May's Pie of the Month
has to be Rhubarb!
My patch is at the right stage
for the pickin'
I tried a new recipe this time,
one with a "lid"
and I wasn't disappointed
even though I still
Old Fashioned Covered Rhubarb Pie
1 unbaked pie crust plus enough pastry for a lid
4 Cups chopped fresh rhubarb
1 Cup sugar
1 tsp. cinnamon
1 Tbsp. orange zest
6 Tbsp. flour
A good knob (2 Tbsp.) butter
Preheat oven to 450F.
Mix the sugar, flour, cinnamon and orange zest
Put 1/4 of mixture into the bottom of pie shell
Top with the chopped rhubarb
Sprinkle with remaining sugar and flour mixture
Dot with the butter
(do this before you put the lid on so you don't have to peel back your carefully placed pastry because you forgot - don't ask me how I know this :-)
(do this before you put the lid on so you don't have to peel back your carefully placed pastry because you forgot - don't ask me how I know this :-)
Cover with top pastry and seal the edges
Bake at 450F for 15 minutes and then lower heat to 350F for another 40 to 45 minutes.
Serve warm or cold with ice cream or custard.
Till next time ...... I can hear the Rhubarb growing !!
 |
| His - he really liked it! |
 |
| Her's - she was wishing for ice-cream to go with it. |
Till next time ...... I can hear the Rhubarb growing !!
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Oh now...that's one beautiful pie. It's a work of art! It would be great to sit and have a slice with you...ala mode please. Or as my dad would say Alamo please! :)
ReplyDeleteThat pie is so pretty! My husband loves rhubarb pie. I may have to make him one.
ReplyDeleteOh and what a pretty lid! How'd you do that? I thought that I was not going to harvest any of the rhubarb having just transplanted it AGAIN last year. With all this rain, it's growing like crazy so I'm changing my mind.
ReplyDeleteThanks Vee - the lid design is how my mom always did hers. You can see my post at http://rhubarbandroses-rosella.blogspot.ca/2013/01/the-lifelove-of-pie.html where I tried to explain a bit how to do this. It's not hard as you can see. Good luck with your rhubarb.
ReplyDeleteYum. Just as I was thinking about baking rhubarb pie...I come here. Of course I will bake a rhubarb pie today! I'm with you...it needs ice-cream.
ReplyDeleteMy rhubarb is in the fridge...waiting for a good recipe. Here goes. I will try your recipe and yes it's needs a bit of whipping cream. I love your lid design.
ReplyDeleteAhh Rosella, delicious rhubarb pie..my fave in spring! And yes ice cream for sure:) Today I watched a cooking show on TV make that 'lid'.
ReplyDelete