Rhubarb Pie

As the leaves have already started turning yellow and falling from the trees here, I was reminded that I need to get this recipe for Rhubarb Pie up before the rhubarb is no longer in season!

My favorite pie is peach, however, I tend to make rhubarb pie more than any other kind. Probably because there is currently a rhubarb plant outside of our door, and I am so used to the process by now that it does not take me long. I have only ever made a pie where I have first made the crust, so both recipes are shown. Nearly everything I have learned about baking, I have learned from my mom, grandma, and my aunts. There is no doubt that my family is full of women that know their way around the kitchen. That being said, one may question several of the things I do while cooking/baking, and I can only answer, "Because that's just what you do."

Oil Pie Crust

2 c. flour

1/2 c. oil

1 scant tsp. salt
1/4 c. ice water
*place 1 Tbsp. vinegar in the bottom of the 1/4 c. water*

Mix these ingredients together until it becomes a dough mixture. Put 1/2 of the mixture between 2 pieces of wax paper and roll with a rolling pin to fit the size of your pie pan, with slight excess to hang off the sides. (If you dampen your board, the wax paper will stay in place). At this point you might think about adding more flour if you think the dough is too as the dough may seem sticky...don't add more flour! (I must admit that I have been caught using flour on my rolling pin when I did not have wax paper to save the day, and everything turned out ok). The other 1/2 of the mixture is rolled out (between wax paper again) and then cut in long strips with a pizza cutter to make the lattice for the pie. Place the shell layer of crust in your pie pan. This is most easily done by removing the top layer of wax paper and flipping the rolled out shell face down into the pan and peel it away from the other sheet of wax paper. Add the pie filling (see next recipe) into the shell and place the lattice strips across the top in a beautiful design of your choice. Then, fold the overhang crust over the top of the lattice edges and press with the bottom of a fork to add a finishing touch.

**This is a double crust recipe, so it can be used for 2 bottoms of open faced pies, a top and a bottom for a closed face pie, or in this case a bottom and a lattice top.**

Rhubarb Pie

4 c. rhubarb cut in 1/2 inch pieces

2 eggs, slightly beaten
1/3 c. flour

1 1/2 c. sugar

1/4 tsp. nutmeg

1 Tbsp. milk

1 Tbsp. butter, softened

*have extra Tbsp. butter set aside dot top of pie before it goes in the oven*

Arrange rhubarb in unbaked pie shell (see above recipe). Mix flour, sugar, nutmeg and butter. Add beaten eggs together with milk. Mix all ingredients together well. Pour over rhubarb, and dot with butter (I place the lattice on after I pour the ingredients, but before I dot with butter. This pie can also be made as an open faced pie). Bake @ 350 for 1 hour.

This pie is tasty! I tend to bake the pie about 5 minutes extra or until the lattice is browned. It turns out a little different everytime, but that is how you know it is homemade! Sometimes I use extra rhubarb and it is more of a juicy pie. Sometimes when I go against the age old rules and add just a bit more flour to the crust, it becomes more crumbly. All in all, you can't go wrong! The flavor is fantastic!