Strawberry Crumb Pie

Pie Crust:

• 1 stick butter
• 3 ounces cream cheese
• 1 1/4 cups all-purpose flour
• Pinch salt

For the crumb topping:

• 1/3 cup sugar
• 1/2 cup all-purpose flour
• 3/4 cup oatmeal
• 4 tablespoons butter, melted and cooled slightly

For the filling:

• 6 cups (2 pounds) quartered strawberries
• 1/2 cup granulated sugar
• 2 teaspoons fresh lemon juice
• 2 1/2 tablespoons cornstarch
• 1/4 teaspoon grated orange zest

1. In the bowl of a food processor combine butter and cream cheese and process until smooth. Add flour and salt and process just until mixture comes together to form a ball. Remove dough from the processor and shape into a disk, wrap in plastic wrap and refrigerate for at least 1 hour.

2. While the pie crust is chilling, prepare the crumb topping. Combine the 1/3 cup sugar, 1/2 cup flour, and the oatmeal in a small bowl and toss to combine. Add the melted butter and stir until thoroughly incorporated. Refrigerate until thoroughly chilled.

3. Preheat the oven to 350 degrees F.

Working on a lightly floured work surface, roll out dough out to a thickness of 1/8-inch and fit it into a 9 or 10-inch tart pan with a removable bottom. Return pie crust to the refrigerator for 20 minutes, then blind bake until lightly golden, about 18 minutes. Remove and transfer to a wire rack to cool while you assemble the strawberry filling. Increase the oven temperature to 375 degrees F.

4. In a mixing bowl combine the strawberries with the sugar, lemon juice, and cornstarch and toss to combine. Spoon the strawberry filling into the prepared piecrust and spread the crumb topping evenly over the top of the filling. Bake in the middle of the oven for 1 hour, or until filling is bubbly and crust and crumb topping are golden brown. Transfer to a rack to cool to room temperature before serving.

*Recipe and photo from Food Network magazine

Baby Food

I want to make my own baby food for my future baby. Here are some ideas:

Spinach and Banana Puree
Makes 2 cups
Puree 12 oz fresh spinach, 2 peeled bananas, and 1/4 cup each plain whole-milk yogurt and apple juice in a food processor until smooth. Refrigerate up to 3 days or freeze up to 1 month.

Carrot, Mango and Apple Puree
Makes 1 1/2 cups
Peel 3 carrots. Cut 1 mango into chunks. Halve and core 2 Granny Smith or Rome apples. Arrange fruits and veggies on a parchment paper-lined baking sheet and roast in 350 oven until tender - 20-25 mins. Puree until smooth. Cool, refrigerate up to 3 days, freeze up to 1 month

Roasted Banana and Blueberry Puree
Makes 2 cups
Arrange 3 unpeeled bananas and 1 pint blueberries on a parchment paper-lined baking sheet. Roast in 350 oven until berries burst and banana peels are deep brown, 20-25 mins. Remove and let cool slightly, then peel bananas. Puree fruit until smooth. Let cool, refrigerate.

*Recipes from Food Network magazine