue as my all-time favorite pie. April has arrived, so I’m looking forward to May; it’s just around the corner, which means your Strawberry Rhubarb pie is on its’ way. Thank you for sharing this with us. Three words; MAKE THIS PIE. It will change your life.
joythebaker
Awesome! I love hearing this!
Annette
I made this pie, and let me tell you…. it was to die for!!! GREAT RECIPE! I’ll be keeping this one for years to come! Even the crust was delicious and simple!
Nikki K.
This was beyond amazing. I served it at my husband’s family dinner. I found out that most people were not fans of strawberry rhubarb… Until now! Earned me serious points with my MIL. It’s the next day and I already want to make it again!!!
Audrey
I just pulled a pair of these out of the oven and they look and smell delicious! I can’t wait to try a piece when they cool.
Thanks for sharing your recipe.
Lisa Borsheim
This pie is fabulous!!! Everyone loved it!!! Thanks for a great recipe!!
bethany
This is the.most.awesome.pie. I have ever had the pleasure of making. So good in fact I had a tough time sharing. With anyone. Really.
Thank you! :-)
Terri
Don’t feel like making a crust? This recipe still works! I put the filling in ramekins then took a small handful of topping and smashed it on top. Ended up with many single serve cobblers! Yum!
Whitney
I have just been waiting to try your buttermilk crust recipe – I am the pie pro in my family but maybe I can wow everyone by stealing a bit of your pie pro-ness! I also love the signature JtB finger crimp. Enough drooling – let’s go bake a pie!
Vianey
I am looking forward to buying The Cookbook Without A Name. Maybe it doesn’t need one. HA! I am ecstatic about finding this recipe. Today I am going to surprise my sis-in-law. She is such a wonderful, loving, caring person, especially with my 3kids. She deserves the best there is in EVERYTHING. This pie is that. Thanks for sharing. I baked one different pie each week with my daughter, over the summer 3 years ago, since then she bakes every chance she gets. I can’t wait to get her your book.
sharon raccah perez
i never made a strawberry rhubarb pie, and to be honest i never tasted one either! we live in china and not very often do i find rhubarb! but i found it and my 7 year old decided she was going to make it herself! she did! and it was DELICIOUS!
we couldn’t believe it! so thank you very much for such a wonderful, easy recipe!
Rie
Hola Joy Muchas gracias por receta tan rica como esta!!
Andrea
Best summer fruit pie ever! Made this for Fourth of July BBQ and everyone had multiple slices! Absolutely delicious — the cornstarch plus the flour in the crumb topping made for the perfect fruit filling texture, and the crumb topping added a great crunchy & sweet component to counteract the tartness of the rhubarb.
Robyn
Making this now!!!!
Leah
Joy, I have made this three times now, most recently for the rehearsal party the night before our wedding. It is such a hit recipe! Everyone loved it, thank you for an amazing recipe that is not intimidating to a new baker.!!!
Annie
This was great, Joy! My hubby loved it as a Father’s Day dessert. I think next time I’ll reduce the amount of topping and cut the sugar in it somewhat, as I found the pie pretty sweet. But it was truly delicious and made our evening!
katie-anne
oh. wow! this was amazing! i just baked this for a dinner party and there were jazz hands to celebrate the pie’s goodness and i left with a fan club (also, somehow sneaked a leftover piece home!). can hardly wait until next spring
Ceili Brennan
this was the most delicious pie I’ve ever made. really quality recipe.
Elizabeth
Made this this weekend and everyone LOVED it. Used walnuts instead of pecans and no coconut (it’s what I had at hand). Definately a make-again recipe. Thanks, Joy!
Kelly
Do you think it would work to make single serve pie-lettes in a muffin tin? How crumbly is the crust? I think I’ll give it a shot – maybe put some parchment circles on the bottom or something . . . Wish me luck!
Anne-So
I made this recipe twice two days ago and it was a huge success ! I could have eaten a pie myself, it was so good ;)
And the crumble on top… perfect pie !
As far as suggestions go, I’ll maybe just put a tad bit more strawberries next time, rhubarb has kind of a powerful taste ;)
Thanks for sharing this recipe, it’s a real keeper !
Kristy
Just wanted to say me and my mom made this pie last week and it was terffic, easy and the taste was fantastic! We skipped adding the coconut or nuts to the topping and it still turned out great.
Thanks for a great receipe. :)
Marybeth
This looks so good. I did buy some rhubarb…..but i just made a pie with marionberries i found in the freezer . Wondering what your thoughts might be for freezing the unbaked and fully prepared pie?
