Alternatives to Wedding Cake: Wedding Pie

At the Metuchen Farmers Market a couple weeks ago, one of the farmstands had irresistible red strawberries and rhubarb stalks for sale. When I see that combination, I can’t resist making strawberry-rhubarb pie. As I was walking home with my bounty and thinking about the pie I was about to make, I remembered how much I loved Anna and Nick’s choice for dessert at their beautiful Hamptons wedding last year. They didn’t serve cake at all — they served wedding pie!

I made our pie using the pie crust recipe from the Moosewood Restaurant Book of Desserts, one of my favorite dessert cookbooks. The pie filling is just a simple combination of chopped strawberries, rhubarb, sugar, and tapioca. I always cook it down just a bit before filling the crust. I like my pie filling fully cooked and juicy.

Here’s the farmstyle table setting at Anna and Nick’s wedding, which included a burlap-style tablecloth and blue-and-white gingham napkins.

And here’s Anna and Nick cutting the pie. It looks like their favorite is peach.

Here is a blog of this wedding!