I already had a batch of her Deluxe Pastry Crust in the freezer, so I used that instead. Smitty dubbed this pie Blue-barb, so that's our unofficial name for this outstanding dessert.
The wallpaper stripping and painting in my kitchen is in its final stages, so I trust I am forgiven for posting just one photo. I am only able to work in a small area at a time while the upheaval goes on.
Several of my fellow Alpha Bakers shared my trepidation about the rhubarb in this recipe. I have never been a big fan, but now I realize that I had never tasted rhubarb at its best! I am so glad that I didn't leave it out of the recipe, which was a temptation, since a couple of the Alpha Bakers even commented that they couldn't taste it in the finished pie.
As a rhubarb rookie, I didn't really know what I was doing...
One Alpha Baker advised peeling the rhubarb to eliminate stringiness. I peeled one stalk but then as I chopped it up I realized that rhubarb seems to be nothing BUT strings, so I didn't peel the rest of it. Glad I didn't--the color is superb.
My tidy lattice strips were obscured somewhat by the bubbling hot filling. I love her trick of placing the pie dish on a pre-heated baking stone or steel in the oven, which allows the bottom crust to get crisp. That's a big improvement over soggy bottom crusts.
In the future, I will increase the amount of filling because the crust could have held at least another few ounces.
Smitty, who was a rhubarb rebel, and almost refused to taste the pie until I begged, is a total convert, thanks to this recipe! I shared this pie with friends who declared it the best one yet!
Hopefully the kitchen painting will be finished by next week.
Thanks so much for stopping by!
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