Thread: Rhubarb Pie

Melba's Jammin' wrote:
> Here are the pics from crust to plate and fork. 8-)
> Pie Dough from 1994 Cook's Illustrated recipe; I've posted it here many
> times. Filling from a Pillsbury cookbook received 43 years ago. I
> added some arrowroot as well as flour for the thickener. But not
> enough; it's pretty wet. Gotta offload it tonight because it's not
> going to keep well at all.
>
> http://gallery.me.com/barbschaller/100132

Looks good. You use the same knife that I do. Glad to see that it has
not been bastardized with strawberries.

I have recently switched from cutting the Crisco by hand to using a hand
mixer, but being careful not to over work it.


I love rhubarb pie but my wife is not a fan. However, she has been
enjoying the rhubarb custard pies that I have been making this year.
There is hope for her yet. I mean to make a rhubarb convert of her. It
is my number one favourite pie.

In article <[email protected]>,
Melba's Jammin' <[email protected]> wrote:

> Here are the pics from crust to plate and fork. 8-)
> Pie Dough from 1994 Cook's Illustrated recipe; I've posted it here many
> times. Filling from a Pillsbury cookbook received 43 years ago. I
> added some arrowroot as well as flour for the thickener. But not
> enough; it's pretty wet. Gotta offload it tonight because it's not
> going to keep well at all.
>
> http://gallery.me.com/barbschaller/100132

Drat! I neglected to mention that the default view is a grid. The
pictures are best viewed as a slideshow (select at bottom of window).
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

Dave Smith wrote:
> Melba's Jammin' wrote:
>> Here are the pics from crust to plate and fork. 8-)


Looks good, B.
>
>
> I love rhubarb pie but my wife is not a fan. However, she has been
> enjoying the rhubarb custard pies that I have been making this year.
> There is hope for her yet. I mean to make a rhubarb convert of her. It
> is my number one favourite pie.
>

It's ours, too. We have one child (and his wife) who love
it. The other
child doesn't like any pie, period, unless it's in a
chocolate crumb crust.
Her husband and son will eat it, though.

She is our designated cheesecake maker.

gloria p

On Tue 09 Jun 2009 05:36:42p, Melba's Jammin' told us...

> Here are the pics from crust to plate and fork. 8-)
> Pie Dough from 1994 Cook's Illustrated recipe; I've posted it here many
> times. Filling from a Pillsbury cookbook received 43 years ago. I
> added some arrowroot as well as flour for the thickener. But not
> enough; it's pretty wet. Gotta offload it tonight because it's not
> going to keep well at all.
>
> http://gallery.me.com/barbschaller/100132

It's beautiful and delicious looking, Barb. Far better to be a bit too wet
and too dry, and a great incentive to polish it off. :-)

--
Wayne Boatwright
------------------------------------------------------------------------
I doubt whether the world holds for any one a more soul ~stirring
surprise than the first adventure with ice cream. ~Heywood Broun

In article <[email protected] 7>,
Wayne Boatwright <[email protected]> wrote:

> It's beautiful and delicious looking, Barb. Far better to be a bit too wet
> and too dry, and a great incentive to polish it off. :-)

Thanks. Personally, I prefer too dry to too wet‹you can usually add
something like ice cream to moisten up a pie, no?

I brought half to the world's greatest next door neighbors‹mine. I cut
a piece for The Widow Dorothy and I have another small piece for me. If
TWD doesn't call me back PDQ, she's gonna be SOL. :-o)
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

In article <[email protected]>,
Puester <[email protected]> wrote:
> > Melba's Jammin' wrote:
> >> Here are the pics from crust to plate and fork. 8-)
>
> Looks good, B.

