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Posted: Apr/26/2008 10:16 AM PST
It's Spring! The rhubarb is going gangbusters! Time to make my grandmother's (Florence Kidwell Quaintance) Rhubarb Custard Pie - my favorite! Thought some of you might enjoy this old-fashioned recipe. In a heat proof bowl, pour boiling water over 2 1/2 cups of fresh rhubarb cut into 1 inch pieces. Let stand 5 minutes, then drain off the water. Add to the drained rhubarb; 1 C. granulated sugar, 3 eggs yolks, 1 T. melted butter, 1 1/2 T. flour and 3 T. water. Mix together and pour into unbaked pie shell. Bake at 350 degrees until the rhubarb is tender and the the juice thickened and bubbly. Remove pie and turn oven up to 400 degrees. With three remaining egg whites, make a meringue. Swirl onto top of hot pie. Return to oven and bake for 4-8 minutes or until meringue is set and lightly browned. Remove. Cool. Enjoy! What a way to celebrate Spring! |
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Posted: Apr/27/2008 6:26 AM PST
OOOOOOOOOO, that sounds so yummy. I voted for the rhubarb (it was a hard choice, I like so many) and I will try your recipe as soon as I get enough rhubarb. It just started coming in. I also have a recipe from my grandmother for rhubarb pie, that she devised herself: 2 c. cut-up rhubarb 1 c. sugar 2 T. flour 1 egg grated rind of one lemon 1 T. lemon juice dash of salt Mix together, put in unbaked pie shell and cover with a lattice top. Bake at 375 degrees for 35-45 minutes. |
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Posted: Apr/27/2008 6:46 AM PST
I'll vote for black raspberry for nostalic reasons but I love all pies. We call them blackcaps in NY and we couldn't wait for them to ripen. Blackcap pie was such a treat, seeds and all. |
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Posted: Apr/27/2008 11:11 AM PST
I've never heard black raspberry pie called Black cap! It's so fascinating the things we learn from each other on this site. We have lots of wild black raspberry bushes here and pick and pick through June. I make lots of black raspberry jelly with them - my husband's favorite - because he hates the seeds but loves the flavor. Maybe I'll reserve some this year for a black cap pie. Thanks! |
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Posted: Apr/27/2008 12:34 PM PST
When ya'll say black raspberry are ya'll referring to blackberries? If so, we have a lot of them bushes around here but I'm scared to go close to them b/c the snakes love to get into them briar patches! I just reap the rewards from others hard labor! 
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Posted: Apr/27/2008 3:36 PM PST
 Black caps are the black variety of raspberries, black berries are more elongated (they have sharper longer thorns, too!) and they are sometimes called thimble berries. I have both growing in my yard, that I transplanted from my grandpa's property before we sold it, after he passed away. I call them "my inheritance".
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Posted: Apr/27/2008 4:11 PM PST
Blackberries and black raspberries are related but not the same (like kissin' cousins)! Blackberries are larger and native to Europe. Black raspberries are small with a more concentrated flavor (my opinion) and are native to North America. Some new blackberry hybrids are now thornless. While that would eliminate the problem of pesky thorns, it won't do anything for those snakes!!! I wear my running shoes and keep a sharp eye out for them when I pick. The berries are worth the risk! |
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Posted: Apr/27/2008 8:03 PM PST
A fresh blackberry cobbler or blackberry jam might be worth the risk, but I'll still leave the pickin' to somebody else. I'm just way too petrified of snakes! Usually my mom and stepdad gather up a bunch and they are always willing to share. |
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Posted: May/22/2008 6:00 AM PST
Last week a coworker brought in a rhubarb pie his mom had made and asked if I wanted some. "EEK!! NO!!!" was my immediate response because it sounded disgusting. I took a teeny, tiny bite and WOW, WOW, WOW! That was the best tasting pie I have ever had in my life. I'm waiting for him to tell me where his mom bought rhubarb because I've yet to find it in our normal grocery stores. Thanks for sharing. I'll definitely give this a try! |
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Posted: May/22/2008 10:55 AM PST
Hi your pie sounds great iam goind to try it, my mother in law made a rubarb,strawberry pie. it was wonderful, thank you for the reciepe ' kandi 
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