Thursday, August 30, 2007

Alma's Rhubarb Pie


I have really enjoyed Lovella's warmth and friendly manner. It comes through her computer so sweetly! She's been featuring recipes of non-bloggers who read What Matters Most? I've enjoyed the recipes shared and the way that Lovella has reached out to others in this way. I thought it would be fun to do something similar on Gracious Hospitality. I hope Lovella doesn't mind that I am duplicating her great idea!

Dad and Alma are wonderful hosts and I shared a great time with them recently. We enjoyed doing fun things together, including reading my blog (and some of yours as well!). When I got home, Dad sent me this picture of the pie Alma had baked for him. Of course I requested the recipe (doesn't it look good?). Alma graciously shared and said I could share with blog readers as well. So, thank you, Alma, for the recipe. Happy baking, everyone!

Alma's Rhubarb Pie

Crust

1 – egg
3 c. – flour
1 tsp. – vinegar
1 1/4 c. – vegetable shortening
5 Tbsp. – water
1 tsp. – salt

Mix together egg, vinegar and water. Sift together dry ingredients. Add egg mixture to dry ingredients. Stir with fork until flour particles are moistened. Let stand for 20 minutes. Roll out on floured board. Makes 2 2-crust pies.

Pie Filling

Prepare pastry for 2-crust 9-inch pie.

Combine 4 cups fresh rhubarb cut in 1-inch pieces (about 1 pound), 1 2/3 cups sugar, 1/3 cup sifted all-purpose flour, and a dash of salt. Let stand 15 minutes. Turn into pastry-lined 9-inch pie plate. Dot with 2 tablespoons butter or margarine. Adjust top crust, cutting slits for escape of steam; seal. Bake at 400ยบ for 50 minutes.

If baking pie shells, bake at 450° F. for 10-12 minutes; otherwise bake as specified for a particular type of pie, e.g. rhubarb, etc.

2 comments:

  1. What a beautiful pie !!!!! Clarice

    ReplyDelete
  2. Oh I love rhubarb pie! I haven't baked one in some time now.

    ReplyDelete

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