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Dining By Debbie

Fresh Living and Mom’s Rhubarb Pie Recipe

Sorry there is an ad on this video. In order to share the ad comes with it. Doesn’t last very long and doesn’t mean I endorse the ad. In fact can’t even remember what ad is on there. But it you get through that you will see the segment.

Boy did I simplify this segment. Brittany, (producer for Fresh Living and Blogger for Brooke & Brittany) contacted me on Sunday night to see if I could do a cooking segment for her on Fresh Living the next day. I told her sure! What do you want me to do? I was really glad when she said anything. She did say something like maybe a pie. I thought about it and decided on Mom’s Rhubarb Pie. I always have rhubarb. That is a pie that I make all year round. There are so many people that have no idea what to do with that Rhubarb Bush now that it is ripe. I love it when I get the call to ask if I would like it. For sure. I cut it up and bag it for a future pie or Rhubarb Crunch. That is a recipe that I will share later with you. Very good too.

My mother always made me this pie for my birthday. She died 12 years ago 3 weeks after my birthday that year. I kept waiting for my Rhubarb Pie and it never happened. When I lost my mother very suddenly I realized that she wasn’t feeling well and that is why I didn’t get my pie. I kept trying to duplicate the pie every year for my birthday. It took me about 5 years until I had it just the way I remembered Mom’s. When I have Rhubarb Pie on my birthday it gives me a little of Mom again. You always want to think you are the favorite child. Right? Well I never shared this for years. Finally I took a Rhubarb Pie to a family gathering. Oops! I didn’t realize that Mom had made this for more of my siblings than myself. What a shock to find out I wasn’t the favorite! I was assigned the Rhubarb Pie for all the family parties after that. One year I we all got done with dinner and I went to cut the Rhubarb Pie to put out with the rest of the desserts. Couldn’t find it. After asking around my brother confessed to hiding it in his bedroom to have later by himself. Loved it! Now I make two of them. One for Fred and the other for the rest of the family.

I prepared a Rhubarb Pie for showing and then measured out all the other ingredients and put in separate containers. I even went so far as to roll out the bottom crust and place in the pie pan. I figured this would work but not so sure about doing this with the top crust. But I thought if all else failed Casey and Debbie would bail me out by putting a funny spin on it. Afterall I had a pie that everyone could look at. And not to break my arm by patting myself on the back, it looked beautiful. Almost too pretty to eat. But I will.

moms rhubarb pie

Debbie Worthen and Casey Scott make this easy. In fact if I ever need to have someone blow my skirt up I just go on Fresh Living. They make me feel like I can do anything. If you watched the clip you can see why I do this. Who needs a counseling session with these two.

So Casey put the filling together and then Debbie worked on creating the top edge. The crust did work. YEA!!!

For the final part we all took a taste. I want you to know that not everyone likes Rhubarb. I know, I don’t get it either. But not everyone does. I’m not offended by that at all. Debbie, Casey and myself all took a bite. Debbie already knew that she liked it because she got a piece when I made it last time. We both loved it. Casey took a bite and said it was good and was going to take another bite. He faked it really good. After the camera was off he put the fork down without taking that bite. I was laughing. He at least faked it for the camera. Thanks for being such a great sport Casey. That’s why we all love you.

Just in case you can’t find the recipe I have posted it here for you again. Enjoy!

Best Rhubarb Pie

Serves 8 - 12
Prep time 30 minutes
Cook time 45 minutes
Total time 1 hours, 15 minutes
Meal type Dessert Recipes
Website Dining By Debbie

Ingredients

  • 8 cups Frozen Rhubarb (can use either frozen or thawed)
  • 2 Large Eggs (beaten)
  • 2 -2 1/2 cups Sugar (depending on how ripe rhubarb is)
  • 1/3 cup Cornaby's Ultra Gel (or 2 heaped Tbs. Flour)
  • 2 heaped tablespoons Minute Tapioca
  • 1/2 teaspoon Salt
  • 1/8 teaspoon Nutmeg
  • 2 Unbaked Pie Crusts
  • Egg for glaze (beaten)
  • Sugar for glaze

Optional

  • 2-3 drops Red Food Color

Directions

Step 1
Microwave rhubarb at 100% for 5 to 10 minutes. Needs to be a little soft but still crunchy.
Step 2
In separate bowl beat eggs and add food coloring. Add to rhubarb and stir.
Step 3
In another bowl add sugar, nutmeg, salt, tapioca and Cornaby's Ultra Gel.
Step 4
Add dry mixture to rhubarb. Stir and set aside.
Step 5
Prepare pie crust according to my Never Fail Pie Crust Recipe. Roll out bottom crust just larger than pie pan you're using.
Step 6
Poor rhubarb filling into pie crust. Roll out top crust making slits in top for breathing.
Step 7
Trim edges and pinch for appearance. Put in the fridge for about an hour.
Step 8
Preheat oven at 425 degrees. Brush beaten egg on top of pie and sprinkle with sugar for a nice glaze.
Step 9
Bake at 425 degrees for 10 minutes. Turn oven to 375 degrees and bake for 30 - 45 minutes or until golden brown.

Never Fail Pie Crust

Website Can't Be Me

Ingredients

  • 1 1/2 cup Flour
  • 1/2 cup Shortening (Plus 2 TBS.)
  • 1/4 teaspoon Salt
  • 1/2 Large Beaten Egg (or 1 1/2 TBS.)
  • 2 tablespoons Ice Cold Water (Plus 1 1/2 Tsp.)
  • 1 1/2 teaspoon White Vinegar

Directions

Step 1
Mix together the flour, salt and shortening using a pastry blender or your hands until it has the texture of oatmeal. Set aside.
Step 2
In a separate bowl mix together the egg, water and vinegar.
Step 3
Add egg mixture. Stir in with fork until well mixed. Sprinkle a little flour on pastry cloth. Roll out half of mixture for 1/ 9” pie crust. Fold in half and place in pie pan.
Step 4
If this is a single crust pie trim around the edge leaving a little to pinch for a nice finish. I prefer to poke breathing holes with a fork through the crust. Put in fridge for 1 hour. Next place in an oven at 400 degrees for 8 to 10 minutes. Be careful to watch it will burn easily. Remove , let cool and add your favorite pie filling.
Step 5
For a double crust pie I have put a Rhubarb filling but you can use anything. I will give the recipe for several pie fillings on other posts. Do not make breathing holes in bottom for the double crust. Place your desired filling in the crust. After doing so roll out the other half of pie dough. Once again fold in half.
Step 6
This time cutting some breathing holes in the top. Place on top of filling. Leaving a little on the edge cut and then pinch edges for nice finish. Put in fridge for 1 hour.
Step 7
Next if it is a sweet filling I will take the other half of beaten egg. Brush on top of pie crust. Sprinkle generous amount of sugar and then bake according to desired pie directions.
If your doing a meat pie forget the egg and sugar.

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