Heidi - Apples Under My Bed
Book marking, thanks! Kind of hope I love next-door to a weirdo so there is more pie for me.
Heidi xo
Leslie
I made this over the weekend. Used fresh rhubarb from my father and farmers market strawberries. My father said is was the best strawberry rhubarb pie he has ever eaten. thanks for the recipe.
Elsie
Joy,
I made this recipe over the weekend for friends, and it got rave reviews! Making the pie crust was a very scary venture, but totally worth it! This pie is delicious!
Elsie
Karla @ Foodologie
I put Bourbon in my strawberry-rhubarb pie. It’s amazing. Just wanted to throw it out there… http://foodologie.com/2012/07/07/strawberry-rhubarb-pie-with-a-touch-of-bourbon/
Marissa
Joy I made this pie this weekend and oh wow it is a-may-zing! Thank you so much for sharing it with us.
To the person who asked about pre-cooking (or rather not pre-cooking) the crust, I had the same concern. But I followed the recipe and it turned out very well.
Amy Hayes
This looks absolutely amazing!! I was never too familiar with rhubarb, until I lived in Australia for a year. Can’t wait to try this recipe out, and the photographs are beautiful.
Mel@TheDizzyMom
Ok, this totally feels like something I could do. Im scared. I’ve never made a pie before. Ooop I just had a breakthrough. I’m steppin’ outside the box or..pie box…
culinarystorm
I wish rhubarb was easily available where I am :( Love the sticky juices peeping out in that last picture!
Molly
I made this – it’s FAB!!!!!!
Mallory
Strawberries and rhubarb – that’s spring right there.
Alexis @ deliciousfoodideas.net
I had a close friend that had the best crumble recipe, so any fruit crumble has a special place in my heart and this looks amazing.
Erica W
Made this yesterday, was awesome!! The crumble topping seemed like it would be too much but I loaded it all on and it came out so nice and crunchy and wonderful, glad I didn’t skimp. Thanks for sharing :)
Sasha
So beautiful Joy! You inspired my aspiring chef-14 yo daughter Bella to feats of magnificence. She made a strawberry rhubarb custard double-crust pie and it was amazing. We love to read your blog and try out the good stuff :)
joythebaker
this is just divine!
El Cajón de las Especias
The look is spectacular! We love fruit pies, especially strawberries and crumble great!
The step by step is much appreciated.
Congratulations for the recipe!
‘Spicy’ greetings
ariyele
girl. found you through alex t :) i’ve been working on a gluten-sugar free version (i use-uh the honey)and yes. yes. yes. tears. joy. confusion. for us glu-free folks, there is no “all purpose” flour. there is 5 flours! 31g of this, 28g of that. i’m getting oh so close and the taste of sweet(ish) victory is at hand! CHEERSXO
Sara
Joy, I made this pie this weekend (after several glasses of wine and an impromptu grocery store walk for strawberries and rhubarb – activities that I believe you would approve of) and it came out splendidly. Thank you!
Katie Johnson
I love that all your pies and cookies look like a real person made them. They got soul… (And I’m SO excited for rhubarb season! Not quite ready here in MN, but soon!)
Rachael B
I’m not going to lie… I read your most recent post first and then this one. I figure greens then sweets, right? Also, strawberry rhubarb is my most favorite pie. I’ll definitely be investing in this recipe this weekend if CT produces any worthwhile rhubarb.
Gerry @ Foodness Gracious
I haven’t posted a dessert (pie) it seems like foreverrrr, but through your gentle coaxing inspiration is rearing it’s beautiful head. Gotta get me some rhubarb!
Sophie
Pie genius! It’s been too long between pies. I love the idea that a pie could bring together a neighborhood. I can only imagine the sweet smell wafting down the street.
Jayne
Pie and crumbs all in one dessert is most def a win. I’m having leftover apple blueberry crumble for breakfast as we speak.
max
Hi Joy!
First off, I want to thank you for sharing your beautiful recipes with the world!
I am a pastry chef and in my experience with rhubarb, I have found that it releases a lot of liquid once it comes in contact with sugar or when heated…I like to pre cure my rhubarb in sugar for a few hours or over night to release that liquid so that the pie doesn’t get too wet or soggy. I strain it and then add more sugar and the cornstarch. This method allows me to be be able to slice it, once chilled at room temp and cool, with a much cleaner cut.
I also always slightly blind bake the crust.
I wanted to ask how this pie holds up when slicing? I know great pie is sometimes just supposed to be messy!
Thanks again!
Whitney @ The Newlywed Chefs
Can we preorder the book NOW? This looks ab fab.
