| T O P I C R E V I E W |
| susan kate |
Posted - Jul 09 2006 : 9:49:51 PM
I did, so I baked a strawberry rhubard beauty this afternoon using the recipe from the Farm Chicks article in the May issue of Country Living. I also used their 'Grandma's Pie Dough' recipe which called for 1 Tbsp white vinegar and 1 egg. I've never used those ingredients in a crust before; the results? Absolutely deeelish! The crust was awesome and so was the filling.
The only problem I had was that the filling was a little too runny for my taste. They used all purpose flour for the thickener. Anyone have any ideas? I was thinking it might have been because I put the fruit filling together and then realized that the dough was supposed in chill for one hour so my filling was sitting in the fridge "weeping".
Anyway, I have not baked a pie in a long time, and I was really pleased with the results otherwise. Teri and Serena, if you're around, it was yummy and I loved the pie article 
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| 6 L A T E S T R E P L I E S (Newest First) |
| ali2583 |
Posted - Jul 11 2006 : 2:34:38 PM
Hi Susan...Just chop up the rhubarb and freeze it. No need to blanch it first.
"God's gift to you is life. What you choose to do with that life is your gift to God" |
| susan kate |
Posted - Jul 10 2006 : 08:06:01 AM
Junebug, here are the Farmchicks recipes from CountryLiving.com. If those links don't work, go to the website and use the recipe finder.
Grandma's Pie Dough: http://tinyurl.com/zdh8y
Strawberry Rhubarb Pie: http://tinyurl.com/f4xhl
Karin, that'll teach me to read the recipe before I start cookin'! Rhubard upside down cake sounds delicious. I was thinking of doing a crisp next instead of a pie...less calories!
Does anyone freeze rhubarb? Should I blanch it first or just chop and bag? |
| Mumof3 |
Posted - Jul 10 2006 : 05:36:33 AM
Hi Susan- I use flour or corn starch depending on what mood I'm in! I think you are right about your pie- once you add sugar to the filling, it starts leaching out the juices. So, if you left yours in the fridge for an hour the juices had time to seep without the benefit of heat to thicken them.
The pie sounds absolutely delicious! I will have to head to the Farmer's Market and get some rhubarb. My mom used to make rhubarb upside-down cake. I will see if she still has the recipe.
Karin
Karin |
| junebug |
Posted - Jul 10 2006 : 04:28:47 AM
I would love to have those recipes, they sound SO good! I too have never heard of adding a egg to the pie crust?
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| susan kate |
Posted - Jul 09 2006 : 11:50:56 PM
Aunt Jenny, Thanks for the suggestion. I will try tapioca in the next pie. I have enough rhubard for two more pies! Wish I could send you some! |
| Aunt Jenny |
Posted - Jul 09 2006 : 10:00:22 PM
yum!! I love love love pie. I use tapioca for thickening..usually with very good results..I use flour for apple pie though.
I wish I had some rhubarb growing here! I used to get it from my grandma's house..yum!!
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
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