Monday, December 22, 2014

Grandma Little's Rhubarb Pie (written by guest blogger Greg Little)

Today I am handing over the blog to my dad.  He originally wrote this for a co-worker who asked him to share his rhubarb pie recipe.  Enjoy

Grandma Little's Rhubarb Pie
Before you set about to make this pie, it is only fitting that you have an appreciation for the chef who created this masterpiece.  Grandma Little’s birth name is Julia Hunter and she was born in Sunderland, England in 1892.  Having one sister and twelve brothers was instrumental in the development of her strong will and persevering attitude.  On October 25, 1923 she boarded the Red Star Line ocean liner Belgenland in Southampton, England and nine days later she and her 5 year old son William arrived at Ellis Island, USA.  Six months earlier her husband Percival “Harry” sailed to America to find a better life for his family.  A better life indeed, but the sweetness of this new land was short lived for Harry.  He passed away twenty years after his arrival due to health problems.  Julia and William arrived with a suitcase and one large shipping crate, the total sum of all their belongings in the new world.  Fortunately this recipe is one of the things that made the trip.  As you mix the ingredients for this pie take a few moments to reflect on how they exemplify her life (our lives):

Rhubarb:  Bitterness and heartbreak, but so rewarding when mixed with the other ingredients

Sugar:  The sweetness of all good things in life

Flour and Salt:  The staples of life that provide consistency and stability

Eggs:  A sign of rebirth and starting anew, and the glue that keeps everything together

Put them all together and you have one remarkable woman AND a mouthwatering pie

INGREDIENTS for an 8” or 9” pie pan

3 Heaping cups of rhubarb (cut the stalks into ¾’ pieces)

1 ½ Cups sugar

3 Tablespoons flour

¼ Teaspoonful salt

3 Beaten eggs (save some to brush on the top of the pie)

For a 10” pie use 5 tablespoons flour, 2 ¼ cups sugar, 4 eggs, 5 cups rhubarb, and ¼ teaspoon salt

Mix the sugar, flour and salt together and pour it over the cut rhubarb.  Pour the well beaten eggs over the rhubarb mixture and mix well.  (Don’t put the filling into the crust until the top crust is rolled and ready to use.  Keep the bottom crust in the refrigerator until ready to use) Preheat the oven to 4250.  Bake the pie at 4250 for 15 minutes then reduce heat to 3750 for 40 minutes or until done.  Test to see if done by putting a fork in a hole in the center of the top crust.  If the rhubarb is soft the pie is done.

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