Ok, I made this a couple of weeks ago, (probably more like a month ago now!) before we went to BC, so these are old photos, but I had to share it with you anyhow, because if you do one thing this week, you should make this pie! I'm serious, you will NOT regret it. This is pretty much hot out of the oven. Which sounds all nice and picturesque, but is not ideal in terms of pie.
Because we could not wait to cut into it.
But this is what you get when you cut a hot pie into slices. They are not really slices, per se. We call them schlices instead. Because they are schloppy.
But luckily, they still taste amazing. Seriously, I think this is my favourite kind of pie. Right up there with Peach Pie and Pumpkin Pie. Its hard to choose a favourite pie, and really, under what kind of cruel Sopie's Choice-like circumstances would you have choose anyhow? Its like having to pick a favourite child! Not possible. My vote is for having a slice of each.
Also, note the pair of mittens in the foreground of the above photograph. And this photo was taken in late July. I'm telling you, the Little Guy LOVES his dress up mittens. The only reason he was convinced to take them off was that the pie was going to be messy. Like his mother, this kid will do anything for pie.
Anyhow, now that' I've gone on about pie long enough perhaps you want to make one, so here is the recipe. Handed down to me by my Mom who got it from a friend who got it from, who knows where. Don't get all hung up on provenance with this one, just make it and enjoy!
Rhubarb Cream Pie
Filling: In a small saucepan melt 2 tbsps of butter and add 2 cups of diced rhubarb and 1 cup of sugar. Cook slowly over medium low heat until rhubarb is tender.
Combine 1/2 cup of sugar
2 tbsps cornstarch
2 well beaten egg yolks (reserved the whites for the meringue later)
1/2 cup of light cream (half and half works nicely)
1/8 tsp of salt
Add to rhubarb mixture and cook until thickened. Seat aside to cool.
Meringue Topping: For a lovely full meringue use three egg whites. (use the two left over from making the filling, but add another, because everyone loves meringue) Have the egg whites at room temperature. Beat them with a hand mixer until frothy. Add 4-6 Tbsp of sugar, one at a time, depending on how sweet you like it. Beat well after each addition until the meringue is glossy and slightly stiff.
You can make your own pie crust (good crust recipes can be found all over the internet, but I like this one, or the basic pie crust recipe from The Joy of Cooking) Blind bake your empty pie crust at 325 degrees for around 22 minutes. Make sure to prick it thoroughly first and also weight it with large dried beans (like kidney beans) or pie weights. Let it cool.
Pour filling into a pre-baked pie shell. Top with meringue. Bake at 350 degrees for 15 mintues. Try your best to let it cool completely before cutting it into slices. But I will understand if you don't.
Comments