I love to cook - especially ethnic dishes, and from scratch/my pantry. I love foods that combine surprising tastes and textures, and my interests are fairly eclectic. I'm excited to have a site to direct people to when they ask for my recipes!
Friday, April 24, 2009
Rhubarb Pie
One of my favorite things about summer was watching the rhubarb get ripe as I anticipated the pies. Here's the recipe (with a few modifications) that I grew up on. While some cooks put the fruit into the crust and then pour the other ingredients over, due to mixing everything first, this comes out with a slight custard like texture.
1 1/2 c. sugar
2 eggs
3-4 c. chopped rhubarb
1/4 c. flour
1 t. cinnamon
1/4 t. nutmeg
1/4 t. mace
1/4 t. allspice
2 prepared pie crusts (a top and a bottom)
Sprinkle some flour into the bottom of the crust (prevents sogginess).
Place rhubarb into a bowl and mix the sugar in. Allow to sit for approx. 10 minutes, occasionally tossing gently (allowing the rhubarb to 'sweat' - pulling out the juices).
Add eggs to the mixture and thoroughly mix. Allow to sit for an additional 3 minutes.
Add remaining ingredients and pour into pie crust. Do top with 1 T. butter. Apply top crust.
Bake on the middle rack at 400* for 10-15 minutes, and then lower the heat to 350* for an additional 30-35 minutes.
Serve with vanilla ice cream.
Note - red food coloring may be added for additional color.
Subscribe to:
Post Comments (Atom)
I found adding just a little bit of vanilla and a touch of lemon juice really help it along. It is incredible! That is my slight variation that I sometimes add... what can I say, I like it tart.
ReplyDelete