Monday, May 12, 2008

Rhubarb raspberry pie.......

Its no secret that I'm a cake kinda girl. Plain, frosted, layer, sheet, bundt, I'm sure you get the picture. Its not often that I'll turn down a piece of cake. My Mother-in-law however, is a pie gal. She loves pie( as do most of the older folks around these parts). Since yesterday was Mother's Day, Robin and I whipped her mom up a nice pie. I've always been afraid of lattice, but I wanted to do it this time because I knew it would showcase all the ruby red fruit. I used my go to pie dough recipe for pate brise. I love the taste of an all butter crust even though my MIL prefers lard( egad!!). The filling is simply 4 cups of chopped rhubarb, a cup of raspberries, a cup of sugar( I used vanilla sugar) and 1/4c. of minute tapioca. I've made lots of pies since moving to Ontario and I have to say that as a pie thickener, I prefer the tapioca over flour or cornstarch.

Robin did the lattice using the really simple intructions we found over on simply recipes. I eggwashed the top and sprinkled some turbinado sugar over the whole lot.

Now, if we can just get the hang of this new camera, we'd be set.


Blogger Heather said...

You know this is just what I was looking for. I want to make something with rhubarb this year as I have never used it before. I think this may be the recipe!

5:27 PM, May 12, 2008

Blogger Joy Bugaloo said...

That is a truly gorgeous pie! Now I'm going to have to make one, darn you!

And be patient with the camera--there's a learning curve. I'm still riding it myself!


9:15 PM, May 13, 2008


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