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Slap – {Strawberry Vanilla Crumb Pie}

June 13, 2012 by Kaitlin 37 Comments

I remember slapping him.

It was the only time I’d ever slapped anyone, having never understood the action or the justification for its delivery. I was on the receiving end of many brotherly hits, kicks and jabs as a little girl, and I never saw sense in violence as a form of expression.

To be honest, I don’t even remember what he said to me to cause it. Given the circumstances, it probably wasn’t a specific utterance that drew the reaction; more likely a series of unintentional stabs and confusing words of comfort that had bled and suffocated my heart over the preceding hours.

At that point in our discussion, nothing else seemed appropriate.

A heavy combination of frustration and anger concentrated itself into the weight of my right hand, and I drew it plainly across his tear-strewn face.

I was filled with a flicker of satisfaction – passing relief hidden in the sting of my burning palm – but you wouldn’t know it had you seen my conflicted face. Questioning and afraid with a hint of apology, his deep brown eyes echoed mine as we stared at each other, wordless, for an eternity.

“I deserved that,” he said calmly, then damned me with a hug that soothed and hurt in a way that, as dramatic as it sounds, only the brokenhearted can understand.

I packed the cocoa powder and chocolate chips I’d stashed in his cabinet, grabbed my toothbrush from behind the bathroom mirror, and, with that: we were through.

The only remaining sign of us was the mark of mascara and eyeliner on the left shoulder of his white tee.

And even that would be smoothed over and washed away soon enough.

Of course, all of this was long ago, but it came to mind today as I drove past an innocuous drugstore on a side of town that I don’t often visit. I’d sat in that parking lot (seeking tissues but instead crying naive breakup tears into my sleeves) the day after the slap; brokenhearted and incapable of feeling anything but self-pity and despair.

And now, sitting alone and sleepless on this Monday night, thoughts of the past are swirling in my head. Not in a sad way this time, but rather a reflective one. I don’t regret any of it, I’m not mad and I don’t wish things had worked out any differently for this – or any – of the few relationships I’ve been in.

When I spotted the drugstore this time, I smiled. The whole thing was a growing process, and we both knew it. The rise and fall did me a world of good.

Boys have taught me a lot about myself.

Someone told me recently that I talk about them – the boys – a lot on the blog.

I hadn’t noticed it, but maybe it’s true.

Either way, relationships – of any kind – are worthy of great care and passion.

Care and passion inspire me to write.

No more explanation needed.

Strawberry Vanilla Crumb Pie
This got a great reaction out of my roommate who doesn’t care for fruit desserts (except peach crumble. At least the boy’s got some sense πŸ˜‰ ). It disappeared quickly at work, too!

Printable Recipe

Pie Crust

6 Tbsp (85g) butter
2 Tbsp (30g) shortening
1 c (142g) flour
1/2 tsp salt
4 Tbsp cold water, more if needed

Cube the butter and place it and the shortening in the freezer for fifteen minutes.

In a medium bowl, combine the flour and salt. Add the frozen butter and shortening, and press with your fingers (or a pastry blender or a fork or a pair of knives or however your grandma taught you) until it is the texture of coarse meal. Add the water a little at a time and mix/knead just until incorporated. Wrap in plastic wrap and refrigerate at least 30 minutes.

After 30 minutes, place the dough on the counter to soften for 5 minutes. On a well-floured surface, roll the dough until it is large enough to fit in a 9″ pie tin – about 11-12″ in diameter. As you roll, check often to see that the dough is not sticking to the counter and apply more flour as needed.

Roll the dough around your rolling pin and lay it in the pie tin. Form a decorative boarder, if you wish. Place in freezer.

Crumble adapted from Nicole at Sweet Peony
This crumble is great! I made a double batch and stashed the extra in my freezer.

1/2 c (100g) brown sugar, packed
1/2 c (71g)  flour
3/4 tsp cinnamon
4 Tbsp (60g) butter, frozen and cubed
1/4 c (25g) oats

Combine all ingredients in a medium bowl and press until the texture of coarse crumbs. Place in freezer briefly while you prepare the pie filling.

