Is this the ugliest pie you have ever seen? Yeah, me too.
Let me explain how this pie happened, you know kind of like how a train wreck “happened”. Both require some random decisions to all come together in an unfortunate way.
I had bought some strawberries at the grocery a few days ago and needed to use them…someone had asked about my rhubarb I planted two years ago, so that reminded me that I wanted to use whatever stalks on it that were ready, so that they wouldn’t go to waste…we were going to dinner with Linda and Doug so that is always a good time to fix a dessert to eat afterwards (they are great guests and will eat whatever dessert I make)…I remembered that I had a recipe for rhubarb cream pie that I hadn’t made in probably 30 years…I also had one frozen pie crust (of indeterminate age) in the freezer.
In my mind’s eye, all of the above could come together to make a wonderful dessert for after dinner last night.
This is what I pictured a piece of the pie I was going to make looking like.
This is what a piece of my pie actually looked like!
In my own defense, I was led astray by some anonymous cook on the internet who said that she made a cream pie recipe that said it was for a 9″ pie plate, but she just added “a little more fruit” and made it for a 10″ pie plate. So I took that as permission to add more fruit without there being any adverse consequences. Silly me.
This recipe called for 1 1/2 cups of rhubarb … but I combined rhubarb and sliced strawberries to make a very full two cups of fruit. Soooo, my pie didn’t firm up, even when I baked it longer than the recipe recommended.
I also did’nt like how the strawberry slices looked in this pie. Next time I would dice the strawberries. And I think I would dredge the chunks of rhubarb and strawberries in flour before adding them to the other ingredients to hopefully make them stay spread throughout the mixture, rather than congregating on the top.
Not only did my filling not set up, but the pie crust stuck to the dish badly, so I had to “chisel” the pieces out of the plate, Those two factors pretty much guaranteed that there were going to be “heaps” of pie on the plates rather than attractive triangles of pie.
But, having said all that, this pie was delicious! I will definitely make it again. But … with less fruit … and with the pie crust floured so that it won’t stick to the dish.
Here is the recipe. Feel free to make a beautiful one and post it on your own blog. I can handle it.
Amish Rhubarb Cream Pie
1 1/2 C. chopped rhubarb
1 1/2 C. sugar
1 1/2 C. half and half (I used fat free and it tasted fine)
3 heaping T. flour
1/2 stick butter, melted
dash of cinnamon
dash of salt
1 1/2 t. fresh lemon juice
Mix all ingredients together in a bowl. Pour into an unbaked pie crust and sprinkle with cinnamon. Bake at 350 degrees for one hour.
Beauty truly is in the eye of the beholder, and after tasting my pie, I thought it was beautiful! (Of course, I may just need my glasses changed.) But it really did taste good.
Note: I’ve just looked at this post again and realize that the sunlight coming through the window may make the first picture, the one of the whole pie, look like it has mold on it. So just to clarify, it’s still ugly, but no mold — just sunlight.