Subj : 1/23 Rhubarb Pie Day - 5
To   : All
From : Dave Drum
Date : Wed Jan 22 2025 04:20 pm

MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Straight-Up Rhubarb Pie
Categories: Pies, Pastry, Fruits, Dessert
     Yield: 6 Servings

MMMMM---------------------------CRUST--------------------------------
     2 c  A-P flour
   1/2 ts Salt
     2 ts Sugar
   2/3 c  + 2 tb butter
          +=OR=+
   2/3 c  + 2 tb shortening or lard
     6 tb Ice water

MMMMM--------------------------FILLING-------------------------------
     5 c  Sliced rhubarb
 1 1/4 c  Sugar
     5 tb Flour
   1/4 ts Cinnamon
 1 1/2 tb Butter

 * Butter is fine if you want a French tart, but it's not
 American pie unless it's made with shortening, the
 author Anne Dimock said. Or lard says UDD

 Set the oven @W 425oF/218oC.

 MAKE THE CRUST: before measuring the flour, stir it to
 leaven with air and then measure out 2 cups. Combine the
 flour, salt and sugar in a large bowl and fluff with a
 fork. Cut the shortening into the flour with a fork or
 pastry blender. Stop as soon as the sheen of the butter
 disappears and the mixture is a bunch of coarse pieces.
 Sprinkle a tablespoon of water at a time over the dough,
 lifting and tossing it with the fork. When it begins to
 come together, gather the dough, press it into a ball
 and then pull it apart; if it crumbles in your hands, it
 needs more water. (It's better to err on the side of too
 wet than too dry.) Add a teaspoon or two more water, as
 needed.

 Gather the dough into two slightly unequal balls, the
 larger one for the bottom crust and the smaller one for
 the top. Flatten the larger ball, reforming any frayed
 edges with the sides of your hand. Dust with flour and
 roll the dough, starting from the center and moving
 toward the edges. Take a knife or thin spatula and
 quickly work its edge between the crust and the counter
 top. Lift the dough to the side; dust the dough and
 counter top with flour. Roll again until the diameter is
 an inch or 2 larger than that of the pie pan. Lay the
 rolling pin a third of the way from one of the edges.
 Roll the crust onto the pin and then unroll the crust
 into a 9" pie pan and press it into place. Place in
 the freezer.

 MAKE THE FILLING: in a large bowl, combine the rhubarb,
 sugar, flour and cinnamon. Pour into the crust-lined pie
 pan. Dot with butter.

 Roll out the top crust. Dab the rim of the bottom crust
 with water to create a glue. Then place the top crust
 over the rhubarb; trim, seal and cut several vents. Bake
 for 15 minutes; reduce the temperature to 350oF/175oC
 and bake 25 to 30 minutes more, or until a bit of pink
 juice bubbles from the vents in the crust.

 Recipe from: Anne Dimock

 Adapted by: Amanda Hesser

 Yield: 8 servings

 RECIPE FROM: https://cooking.nytimes.com

 Uncle Dirty Dave's Kitchen

MMMMM

... "Gravitation is not responsible for people falling in love." -- Al Einstein
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