So long as we just don't sit there.
Try something else.
If we wait until we satisfy all the uncertainties,
it may be to late."
These words inspired me to quit thinking about my failure,
but to get off the couch and find a more creative way to share my recipe.
Now I must admit, that about two weeks ago I did stacks of baking.
I taught myself how to take pictures with one hand and stir the bowl.
I had a great time, because I was keeping my kitchen as clean as possible,
because most Mennonite women do not want to be seen with a dirty kitchen.
Alas, maybe I was feeling too light aired about these pictures,
but just for your info, you never will see them,
because in my rush somewhere, I deleted them all.
OK Enough of that. So today I thought,
"How could I still recreate this recipe without all the fuss?"
AH!! There it was, two pieces of my favorite rhubarb in my freezer.
Here goes.
Tender Pie Crust
4C Flour
1 Tbsp Salt
1 lb Crisco Shortening
1 Tbsp. Vinegar
1 C. Water
1 Egg
Measure the flour, salt and shortening. Cut with the metal pie tool cutter.
Beat egg whites till stiff.
Combine egg yolk & vinegar & water.
Now combine these three ingredients and yes it will look a bit mushy, but don't add to much flour because this dough is different than the other dough I posted. This one needs be be handled with more care. Keep it as light and fluffy.
Add more when you roll it out so it's not to sticky.
I only use this recipe in the large cookie sheets.
Divide into halves and roll out the first sheet at the measurements of your cookie sheet.
Sprinkle sugar on top.
Take about 6 large rhubarb stalks and cut very fine.
Slice the stalks very thin making up to 5-6 Cups.
Then layer the bottom crust with the rhubarb.
Add about 11/2 cups sugar distributed evenly over the whole rhubarb filling.
Roll out another pie crust the same size and flip it on top.
Sprinkle again with sugar lightly on top.
Bake at 425' for 20 min.
First treat yourself. Go out and buy the pamper chef pastry board.I have made pies for many years, I don't know why I didn't buy this sooner.
Take a look! The rhubarb is no more than 1/2 -1'.This is what allows the pie to cook at a high heat for only a short while.
Oh my goodness, Does anyone recognize this rose?Lovella's ears must be ringing....
I don't really think it's the right touch.
Each to it's separate identities.
Rather get yourself a big tub of ice-cream,because this pie does not have left overs very often.
I think that looks much better.
Big Families, Big Pies, & Big Ice-Cream Buckets.
