Thursday, August 9, 2012

import blog 2007

This first recipe is from my Mom
Rhubarb Crumble Pie
1 cup flour
1/4 teaspoon salt
1 cup rolled oats
1/2 cup sugar
1/3 cup melted shortening
3 cups diced fresh rhubarb
1/2 cup sugar
1/4 teaspoon cinnamon
1 tablespoon water
1 tablespoon butter
Blend together until very crumbly; the flour, salt, oats, 1/2 cup sugar, and the melted shortening. Line a 9 inch pie pan with 3/4 of this mixture
Arrange the rhubarb in the bottom of crust, sprinkle with sugar, cinnamon, and water that has been mixed together first. Dot with butter. Spread remaining crumbly mixture on top
Bake at 350 degrees for 40 minutes.
Serve warm or cold with whipped cream
The following is also from my mom, and makes a very stunning pie
1 cup sugar
2 tablespoons flour
3 eggs seperated
1/2 cup orange juice
2 cups diced fresh rhubarb
1/4 cup raisins
1 9 inch pie shell unbaked
1/2 teaspoon vanilla extract
1/4 teaspoon cream of tartar
1/3 cup sugar
1 dash cinnamon
Combine 1 cup sugar and flour and stir lightly. Beat the egg yolks slightly add the yolks and orange juice to the sugar mixture and mix well.
Stir in the rhubarb and raisins, and pour into the pie shell.
Bake at 375 degrees for 55 to 60 minutes. Cover the edges of pastry with foil after first 30 minutes to prevent over browning.
Combine 3 egg whites, vanilla and cream of tartar. Beat until soft peaks form, then gradually add 1/3 cup of sugar and the cinnamon, beating until stiff peaks.
Spread meringue over warm pie, sealing edges well. Bake at 350 for 12 to 15 minutes til golden brown. Cool
Enjoy and share your favorties too if you wish

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