Tuesday, July 16, 2019

AN ODE TO MY FAVOURITE PIE

Rhubarb is not something you often see left uncomplicated or on its own. Bakers everywhere seem to believe it can't hold its own - a world duped into muddying it up with strawberries, raspberries, or custard.


My grandma was famous for her rhubarb pie. In the early summer, she would make them by the dozens, freezing the majority to be enjoyed during the out-of-season months. For as long as I can remember, it has been my undisputed favourite - a recipe that drops me right back at my grandparents dining room table

Each summer, when the giant leaves begin to peek and the beautiful red stocks show up at farmers markets and grocery stores near by, my daydreams immediately turn to my grandma. I have an unwritten rule that I only make one rhubarb pie per season - primarily because I'm unable to control myself from eating every last crumb when it's around. I can allow this indulgence with a single pie, but more than that seems unreasonable. Also, the Calgarian in me cries actual tears each time I pay real money for rhubarb at the market - a ‘weed’ that thrives abundantly through Calgary’s bitter cold winters, and hot, dry summers. A quick walk down any alley will yield more than your arms can carry, which is not so much the case in East Vancouver, where I’m learning the stocks are harder to find in the 'wild' and, as a result, are much more coveted by their growers.

Below is my Grandma's rhubarb pie recipe - Always to be topped with a lattice pastry top (the photo above is an attempt to try to make my lattice more interesting, but i ended up with messy instead), served warm with a generous scoop of vanilla ice cream. A hot cup of tea isn't frowned upon either.

Holly Sherwood's Rhubarb Pie
3 cups chopped rhubarb
3 Tbsp flour
1 cup sugar
1 egg - beaten
2-3 Tbsp on butter, divvied up as needed.

Chop rhubarb into small, bite-sized pieces. Add to a medium sized mixing bowl.
Combine sugar and flour and pour over rhubarb pieces. Add in beaten egg and mix everything together until the rhubarb is coated evenly.
Place rhubarb mixture in your bottom pie shell, adding several small chunks of cold butter over the top of the rhubarb filling. Seal the pie with lattice pastry top.
Bake at 425 degrees for 10 minutes; Reduce heat to 350 and continue baking for 30-35 minutes more.

No comments:

Post a Comment