A classic around our house growing up was always rhubarb pie. Mom would make it with various combinations, but typically with fresh rhubarb from the garden. The recipe is my grandmother's as she tended to make a lot of pies too.
Well my house in Calgary also happens to have a rhubarb patch. Its not big enough to do too much, but in clearing out the crop before the first frost, I did get enough to make a pie.
1 serving Tenderflake pie crust recipe, put together by Mom when she visits town and left in the freezer
1 3/4 cup sugar
1/4 cup flour
2 cups fresh rhubarb
2 cups fresh strawberries (likely from California)
One day I might make my own crust and post it, but for now, I'll take advantage of mom's work. So thaw the dough and roll out the crust to fit into the pie plate. Fill with four cups of fruit (in this case half and half strawberry and rhubarb).
|Crust and filling|
In a separate bowl, mix together the sugar flour and eggs and then pour on top of the fruit, filling to near the top of the pie crust.
Bake for 20 minutes at 425 and then for 40 minutes at 375. Rarely are things done faster in my oven, but I took it out before the full hour was up, so pay attention near the end so it doesn't burn.
I took the pie to a friend's place for dinner and it was well received, despite the fact we were all stuffed before getting to dessert!