And now for the luscious Wendy with a glorious recipe from Canada. The recipe involves mutants, half-dressed boyfriends and alliteration. What more could you ask for?
Today was a lovely/sweaty/muggy/energy sucking day in Toronto. So I did what any person in their right mind would do in these conditions…pre-heated my oven to 400F to make a pie.
Last week when I spied the fresh rhubarb at the year’s first farmer’s market in Nathan Phillip’s Square, I made a decision on the spot. “A week from this day, ” I thought, “I will make a pie.” That day, I had no money.
When pie time arrived, nothing was going to stop me from baking. Not the weather and the beads of perspiration on my nose; not my half-naked boyfriend (wearing only shorts) who tied me up to keep me from heating up the apartment even more. No matter – I made him bake the pie.
Ok, so I made the pie. The following documents my adventure:
Here is the mutant rhubarb I purchased. You can’t really see its mutant qualities; mutant meaning that it was uncharacteristically huge. This picture shows like, less than half of it. Or maybe I’ve just never seen large rhubarb.
The recipe suggested that I could use store-bought crust if I was lazy enough. Since I am, I agreed. I hope you don’t think less of me.
I diced up the pieplant (once upon a time, people called rhubarb “pieplant”. I think “Pieplant Pie” is much more entertaining than “Rhubarb Pie”); then added dry ingedients – sugar, and salt.
Then, I added melted butter and a beaten egg. Mixing it up, I contemplated its fine goo-iness. This led to realizing that I had forgotten the flour when I mixed in the dry ingredients. Fearing explosions, I added the flour at this late stage. Luckily, only slight eruptions occured. Here’s what it looked like when it calmed down:
So. This recipe was supposed to make one 10 inch pah. I had 2 nine inch crusts, and soon discovered that I had enough mixture for both of them. Here’s the twins:
Next, the recipe demanded that I combine sugar, flour and cold butter until it became coarse crumbs. A little finger action did the trick.
After sprinkling the mixture atop the pies, I took a blurry picture for artistic effect.
After 40 minutes in the oven, here’s the results. The other pah looks exactly the same. *Cough*
Topping it with some no-sugar-added ice cream (to cancel out the pie), I was ready to scarf some Pieplant Pie. Mmm…pieplant.