The Wingnuterer

Archive for July, 2009

Flight of the Dodo

Update : I broke two of my new rules today with this post,… First rule was that I had retired (well I am planning to come back but not for a while yet),… Second rule,… I am not going to blog about bloggers,…  but seriously, this Dodo Lady is nuttier than my squirrel poop,… and I’m six way to Sunday crazy right now

Lastly, I don’t even know why I am writing this,… since I am the only one that is actually reading this,… best check the locks on the insane asylum doors to ensure I don’t get out,…

This is an evil recipe, and thankfully my brother had the recipe squirreled. Now the difference between this recipe and others are very minor, but the results will speak for themselves,…

June’s Rhubarb Pie

• 6 tbsp flour
• 1.5 cups granulated sugar
• 4 cups unpealed Rhubarb cut into 1″ pieces
• 2 tbsp butter
• 2 tbsp additional butter for putting on fruit

Make flaky pastry and chill until ready to use.

1. Line a 9″ pie plate with pastry, leaving a 1/2″ overhanging edge
2. Brush pastry with melted butter and CHILL
3. Mix 2 tbsp flour and 2 tbsp sugar and sprinkle over chilled pastry
4. Put rhubarb in baggie with flour/sugar mixture and shake
5. Fill pie plate with coated rhubarb, dot with butter
6. Sprinkle remaining flour/sugar on top
7. Adjust top crust, fold lower layer over top edge, moisten edge with water
8. Slit top crust, sprinkle with sugar Bake 15 mins @450 then 45 min @350

The real important part of this recipe is how to prepare the rhubarb for the pie. Most recipes just have you dump the sugar on the sliced rhubarb, which can allow to much sugar in the pie. So make sure you use the bag to coat the rhubarb with the flour and and sugar.

Anyways, nothing like celebrating Canada’s B-Day with a slice of Rhubarb Pie for a morning breakfast. Celebrating Canada Day and my ever expanding waste line.