A long time ago, Grandma 'Lene was at my house and taught my brother-in-law Brian and me how to make rhubarb pie. She used to have a big rhubarb patch down behind the house that her mother had before her.
The pie is yummy. Especially with a big scoop of ice cream on it. I make it a couple times a year.
Pie Crust
2 cups flour 3/4 cup Crisco
1 teaspoon salt 1/4 cup ice water + 1 tablespoon
Use pastry blender, blend Crisco, flour, salt
Add water & mix
Rhubarb filling
4 cups rhubarb
1 cup brown sugar
1 cup white sugar
6 rounded tablespoons flour
(two eggs)
(a splash of half & half)
Stir all this together and put into pie shell. Dots of butter (about 1 tablespoon) on top of filling
Wet the crust around the edge, put the top on, cut around the edge.
Bake 425 degrees 45-50 minutes. What Grandma does is cut a strip off a pillowcase, wet it, put it around the edges to keep it from browning too much or boiling out all over the place
2 comments:
So how is the Rhubarb prepared for the pie? Patty
Gently explain to it that it's giving up its life for the nourishment of mankind. Then wash it and cut it into 1" pieces. Ignore any screaming.
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