![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
ianukI make really good rhubarb pie.
Just rhubarb...no abomination that adds other fruit to "offset the rhubarb's tartness". I grew up without aberrations like strawberries...they have their own pie. Rhubarb has its own pie. 'Nuff said.
I redacted my mom's recipe...here you go.
Mom’s Rhubarb Pie Recipe
I used about four cups of rhubarb cut into small pieces, I never used the 2 cups of sugar usually just 1 ½ cups and ½ cup flour mixed in with the sugar (that thickens the
filling) and also add 1/4 teaspoon salt.
Put half the rhubarb in the pie shell then put some of the sugar mixture on top then the rest of the rhubarb and the of the sugar mixture then put pats of butter or bluebonnet around the top of the mixture. Before you put the top crust on dab ice water around the edge of the bottom crust then put on the top crust; then I used a fork dipped in ice water and did the edging; I wasn't any good at crimping the edge with my fingers. Sprinkle sugar on top crust all around, have oven preset to 425 degrees take strips of aluminum and put all around the edge of the pie and put in the oven for about 20 minutes, then take foil off turn oven down to 350 and bake until the top crust is a golden color.
My adjustments..I put the sugar on and let it sit while I parbake the crust a bit. I use a mix of white and turbindo sugar. I also put in some cinnamon and nutmeg. But everything else is basically the same.
Recipe Redaction
4 to 6-cups Rhubarb cut into small pieces
1-1/2 cups Sugar (1& 1/4 white, 1/4 raw)
½ cup all purpose flour (might need more depending on juiciness)
¼ teaspoon salt
Cinnamon and nutmeg (a dusting)
2-piecrusts (homemade or store bought)
4 tablespoons butter
2-4 tablespoons sugar for garnish
Place pie crust into pie plate.
Place 2 cups of rhubarb on top of crust
Mix flour with 1-1/2 cups of sugar and spices.
Place sugar and flour mix on the rhubarb and let it sit. Keep adding flour until it doesn't look "too wet".
Place in parbaked crust
Dab butter over the rhubarb and top with crust.
Cover edges of the pie with tin foil and bake in a preheated 425° oven for 20 minutes. Remove foil, turn oven down to 350° and bake until top crust is golden brown and delicious.
Just rhubarb...no abomination that adds other fruit to "offset the rhubarb's tartness". I grew up without aberrations like strawberries...they have their own pie. Rhubarb has its own pie. 'Nuff said.
I redacted my mom's recipe...here you go.
Mom’s Rhubarb Pie Recipe
I used about four cups of rhubarb cut into small pieces, I never used the 2 cups of sugar usually just 1 ½ cups and ½ cup flour mixed in with the sugar (that thickens the
filling) and also add 1/4 teaspoon salt.
Put half the rhubarb in the pie shell then put some of the sugar mixture on top then the rest of the rhubarb and the of the sugar mixture then put pats of butter or bluebonnet around the top of the mixture. Before you put the top crust on dab ice water around the edge of the bottom crust then put on the top crust; then I used a fork dipped in ice water and did the edging; I wasn't any good at crimping the edge with my fingers. Sprinkle sugar on top crust all around, have oven preset to 425 degrees take strips of aluminum and put all around the edge of the pie and put in the oven for about 20 minutes, then take foil off turn oven down to 350 and bake until the top crust is a golden color.
My adjustments..I put the sugar on and let it sit while I parbake the crust a bit. I use a mix of white and turbindo sugar. I also put in some cinnamon and nutmeg. But everything else is basically the same.
Recipe Redaction
4 to 6-cups Rhubarb cut into small pieces
1-1/2 cups Sugar (1& 1/4 white, 1/4 raw)
½ cup all purpose flour (might need more depending on juiciness)
¼ teaspoon salt
Cinnamon and nutmeg (a dusting)
2-piecrusts (homemade or store bought)
4 tablespoons butter
2-4 tablespoons sugar for garnish
Place pie crust into pie plate.
Place 2 cups of rhubarb on top of crust
Mix flour with 1-1/2 cups of sugar and spices.
Place sugar and flour mix on the rhubarb and let it sit. Keep adding flour until it doesn't look "too wet".
Place in parbaked crust
Dab butter over the rhubarb and top with crust.
Cover edges of the pie with tin foil and bake in a preheated 425° oven for 20 minutes. Remove foil, turn oven down to 350° and bake until top crust is golden brown and delicious.
