Leaf Crust Hand Cut
When I think spring, I think Rhubarb. I always look forward to the first rhubarb of the season. This is my favourite pie. And I'm a purist. No strawberries or other fruit in my rhubarb pie, thank you very much. I've tried many recipes over the years, but stopped looking after I found Madame Benoit's Rhubarb Pie. Her original recipe calls for almond extract , which I don't particularly like, so I always substitute vanilla extract.The pies didn't come out of the oven until late last night, and much to Moe's disappointment, he had to wait until this morning before I would cut it. He had a big slice of pie for breakfast.
Home Cookin Chapter: Recipes From Thibeault's Table
Rhubarb Pie
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Source: Madame Benoit Cooks at Home 1978
4 cups rhubarb, cut in to 1/2 inch pieces
2 eggs
1/2 cup white sugar
1/2 cup brown sugar
3 tablespoons flour
pinch of salt
juice of 1/2 small lemon
1/2 teaspoon vanilla
pastry for two crusts
1 tablespoon sugar
roll out dough for bottom crust and line pie plate with pastry. Beat eggs lightly, and then stir in brown and white sugars, flour, lemon juice, salt and extract. Mix in rhubarb.
Pour into pour in to pie shell.
Roll out remaining pastry and cut into strips. Weave pastry strips over top and sprinkle with remaining tablespoon of sugar.
Bake in a 450°F oven on bottom shelf for 15 minutes. Reduce heat to 350° and move pie to middle of the oven. Continue baking for 25 to 35 minutes.
Lattice Crust
That has to be the best pie in the world, and I love your recipe. True rhubarb, nothing else!!
ReplyDeleteAnn...your pies are always a thing of sheer beauty!
ReplyDeleteI am going to look for some rhubarb this weekend!
Lovely!
L~xo
I love the leaf crust! Rhubard is one of my favorites, and I still have some left over in the freezer..may just have to make this up.
ReplyDeleteSuper photos!!
Your pie is beautiful! I love the leaf cutouts! I will have to make this pie with cherries. YUM!
ReplyDeleteWill you just a look at that beauty! I have pie envy! YUMMERS!
ReplyDeleteI ahve always LOVED your pies:)
ReplyDeleteOne of my grandmother's favorite pies was Rhubarb...and at one time I owned a home that the former owner had home grown rhubarb that yearly I'd make the pie for my grandmother. I always did the strawberry rhubarb pie...I'd be interested in trying this one. It looks SCRUMPTIOUS! ;) I read your comment on my blog about the loss of your sheltie., I'm sad for you. We lost our first one after 13 years 7 yrs ago., his name was Starry. It never is easy to see his pic on the frig., I still miss him. Our Abbie though is a tremendous little girl...and her name means source of Joy, and that is why we named her that. God gave her to us at a time in our families life that we needed joy. I hope you find another sheltie along the way to do the same for you. You can never replace a pet, but bringing a new one into the home eventually when the time is right is a blessing. Stop by my blog to sign up for a great giveaway., I have some nice things I'm giving away in honor of Mother's day coming up. Happy Wed~ ~CC Catherine
ReplyDeleteAnn, for as long as I've known you I have known that it's spring when I see your rhubarb pie - thank you, it takes me back in time :)
ReplyDeleteI was just in the Cowichan Valley last weekend - if only I'd had rhubarb pie my trip would have been perfect! Your leafy crust is gorgeous. I cannot wait for my local farmer's market to open and sell me some fresh rhubarb so I can make this pie. I usually just put mine in oatmeal, as per this recipe: http://www.thespicehouse.com/recipes/baked-rhubarb-oatmeal
ReplyDelete