Rhubarb Pie

Isn't it funny how you can acquier a taste for something that most people don't like? I think it has something to do with being brought up with said thing. For example, when you say Rhubarb Pie most people run for the nearest exit. When someone says rhubarb pie around my family, we immediately flock to the nearest table with the pie on it, our mouths watering, anxiously waiting for that delectable food.

I can't speak for the rest of my family, but I am a rhubarb purist. I don't like strawberry rhubarb pie because the strawberries drown out the wonderfully tart taste of the rhubarb. I have never liked a store bought rhubarb pie, either. It has to be fresh and homemade and I can (shouldn't but can) eat the whole thing by myself in one sitting.
I think everyone should try it at least once, and so, to give you the opportunity, I will give you yet another of my grandmother's recipes with my own adaptation to it. Enjoy!

What you need:
3-4 cups chopped rhubarb
1- 1 1/2 cups sugar
3 tablespoons flour
1/8 teaspoon salt
2 eggs
1 1/2 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon allspice
1/4 teaspoon mace
1 1/2 teaspoon vanilla
1 tablespoon butter

What to do:
First you want to sprinkle the bottom of your pie crust with flour to help it keep from getting soggy.
Distribute evenly your rhubarb into the pie shell.
Mix all the other ingredients in a bowl until evenly combined.
Pour mixture over rhubarb coating it evenly.
Cut the tablespoon of butter up into tiny sections. Drop on top of rhubarb mixture spreading it out all over the pie.
Trim and moisten the edge of the crust with water.
Add the top crust and trim leaving about 1 inch of crust over the edge. Fold edge under creating 1/2 inch edging. Shape to your desire.
Spread a mixture of equal parts water and milk all across the top and in the crevices of the top pie crust. This helps it brown nicely.
Bake at 425 for 15 minutes
Turn heat down to 325 and continue to bake for 30 minutes.
Take out, let the smell permeate your home, cool, and enjoy! Tastes delightful with a small scoop of vanilla bean ice cream on the side.

And as always
Buen Provecho!

Best Flakey Pie Crust Ever

Yesterday Jeffrey was walking around the house pleading for pie. I didn't have any. Nor did his parents when we went there for dinner. As a result he got me to promise to make him pie today. Which is fine, because I love pie. In my family we would much rather have a pie than a cake any day.
I guess the reason we all love pies is because of my grandmother. Grandma was famous for her pies. And if she wasn't really, she should have been. Her crusts were always perfect. I have rarely tasted a better crust than hers. She always put so much love and care into each pie that was made, and you could taste it. Because of her, I can't abide store bought pies. They taste so fake, and sadly, the art of pie making is disappearing. In an effort to bring it back to a few more people than just my family, I am giving you all the very best pie crust I have ever had. Grandma's pie crust recipe.

What you need
3 cups flour
1 rounded cup crisco
1 scant tsp salt
1/2 cup ice water

What you do

Mix the flour and crisco with a pastry blender. If you don't have a pastry blender, a knife works as well, just cut the crisco into the flour.
Once your crisco and flour are combined slowly add ice water (to different parts of dough) and stir with a fork until all the dough has formed into small pea sized clumps.
Separate into 4 equal sized balls.
You are now ready to make two pies with tops, or four pies without tops. Fill with your favorite filling and cook as directed. Enjoy.
Just a note, if you are planning on doing a pudding pie you should probably bake the crust first.

And as always

Buen Provecho!

Whole Wheat Pizza Crust

I have had a few requests for me to post my whole wheat pizza crust recipe.

well, I can't, because it isn't mine.

I can post Nienie's recipe, though.

It is simply deluctable.

Whole Wheat Pizza

2-¾ whole-wheat flour
2 tablespoons olive oil
1-teaspoon salt
2 1/4 tsp of yeast

Dissolve packet of yeast into 1-cup warm water with ¼ teaspoon sugar, let sit for 7 minutes (or until risen)
Mix flour, olive oil and yeast mixture with dough hook. For about 5 minutes.
Place in oiled bowl. Cover with plastic wrap in warm spot for about 1 hour (or desired risen state)
Roll out and add toppings. Cook for 17-18 minutes on 475 (those are my oven settings anyway)
I usually make 2 rectangle (cookie sheet) pizzas.

Enjoy!

And as always

Buen Provecho!

Menu

This week we are celebrating cinco de Mayo. All of our meals will be around a Mexican theme.

Tuesday: tostadas con crema y frijoles

Wednessday: Mexican Lasagna

Thursday: Nie's recipe for Mexican Lasagna

Friday: What else? Pizza!

Saturday: Hopefully we wont have many, but leftovers.

I will post the recipes as I make them. Enjoy!