Meghan
…like a diamond.
Today we moved the rhubarb plant in our yard, and in the process harvested about a cup’s worth of short, young, but hopefully tasty rhubarb stalks.
Strawberry rhubarb crisp is currently becoming a thing in my oven as we speak, though just to freak out my in-laws who are visiting, I nixed the butter and went for coconut oil as my main fat and agave and honey for my main sweet (even though Gwynnie P now tells me agave is the.worst…sigh).
I’m sort of wishing I went your route now, but I’m totally happy in the knowledge that my backyard has much more rhubarb to harvest…what a wonderful thing to know. So know that this recipe will definitely be a try at some point this spring.
nessa
I love crumbles! I usually just scrape the top off and eat it first! This is definitely on my to bake list!
annie brokenbourgh
after seeing the photo, nothing else matters in my life except pie.
Suze
This pie is amazing! I made it last night with rhubarb from our garden and it was the perfect blend of flavors and deliciousness!! I love your blog and enjoy all of your musings and recipes. Keep on rockin’ in the free world.
Jennifer
Ok, I love a strawberry rhubarb pie but a buttermilk crust and a coconut crumble?! Yum! We are deeply divided about pie topping in this family. The man likes a second pie crust but I am firmly about crumble toppings that soak up the yummy fruit juice.
Aimee @ Simple Bites
Thanks for sharing your pie love, because 2014 seems a long ways away. Congratulations on Book 2!!
danielle
Joy, I have to make this pie! It looks so goooood!
Can’t wait for your new book! You made my night : )
Miss Kim @ behgopa
Yummy! I love pie. And I love strawberries…..it’s one of my fav fruits. I might go to the Strawberry Festival tomorrow in Oxnard and can’t wait for all the strawberry madness (never been there before, so I’m not sure what to expect).
I actually made your Brown Butter Banana Strawberry a Bread (one of your recipes from way back) today. The addition of strawberries gave it an interesting twist. Awesome!! I like to eat banana breads with the strawberry sauce I make.
Jan
embarrassed to even ask this question… I planted rhubarb last year. Its pretty big right now. How do I know when it is ready to harvest? How do I harvest? This recipe looks amazing! I can’t wait to make it!
allie@sweetpotatobites
yes to all of this. i’ve never made a pie before but after looking at this recipe, i want to!
Michèle
looks damn good
http://www.thefashionfraction.com
http://www.thefashionfraction.com
ATasteOfMadness
I can’t believe i have never tried rhubarb before! Since I am well overdue for making a pie, I think I need to make this right away!!
Ludi
HI!!! I’m Italian, just found out your blog and SUPER happy about it! I’m trying every recipe! Question: here’s impossible to find decent measuring cups.. could you maybe tell me which brand are yours? they look so cute and simple!
you’re amazing!
THANK YOU
Ludi
Jodie
I used to make something very similar when I was younger. This recipe reminds me of cooking with my nan and having to stand on a stool to reach the work tops. I will definitely be making this again soon!
Ellen
Ain’t no crumble like a pie crumble.
Christina
I lurve crumble pies. They’re the best of both worlds! Annnnd I’m super glad you’re not making us wait until fall 2014 for this pie. But if you did I totally wouldn’t be mad because I’m buying your next cookbook no matter what. Real talk.
Abby
beautiful.
just… beautiful.
Roberta
Dearest Joy, it feels like every beautiful recipe you post is a cherished gift to humanity, can’t wait to make this pie, as soon as humanly possible. Also I hope to see you on your book tour next fall!!! You are honestly such a blessing and thank you for brightening my day with these amazing photos and delicious sounding pie.
Tieghan
Holy yes!!! This pie looks killer. KILLER!! I want it!
Averie @ Averie Cooks
Joy this is gorgeous! I love the big, plentiful abundance of crumb topping! I could happily go around picking a ton of it off and nibbling on it (and there’d still be some left). I seriously love streusel/crumble toppings so much!
Carol
I love looking at all your vintage accessories you use. Grandma, Mom, myself and my daughter now have many of the same pieces. I have a hard time baking with strawberries since they are so delicious. I love rhubarb so I will “walk on the wild side” and try the pie!
Natalia
another recipe that makes me wish I could get any rhubarb in Spain
alyssa
Can I have that pie? Thanks.
erinn johnson
Funny to read this, I just pulled a rhubarb crumb pie out of the oven.
Carolyn!!
Daymn Joy. I have recently been feeling that baking–the kind that requires turning on the oven, rolling out pie dough, blind baking, etc–is too much work for my laziness and need for instant gratification. But you just inspired me. There will be rhubarb in my CSA tonight and I’m going to make this pie dough now.