Thanks. Tasty, too. I'm not a real big pie eater but do enjoy a piece
a couple times a year, maybe. It's too much for the two of us unless
it's apple and then HWSRN will eat generous portions.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

On Tue, 09 Jun 2009 19:36:42 -0500, Melba's Jammin'
<[email protected]> wrote:

>Here are the pics from crust to plate and fork. 8-)
>Pie Dough from 1994 Cook's Illustrated recipe; I've posted it here many
>times. Filling from a Pillsbury cookbook received 43 years ago. I
>added some arrowroot as well as flour for the thickener. But not
>enough; it's pretty wet. Gotta offload it tonight because it's not
>going to keep well at all.
>
>http://gallery.me.com/barbschaller/100132

No fresh whipped cream??

In article <[email protected]>,
[email protected] wrote:
> No fresh whipped cream??

No fresh whipped cream. It doesn't appeal to me--I think of whipped
cream on a cream pie (e.g., chocolate, banana, coconut) or on a fruit
pie that does not include a top crust. But if you like it, that's just
fine.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

On Tue, 09 Jun 2009 21:49:03 -0500, Melba's Jammin'
<[email protected]> wrote:

>In article <[email protected]>,
> [email protected] wrote:
>> No fresh whipped cream??
>
>No fresh whipped cream. It doesn't appeal to me--I think of whipped
>cream on a cream pie (e.g., chocolate, banana, coconut) or on a fruit
>pie that does not include a top crust. But if you like it, that's just
>fine.


Actually I like thick cream on rhubard crisp, nothing better

On Tue 09 Jun 2009 06:59:41p, Melba's Jammin' told us...

> In article <[email protected] 7>,
> Wayne Boatwright <[email protected]> wrote:
>
>> It's beautiful and delicious looking, Barb. Far better to be a bit too
>> wet and too dry, and a great incentive to polish it off. :-)
> Thanks. Personally, I prefer too dry to too wet‹you can usually add
> something like ice cream to moisten up a pie, no?

Yes, of course. However, I'm probably one of the few people who does not
like ice cream on pie. A brandy syrup would work for me. <g>

> I brought half to the world's greatest next door neighbors‹mine. I cut
> a piece for The Widow Dorothy and I have another small piece for me. If
> TWD doesn't call me back PDQ, she's gonna be SOL. :-o)

Then I'm sure you've pleased several people!

--
Wayne Boatwright
------------------------------------------------------------------------
We are all dietetic sinners; only a small percent of what we eat
nourishes us; the balance goes to waste and loss of energy.
~William Osler

[email protected] wrote:
> On Tue, 09 Jun 2009 21:49:03 -0500, Melba's Jammin'
> <[email protected]> wrote:
>
>> In article <[email protected]>,
>> [email protected] wrote:
>>> No fresh whipped cream??
>> No fresh whipped cream. It doesn't appeal to me--I think of whipped
>> cream on a cream pie (e.g., chocolate, banana, coconut) or on a fruit
>> pie that does not include a top crust. But if you like it, that's just
>> fine.
>
>
> Actually I like thick cream on rhubard crisp, nothing better

Actually, cold vanilla ice cream on the very hot pie or crisp is better.
Or maybe a tab or two of real butter on the hot pie or crisp. I can't
decide. I should know, that's how I eat it :-)

Bob

On Tue 09 Jun 2009 08:31:14p, told us...

> On Tue, 09 Jun 2009 21:49:03 -0500, Melba's Jammin'
> <[email protected]> wrote:
>
>>In article <[email protected]>,
>>[email protected] wrote:
>>> No fresh whipped cream??
>>
>>No fresh whipped cream. It doesn't appeal to me--I think of whipped
>>cream on a cream pie (e.g., chocolate, banana, coconut) or on a fruit
>>pie that does not include a top crust. But if you like it, that's just
>>fine.
>
>
> Actually I like thick cream on rhubard crisp, nothing better
>

I would like thick "pouring cream", unsweetened with either the crisp or
the pie. For the pie, pour a pool of cream around the slice.

