Friday, May 07, 2010
Rhubarb Pie is a favorite of my Mom's and it was a favorite of my Grandma Curtin's. Grandma had cultivated a rhubarb crop in her backyard garden for years, and then my Mom transplanted some of it to my home when I was growing up. (This is not a photo of ours, just one I found online.) I never really appreciated it then, but I'd love to have my own plant here and then make pies...
This is also from the Betty Crocker Pies and Pastry Cookbook I wrote from yesterday.
Fresh Rhubarb Pie
Pastry for 8-inch two-crust pie
1 - 1 1/4 cups sugar
1/4 cup Gold Medal Flour
1/4 tsp. grated orange, if desired
3 cups cut-up rhubarb (1/2-inch pieces)
1 tablespoon butter or margarine
Heat oven to 425F. Prepare pastry. Stir together sugar, flour and orange peel. Turn half of rhubarb into pastry-lined pie pan, sprinkle with half of sugar mixture. Repeat with remaining rhubarb and sugar mixture; dot with butter. Cover with top crust which has slits cut in it; seal and flute. Sprinkle sugar over top crust. Cover edge with a 2-3 inch strip of aluminium foil to prevent excessive browning; remove foil last 15 minutes of baking. Bake 40 - 50 minutes or until crust is nicely browned and juice begins to bubble through slits in crust. Serve slightly warm. If desired, top with ice cream or whipped cream.
Yum. There's a Strawberry version too: Substitute sliced fresh strawberries for half the rhubarb and use the lesser amount of sugar.
I had so much fun with my Crazy About Cakes presentation at the Wauconda Area Public Library last night where the lovely Terri asked me to come speak. Terri is a wonderful cook and visiting with her is so much fun when I go up there. The audience had wonderful stories. Many promised to write, and I hope they do!