Laura (Tutti Dolci)
Love the crumb topping!
Laura
oh Joy this is irresistible! I’m unsure about many things that are going to happen this weekend but I can now say that I am sure of one thing: my kitchen is going to smell of rhubarb, strawberries and coconut :-)
Molly {Dreams in HD}
wow, this sounds absolutely delicious!
the perfect summer pie :)
joelle @ on a pink typewriter
Love your photos! Makes me so excited for summertime.
Abby @ The Frosted Vegan
Yeah girl you get that brunch chapter! I can’t wait to see this new creation of yours!
brianne
fall 2014 is a long time to wait with bated breath. but I’ll try. meantime, gonna make this pie.
Catherine Gewertz
This looks delish!!!! Can’t wait to see the pie chapter of your book! –Catherine Gewertz, chief pie officer, CurvyMama Pies, Bethesda, Md.
Allison @ thebakingyear
the best pie that I’ve ever eaten was a strawberry rhubarb pie in California. Best combination ever!!!! Cannot wait to make this myself!
Seanna Lea
If I make this, is it OK to have pie for breakfast?
Pamela @ Brooklyn Farm Girl
Oh my, this looks super delicious. Crumb topping makes my life.
Amy @ swiss miss in the kitchen
Oh Joy, this looks absolutely delicious!! I think you’re a rockstar when it comes to baked goodies :)
xox Amy
bakerkat
Your new cookbook sounds awesome already. Way to go with brunch and pie. I can understand your reaction to this pie.
Adrienne K
Can’t wait til Fall 2014…… seems like forever
Jen @ Fresh from the...
another recipe that makes me wish i liked rhubarb!
Celina @ NerdyBaker
My grandfather always loved a strawberry rhubarb. He’s no longer with us but it’s not too late for me to see what all the fuss was about. Thanks, Joy.
And I am a sucker for crumb topping…
Kate
Looks amaaaaazing!! And yummy, and gorgeous. So ready for some strawberry and rhubarb soon! Fresh yummies!
Cheers!
Kate
Quinn Cooper
Rhubarb is everywhere and maybe just maybe this will be my year to actually buy some and make something. I had an ice cream sandwich the other day with rhubarb ice cream and lemon sugar cookies. Needless to say it was amazing.
So I’ve been on a search for an another rhubarb something and I think this is IT.
xo Quinn
Quinn Cooper Style
Erin @ The Spiffy Cookie
Woohoo looking forward to your new unnamed cookbook! I so rarely use rhubarb but it tastes so good, I especially love it in thsi crumble pie
Faith @ Pixie Dust Kitchen
I love a good crumb topping. And a good pie. Therefore, I’m going to love this.
Allison (Spontaneous Tomato)
Topping it with a coconut crumble is genius! Strawberry Rhubarb pie is probably one of the best things ever. In the universe.
Lorri
I was literally just searing for a strawberry rhubarb pie recipe to try this weekend…this looks amazing! And a brunch chapter?! A woman after my own heart! Thank you!
Katrina @ Warm Vanilla Sugar
thank goodness this world has crumb pies! this looks super fabulous joy! And a brunch chapter in your new book sounds perfect!
Belinda @themoonblushbaker
Strawberry crumble in pie? It is like pie for breakfast! Could I use ground almonds instead of corn flour to soak up liquid?
Psyched about you are writing a new book!
dixya@food, pleasure, and health
i have never ever had rhubarb in my life. Lately I have seen so many recipes with it and now you have this amazing looking pie, its a sign i need rhubarb pie in my life.
Marcie @ FlavortheMoments
This is one of my favorite flavor combos and I love that you made it with a crumb topping…like a pie/crisp! Best of both worlds!
Chelsea
“if you do it right, you can taste it all.” <– even the tears?
this pie sounds awesome. I've been looking for an excuse to buy more rhubarb, and i think you are it!
joythebaker
salty tears. yah.
Chelsea
I know I shouldn’t “like” that you cried into this pie for us, but I kinda do. plus, new super-fab pie-crust technique? just add some salt-water… from your eyeballs… and mix with a fork until the dough comes together…
Chelsea
Joy, you’ve totally done it again. I’m drooling on my computer. This looks absolutely amazing! You go girl! :)
danie
joy the baker. you stop now.
i totally want to make out with this pie.
it would get real sticky. so maybe never mind.
joythebaker
no. do it. make out!
Jamie @ green beans & grapefruit
can I watch?