Strawberry Vanilla Pie Filling

3/8 c (74g) sugar
Scrapings of one vanilla bean
1/4 c (35g) flour
2 Tbsp cornstarch
1/2 tsp salt
1 1/2 qts strawberries, hulled and halved

Preheat the oven to 350F.

Combine the sugar and vanilla seeds in a bowl. Press with fingers to incorporate, then stir in the flour, cornstarch and salt. When well-mixed, add the berries and toss to coat. Pour into frozen crust and top with crumble. Bake until you see juices bubbling through the crumble in the center, about 1 hour and 15 minutes.

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Filed Under: All Recipes, Fruit, Pastries/Pies

« Circus – {Golden Beet Cupcakes with Dulce De Leche Buttercream}
For H – {Blueberry Balsamic Cupcakes} »

Comments

  1. Frogmama says

    June 13, 2012 at 8:55 am

    Hello nice Page with very interessting recept. <br /><br />Please what is tsp?? My english is not good, and i dont no the details of backingrecept in english

    Reply
    • Kate says

      June 13, 2012 at 8:09 pm

      This comment has been removed by the author.

      Reply
    • Kate says

      June 13, 2012 at 8:10 pm

      tsp is teaspoon<br />Tbsp is tablespoon

      Reply
  2. Katrina @ Warm Vanilla Sugar says

    June 13, 2012 at 10:55 am

    This sounds absolutely perfect! I love that topping!

    Reply
  3. Sara says

    June 13, 2012 at 12:31 pm

    Love this pie-perfect for summer! Looks so delicious!

    Reply
  4. Emma says

    June 13, 2012 at 12:32 pm

    I would say that yes, you talk about boys on here frequently – – but why not? That&#39;s life. And it makes for good reading:)<br /><br />I love that your &#39;belongings&#39; consisted of a toothbrush and chocolate; that would so be me.

    Reply
  5. Maria says

    June 13, 2012 at 12:40 pm

    This pie looks absolutely delicious!!!!! What a great summer dessert!

    Reply
  6. Anonymous says

    June 13, 2012 at 12:45 pm

    (tsp) is the abbreviation of teaspoon.

    Reply
  7. Meister @ The Nervous Cook says

    June 13, 2012 at 12:53 pm

    What a beautiful, bittersweet, heartbreaking post. Other people do tell us so much about ourselves, and we can learn so much from our relationships — how they start, how they endure, how they end.<br /><br />I say keep talking about boys. Boys are almost as interesting as food. (Almost.)

    Reply
    • Kaitlin says

      June 26, 2012 at 4:27 am

      Thank you so very much!

      Reply
  8. ms.ranomi says

    June 13, 2012 at 3:35 pm

    I was just wondering, at what temperature do we bake the pie? This may be a dumb question, but I&#39;ve never baked a pie before and I want this one to come out perfect because it sounds so yummy!

    Reply
  9. chksngr says

    June 13, 2012 at 4:21 pm

    For me, the boy stories combined with the recipe&#39;s are an interesting juxtaposition. Since baking and cooking are cathartic for me, I often &quot;process&quot; in my brain while I prepare food…so, I often imagine you thinking of these things while you are making something amazing. I like it.

    Reply
    • Kaitlin says

      June 26, 2012 at 4:26 am

      You know, somehow I never thought about it like that, but that&#39;s exactly what this is for me… Thank you!

      Reply
  10. Wendy Bilton says

    June 13, 2012 at 4:43 pm

    Hi there from a nice and sunny UK.<br /><br />Please, please, please can you give the recipe in gramms or pounds and ounces as well as your cup method. I would never know how much 3/8 cup of sugar would be!!<br /><br />Thank you very much. I love your blogs and I love your recipes too.<br /><br />:-) X

    Reply
    • Kaitlin says

      June 26, 2012 at 4:26 am

      Done! Thanks very much πŸ™‚

      Reply
  11. Emma Gardner says

    June 13, 2012 at 6:55 pm

    Looks gorgeous! <br /><br />I love this line &quot;damned me with a hug that soothed and hurt in a way that, as dramatic as it sounds, only the brokenhearted can understand.&quot; I TOTALLY get that. Anyway, keep talking boys or whatever you like – it&#39;s your blog! xx

    Reply
    • Kaitlin says

      June 26, 2012 at 4:24 am

      Thank you πŸ™‚

      Reply
  12. Julia says

    June 13, 2012 at 8:28 pm

    I think you&#39;re a great writer, it&#39;s your blog, so YOU do whatever the heck you want to do! Just never stop baking, mmm k?!? You so ding dang good at it!

