Rhubarb is a pie that I have never made. After I scrounged Grandma's recipe box for the proper recipe, I decided it might be fun to document this process with a camera, and see if maybe this could be what my blog becomes...Confused? See here.
So here we go...Rhubarb pies ala Amy.
This is what Miss Roberta gave me, she even washed it and cut it up...It's hard to read, but she labeled it like this: "4 Cup's Rub" Well, crap. Grandma's recipe calls for 4 Cup's Rub for 1 pie. Well, Miss Roberta's pies will be a little skimpy.



Isn't it awesome? I broke my other one. I break everything.
EASE the crust into the pie plate. EASE! Don't force! It will shrink. How do I know this? From experience, dude. From experience.
So, yeah, I forgot to take a picture of me mixing 1 1/2 cups of sugar with 1/2 cup of flour...see it in your mind, then move to the next picture:

Back to the 4 cup's of Rub: Mix the remaining flour/sugar mixture with the drained rhubarb.


At the bottom of the bowl, there will be some flour/sugar that didnt stick to the rhubarb...I just sprinkled that on top:


Now the top crust (geeze, can we get this thing in the oven already??):


Cut off the excess crust and flute the edges:


Remember I said Miss Roberta needed 2 pies?

Egg wash coming up: I have two eggs here, but you only need one.

Then you brush the tops of the pie (this makes them all pretty when they bake):

Then sprinkle with sugar:


Uckie, right? I baked lots and lots and lots and lots of stuff on this pan. Then decided to invest in a new shiny one. This one became my catcher-of-pies-running-over/scorch-preventer.
Bake bake bake. Grandma's recipe says this: "bake in high oven for 15 minutes, then turn down to medium and bake till browned"...I translated to this: 450 for 15 minutes, then turn it down to 350 until browned...mine took 40 minutes or so. I don't time anything, I rely on smell to tell me when stuff is done.
Ready to see what they look like?

Girl, I just love me a beautiful pie. I could stare at this for hours.
I wish I could cut a piece to show you, but alas, these are Miss Roberta's pies. I have to deliver them at 4pm today. If I'm not there by 4:05, she will start calling my mom.
Here's the recipe if ya'll wanna make your own:
Rhubarb Pie
Makes 1 double crust pie
Ingredients:
4 cups chopped rhubarb
1 1/2 cups sugar
1/2 cup all-purpose flour
Butter for dotting
1 recipe for double crust pie
Directions:
Preheat oven to 450 degrees.
Place chopped rhubarb in colander, pour 2 cups of boiling water over and allow to drain.
Combine sugar and flour, sprinkle bottom of pie crust with 1/4 cup of mixture. Mix remaining sugar/flour mixture with drained rhubarb, heap into pie crust on top of sugar/flour mixture. Any remaining sugar/flour mixture may be sprinkled on top of rhubarb. Dot with butter, cover with top crust.
Bake in oven for 15 minutes, then lower temperature to 350 and continue baking for 40 - 45 minutes.