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Thread: Rhubarb Pie

  1. #1
    Melba's Jammin' Guest

    Default Rhubarb Pie

    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, 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

  2. #2
    Dave Smith Guest

    Default Re: 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.



  3. #3
    Melba's Jammin' Guest

    Default Re: Rhubarb 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

  4. #4
    Puester Guest

    Default Re: Rhubarb Pie

    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

  5. #5
    Wayne Boatwright Guest

    Default Re: Rhubarb Pie

    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




  6. #6
    Melba's Jammin' Guest

    Default Re: Rhubarb Pie

    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

  7. #7
    Melba's Jammin' Guest

    Default Re: Rhubarb Pie

    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

  8. #8
    [email protected] Guest

    Default Re: Rhubarb Pie

    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??

  9. #9
    Melba's Jammin' Guest

    Default Re: Rhubarb Pie

    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

  10. #10
    [email protected] Guest

    Default Re: Rhubarb Pie

    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

  11. #11
    Wayne Boatwright Guest

    Default Re: Rhubarb Pie

    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




  12. #12
    Bob Muncie Guest

    Default Re: Rhubarb Pie

    [email protected] wrote:
    > On Tue, 09 Jun 2009 21:49:03 -0500, Melba's Jammin'
    > <[email protected]> wrote:
    >
    >> In article <966u25p7ll90rvlttc18cim5gjsc[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


  13. #13
    Wayne Boatwright Guest

    Default Re: Rhubarb Pie

    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




  14. #14
    Giusi Guest

    Default Re: Rhubarb Pie


    "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!



  15. #15
    Nancy Young Guest

    Default Re: Rhubarb Pie

    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

  16. #16
    Giusi Guest

    Default Re: Rhubarb Pie


    "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.



  17. #17
    Melba's Jammin' Guest

    Default Re: Rhubarb Pie

    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

  18. #18
    Melba's Jammin' Guest

    Default Re: Rhubarb Pie

    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

  19. #19
    Wayne Boatwright Guest

    Default Re: Rhubarb Pie

    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




  20. #20
    [email protected] Guest

    Default Re: Rhubarb Pie

    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

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