--
Wayne Boatwright
------------------------------------------------------------------------
Breadbaking is one of those almost hypnotic businesses, like a
dance from some ancient ceremony. It leaves you filled with one of
the world's sweetest smells... there is no chiropractic treatment,
no Yoga exercise, no hour of meditation in a music ~throbbing
chapel, that will leave you emptier of bad thoughts than this
homely ceremony of making bread. ~M.F.K. Fisher, The Art of Eating

"Melba's Jammin'" ha scritto nel messaggio
> Here are the pics from crust to plate and fork. 8-)
> Pie Dough from 1994 Cook's Illustrated recipe; I've posted it here many >
> times. Filling from a Pillsbury cookbook received 43 years ago. I >
> added some arrowroot as well as flour for the thickener. But not >
> enough; it's pretty wet. Gotta offload it tonight because it's not >
> going to keep well at all.
>
> http://gallery.me.com/barbschaller/100132
> --
> -Barb

I am very envious. I saw rhubarb for sale once here when I still didn't
have a kitchen, then never again. I even learned the word for it and asked,
but I have never seen it. My kid is getting it in her CSA box, but I have
not had any in 10 years!

Giusi wrote:

> I am very envious. I saw rhubarb for sale once here when I still
> didn't have a kitchen, then never again. I even learned the word for
> it and asked, but I have never seen it. My kid is getting it in her
> CSA box, but I have not had any in 10 years!

Can you grow your own? As I recall, it didn't take up too much
room and grew perennially.

nancy

"Nancy Young" ha scritto nel messaggio
> Giusi wrote:
>
I even learned the word for>> it and asked, but I have never seen it.

> Can you grow your own? As I recall, it didn't take up too much> room and
> grew perennially.
>
> nancy

I could have if I had ever seen any plants, but now I am selling the country
house and moving into the city.

In article <[email protected]>,
[email protected] wrote:
> Actually I like thick cream on rhubard crisp, nothing better

Sounds good enough to me, too.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

In article <[email protected] 7>,
Wayne Boatwright <[email protected]> wrote:

> On Tue 09 Jun 2009 08:31:14p, told us...

> > Actually I like thick cream on rhubard crisp, nothing better

> I would like thick "pouring cream", unsweetened with either the crisp or
> the pie. For the pie, pour a pool of cream around the slice.

Then you get a soggy crust, Wayne! <grin>
I believe I'll have that second piece of pie now and call it breakfast.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller - good news 4-6-2009
"Be kind, for everyone you meet is fighting a great battle."
-Philo of Alexandria

On Wed 10 Jun 2009 05:06:17a, Melba's Jammin' told us...

> In article <[email protected] 7>,
> Wayne Boatwright <[email protected]> wrote:
>
>> On Tue 09 Jun 2009 08:31:14p, told us...
>
>> > Actually I like thick cream on rhubard crisp, nothing better
>
>> I would like thick "pouring cream", unsweetened with either the crisp or
>> the pie. For the pie, pour a pool of cream around the slice.
>
> Then you get a soggy crust, Wayne! <grin>

Not if you eat fast! :-)

> I believe I'll have that second piece of pie now and call it breakfast.

That sounds like a great idea!

--
Wayne Boatwright
------------------------------------------------------------------------
The only time to eat diet food is while you're waiting for the
steak to cook. ~Julia Child

On Wed, 10 Jun 2009 04:08:34 GMT, Wayne Boatwright
<[email protected]> wrote:

>On Tue 09 Jun 2009 08:31:14p, told us...
>
>> On Tue, 09 Jun 2009 21:49:03 -0500, Melba's Jammin'
>> <[email protected]> wrote:
>>
>>>In article <[email protected]>,
>>>[email protected] wrote:
>>>> No fresh whipped cream??
>>>
>>>No fresh whipped cream. It doesn't appeal to me--I think of whipped
>>>cream on a cream pie (e.g., chocolate, banana, coconut) or on a fruit
>>>pie that does not include a top crust. But if you like it, that's just
>>>fine.
>>
>>
>> Actually I like thick cream on rhubard crisp, nothing better
>>
>
>I would like thick "pouring cream", unsweetened with either the crisp or
>the pie. For the pie, pour a pool of cream around the slice.

mmmmmmmmmmmmm