Tag Archives: pie

4th of July Rhubarb Pie

20120703-104950.jpg

Its so good to be BACK!!!

Let me tell you, going to Israel was the trip of a lifetime. If you ever have the opportunity to go, seize it. I will tell you guys all about it very soon, but you’ll have to wait just a bit longer. Takes a while to go through all those notes and pictures! I was sooo close to doing a post on bacon cheeseburgers. With milk. And more cheese. (We could not have dairy and red meat together EVER in Israel, because it is not considered kosher.) Was I ever a die-hard cheeseburger fan? Did I always HAVE to have milk with dinner? No… but its one of those things where, once you aren’t allowed to have it, its all you can think about. It clouds your mind. You start to see visions of cheese dancing dangerously close to steak. Just kidding, it never went that far. But I did have a delicious cheeseburger on Sunday afternoon with milk.

Anyways, now that I got that out of my system, on to one of my favorite holidays!! I love everything about the 4th- bacon cheeseburgers with milk, the fireworks, BBQs, swimming, freedom, popsicles, family time, hot dogs, and PIE.

20120703-105317.jpg

Especially the rhubarb kind.

20120703-104135.jpg

I meant to share this recipe with you guys yesterday, to give you enough time to make it for wherever you are going for the 4th, but jet lag is really doing a number on me. Good news is, you can whip this baby up and have it in the oven within an hour. So, you still have time!

20120703-104312.jpg

You might ask, why make a rhubarb pie (isn’t that a vegetable!??!) when you can make a strawberry pie?? Or blueberry pie? That’s a valid question- because those are all delicious. However, there is something about this pie that reaches just a little further than the other ones… also, there’s streusel topping. And it makes your house smell sooooo good. And tastes even better than how it makes your house smell! And it’s basically healthy for you because it’s technically a vegetable. Just don’t ask questions.

20120703-104419.jpg

Your 4th of July peers will love you. And probably invite themselves over for more later.

My mom took the time to show Linds and I how to make her “never fail pie crust” too. Think buttery, flaky, melt-in-your-mouth deliciousness. If you don’t have time to make this crust, a storebought one will work fine. I would recommend the Pillsbury frozen crust, not a graham cracker one. That being said, the homemade pie crust really does made a big difference in the end product. You won’t regret making the extra trip to the store for lard. Yup, you heard me. LARD.

20120703-104532.jpg

20120703-104623.jpg

20120703-104727.jpg

Man, I’m doing a horrible job of convincing you to make this pie. Just please do it, this lard-y vegetable pie will knock you to your knees. Promise. It might even be better than dutch apple pie. If that doesn’t convince you, then I don’t know what will.

20120703-104824.jpg

What a little snooper.

Enjoy!

~M

P.S. Did I tell you guys how much I missed you?

Rhubarb Pie

serves 8

To prepare fresh rhubarb, wash it well, trim all the dry ends of the stalks, and slice. (Like celery)

Ingredients:

1 recipe Mom’s Never-Fail Pie Crust (see below)

1 recipe Crumb Topping (see below)

3/4 cup granulated sugar

1/4 cup all purpose flour

1/2 tsp. ground cinnamon

4 cups fresh or frozen unsweetened sliced rhubarb

;

Directions:

Prepare and roll out pastry crust. Line a 9-inch pie plate with the pastry (no need to grease the pan). Trim and crimp the edges as desired. Prepare crumb topping, set aside.

In a large mixing bowl, stir together granulated sugar, flour, and cinnamon. Add rhubarb. Gently toss to coat. (If using frozen rhubarb, let mixture stand for 15-30 minutes or until fruit is partially thawed, but still icy.)

Transfer rhubarb to the pastry-lined pie plate. Sprinkle crumb topping over the filling.

To prevent overbrowning, cover the edge of the pie with foil (We did not do this, and ours turned out fine). Bake in a 375 degree oven for 25 minutes with fresh fruit (50 minutes for frozen fruit). Remove foil. Bake for 20-25 more minutes for fresh fruit (20-30 more for frozen) or until topping is golden. Let cool completely.

Crumb Topping

In a small bowl, stir together 1/2 cup AP flour, and 1/2 cup packed brown sugar. Using a pastry blender, cut in 3 Tbsp. butter until mixture resembles coarse crumbs.

