Valerie was our host this week and chose the recipe. There was trouble finding the rhubarb for some but luckily, I didn't have that problem. It might be that we live in a community with a lot of vegetarians and our produce sections are more extensive because of it. Or maybe it was just luck.I have never cooked with rhubarb before and I didn't really know what to do with it. I was supposed to peel it so I got out a peeler but that didn't really work. I wondered how you were supposed to peel the darn things. I was surprised to find the texture to be much like celery and actually very simple to peel. I didn't want to make a whole pie for just us and Valerie insisted I make some with apple substituted for the rhubarb so I decided to make individual pies. Instead of using the mini-muffin tins like I did for the quiche, I used the regular muffin tins for the rhubarb pies.
By the time I got to the apple version, it was eleven o'clock at night and I was sick of weaving lattice for mini-pies (and I only did 5 of those) so I just cut out 5-6 inch circles of dough, put some filling inside and folded it over. They looked kind of like those little hostess pies, so I added a glaze to complete the package.
I tasted the rhubarb pies when they were hot out of the oven last night and they were delicious. I did add some extra cornstarch since everyone had been saying their filling was more juicy than expected. Tyler took them to class this morning with him and I told him I needed reviews for the blog. This was our Facebook chat this morning:
I wish he had taken the apple version with him too because I ended up eating way too many of them. And I don't even like pie. I did like the rhubarb better which surprised me. The apple had a little less flavor but I think my kids would have preferred it because it was less tart (if they had been able to taste the rhubarb).
I had intentions of using the pie crust recipe in the book because I wanted to try it. However, looking at the recipe, I realized I needed sour cream which I didn't have. And I had already been to the store twice for this pie and it was one of those days where I just ran around like a chicken with my head cut off and accomplished practically nothing. And I didn't want to run around anymore. In short, I used the pie crust I always use and love. Maybe next time. (I think I said that when we made quiche too, oops.)
If you'd like the recipe, you can check out Valerie's blog HERE.
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