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.

1 comment:

  1. 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.