I adore this pie, which I start making in June, when fresh strawberries come into season on the heels of May’s rhubarb. Early on in life, I discovered that cooking special things made both other people and me happy—and the fact that you took the time to do it (instead of just stopping off at the bakery) shows you care. For years I made my dough by hand, a skill that is handy to master; but now I use a food processor if it’s available. Serve the pie with a scoop of vanilla ice cream.
— Lucinda Scala Quinn
• ON-DEMAND: Listen to The Food Schmooze® gang talk to Lucinda about this recipe, as well as others that are perfect for Father’s Day. •
Excerpted from Mad Hungry: Feeding Men & Boys by Lucinda Scala Quinn (Artisan Books). Copyright © 2009. Photographs by Mikkel Vang.
Read our book review to see more recipes from Lucinda’s book.