THIS WEEKEND I'm thinking about two things: my father and rhubarb. Behind the back yard I grew up in was a large wild rhubarb patch. I'm calling it a wild patch because it was free to be picked by any and all in the neighborhood.
My dad was a big fan of that rhubarb and my mother was challenged to find new ways to serve it up. One of his (and mine) favorite uses for rhubarb was to turn it into pies - and the best of those pies was an apple/rhubarb pie. Then the rhubarb came from the alley, the apples from a tree in the back yard.
These days, mom's not around to make the pie, dad's not here to eat it and the house I grew up in is someone else's home. But the memories of those pies linger.
So, it's Father's Day and I can't think of anything better to make my family than a bitter and sweet apple/rhubarb pie. It seems appropriate for a host of reasons.
I will need to go to the Farmer's Market to find the rhubarb and apples and I'll be taking on mom's role in the kitchen, but, oh well, time's change. But what hasn't changed is the remarkable summer taste that comes with the pie.
So, if you are wondering what to do with that rhubarb growing in back of your house, here is a recipe for a pie that left my father and I going back for seconds. I hope you and yours have a similar response.
What you need:
- Pastry for 1 double-crust pie. Since I'm not my mom, I settle for already prepared crusts. If you make your own, make two and good for you.
- 5-6 apples
- 2-3 cups sliced fresh rhubarb
- 1/2 cup white sugar
- 1/4 cup flour
- 1/2 teaspoon cinnamon
- 1/4 teaspoon allspice
- 1/4 teaspoon cloves
What to do:
Preheat oven to 425 degrees. Line a 9-inch pie plate with one pie crust.
Peel and core apples, then slice into 1/2 inch wedges. Combine with sliced rhubarb in large bowl. Toss fruit with sugar, flour and spices. Place mixture in pie shell.
Roll out remaining pastry and cut into 1/2 inch strips. Crisscross strips over the pie to make a lattice top crust. Seal and flute the edges.
Place on lower rack in the oven and bake for 10 minutes, until crust starts to brown. Reduce heat to 350 degrees and continue to bake for 40 to 45 minutes, until crust is golden and fruit is tender.
I hope your family enjoys this pie as much as my family still does.