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.