    Reply
    • Kaitlin says

      June 26, 2012 at 4:23 am

      Aw, shucks. Thanks!!

      Reply
  13. Ilan @ IronWhisk.com says

    June 13, 2012 at 11:51 pm

    This looks and likely tastes AMAZING.

    Reply
  14. Etta says

    June 14, 2012 at 9:49 am

    It looks so yummy!!!!

    Reply
  15. JMCD says

    June 14, 2012 at 6:03 pm

    you will be fine……you know how to feel…..and you remember the experience.

    Reply
  16. thefoodmachine.net says

    June 16, 2012 at 4:36 pm

    I love your recipes…and your cakes, Β‘oh yours cakes! I hope someday to make cakes like yours.<br />Have a nice day =]

    Reply
  17. Jenny @ BAKE says

    June 16, 2012 at 8:30 pm

    Why wouldn&#39;t you mix the food your passionate about with your romantic passions?

    Reply
    • Kaitlin says

      June 26, 2012 at 4:23 am

      Thank you for saying this!

      Reply
  18. Lindsay Lovstrom says

    June 18, 2012 at 1:57 am

    This looks lovely… but what temp oven did you bake in? 350F?

    Reply
    • Lindsay Lovstrom says

      June 18, 2012 at 1:58 am

      Sorry… when you print out the recipe, the &quot;Bake at 350F&quot; line gets cut out. Found it though. πŸ˜‰

      Reply
    • Kaitlin says

      June 26, 2012 at 4:22 am

      Oops! Thanks for letting me know!

      Reply
  19. Heidi @ Bits of Sunshine says

    June 18, 2012 at 12:52 pm

    I guess the saying is true, what ever doesnt kill you makes you stronger! I am sure we all can relate in some way πŸ™‚ This crumble looks totally inviting!!!!

    Reply
  20. ms.ranomi says

    June 19, 2012 at 3:11 am

    I&#39;ve got this pie in the oven as I&#39;m writing this! I&#39;m eagerly anticipating the strawberry-vanilla yumminess that&#39;ll be emerging from my oven in just under an hour! πŸ™‚

    Reply
  21. Andrea says

    June 22, 2012 at 5:19 am

    Oh my sweet Heaven this looks like a pie I just want to dive head first in! I could eat this for breakfast! I am making this asap! Looooove your blog!

    Reply
  22. Miss Messy says

    June 22, 2012 at 8:48 pm

    i got a lump in my throat reading that. very close to home. lovely recipe too πŸ™‚

    Reply
  23. thelittleloaf says

    June 23, 2012 at 10:43 am

    I love that your blog is about more than the recipes so keep talking boys! Although the recipes are pretty incredible too, and this one looks gooily delicious. Love it πŸ™‚

    Reply
  24. Anonymous says

    July 1, 2012 at 8:01 am

    This looks absolutely delicious. I must make it! Would this pie only be good served warm or do you think it would be good at room temperature, too? Thanks!

    Reply
  25. marla says

    July 8, 2012 at 1:55 pm

    Oh does this crumble look wonderful. Pinned!

    Reply
  26. Lyn Stewart says

    August 22, 2012 at 1:38 am

    Its your blog and you can cry if you want to! This includes writing about what you want to -including slaps!

    Reply
  27. nerdwithtaste says

    October 30, 2012 at 3:16 pm

    I love this recipe! Crumbles in general are pretty fabulous!!! <br />~ nerdwithtaste.wordpress.com

    Reply

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Kaitlin Flannery

Butter-obsessed 24-year-old.

Kaitlin(at)Whisk-Kid(dot)com

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