Mom’s Never-Fail Pie Crust

makes 2-3 crusts

3 cups flour

1 tsp salt

1/2 cup lard (can find this in refrigerated section at any grocery store)

10 Tbsp Crisco

1 egg

1 Tbsp vinegar

5 Tbsp ICE COLD water.

(Lard and Crisco should be refrigerated. Temperatures are very important!)

Combine flour and salt. Cut in lard and Crisco with pastry blender until crumbly. Slighty whip egg with a fork in a separate bowl, then mix in cold water and vinegar. Add liquid to crumbled mixture until ball is formed.

** When rolling out this crust, make sure you sprinkle ample amounts of flour on your work surface and rolling pin- otherwise the crust will tear and stick to the counter. This crust can handle a good amount of extra flour, so don’t be shy.

Advertisements

Leave a comment

Filed under Food Stuffs.

Welcome to our site!

Hi there! After having the idea of starting a blog together in our minds for awhile, it is so nice to finally post our first adventure- a baking day together. We rarely have the same day off with no conflicting schedules, so we made the most of this one by combining baking (our favorite) apple pie with looking through old family photos. Pretty easy to get sidetracked from baking when there are so many hilarious picturesof us with bad haircuts and awkward fashion choices. See?

That’s us in front….yep.

Yeah, not a whole lot we can say about that…just that we hope we’ve improved since then.
Anyways, on to the baking portion of the day. Being that our first post was about a recipe, we wanted to go above and beyond and make a real pie crust from scratch with apples picked fresh from the tree….but we decided Pillsbury Pie Crust would be just fine. Largely due to the fact that we just didn’t want to go to the store. So, we used what was in Monica’s HUGE pantry. *enter a small amount of jealousy from Kaitlin, who has a tiny kitchen with one cupboard*

Putting all jealousy aside, the pies turned out amazing. We talked for while about our favorite apple pies that we’ve tasted and we decided that our version of the perfect apple pie includes super thinly sliced apples (LOTS), an even ratio of streusel crumble topping to apple, and slightly less crust than the average apple pie. Monica’s favorite part is usually the crust, but after tasting the streusel we threw together, that became our obsession. Who needs pie crust when you can have the streusel topping?!

Oh, and by the way, did we mention the secret ingredient? Maple Almond Butter. Oh yes. A thin layer spread on the crust before you pile on the apples really takes it to the next level.

nuff said.

That’s me, Kaitlin, in the spoon. I promise I don’t look like Nemo in real life. Just on the spoon.

Obviously, these turned out amazing. We ate them pretty much right away. Can you see why?

Apples + Streusel = love.

You’re welcome.

 

Dutch Almond Butter Apple Pies

makes 4 mini pies

1 Pillsbury refrigerated pie crust

3-4 T. maple almond butter

streusel topping:

3/4 cup whole wheat pastry flour (AP flour is fine too!)

1/2 cup brown sugar

3/4 cup old-fashioned oats

2 T. turbinado sugar

pinch of salt

8 T. cold butter, cut into pats

apple filling:

2 large granny smith apples, peeled and thinly sliced

1/2 cup skim evaporated milk

1 T. cinnamon

dash of vanilla

Directions: Preheat oven to 350. Grease the mini pie tins with a light layer of butter and coat with flour, set aside. Then roll out the pie dough and cut out circles that will fill the pie pans and come all the way up the sides. After the dough is pressed into the pans, take your almond butter and spread a thin (or deliciously thick) layer onto the uncooked dough. We did a pretty thin layer for the trial recipe, but it definitely could have handled more! After you’ve eaten all finished with the almond butter part, set those beauties aside.

For the streusel, mix all the dry ingredients together in a medium size bowl, and cut in the cold pats of butter with a pastry  blender. Don’t work it too much- just enough so that everything is combined. The bigger the crumbles, the better! Now onto the filling.

Combine the milk, cinnamon, and vanilla in a large bowl. Add the peeled and sliced apples to the wet mixture, and let the apples soak up all the cinnamon-y milk. (we forgot to peel our apples, and it still tasted delicious.)

Now use a slotted spoon (or your fingers) to scoop up the apples and pile them in the almond buttery dough. We didn’t want it too liquid-y, so we left most of the milk mixture in the bowl. But we did pour a little bit in đŸ™‚ Then heap as much of that streusel goodness on that top of those apples as you can! They’ll look pretty tall when you put them in the oven, but as they cook, they condense a little.

Bake for about 35-40 minutes, and let cool.

Or be like us, and eat them right away!

2 Comments

Filed under Food Stuffs.