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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Monday, August 25, 2008 The Forum: Lotsa pies, but is this the one? By Judyrae Kruse Herald Columnist Camano Island reader Caroline Oberg's simple request for a rhubarb custard pie recipe triggered such a gigantic response that we're back to it and hard at it again today, with a pair of new and totally different possibilities to try. First, we hear from Arva Dell Job of Lake Stevens, "This is the only rhubarb pie our family enjoyed when we were growing up in North Dakota. "I do not know if my mother made up this recipe, because no one else I ever knew of made this same pie this way. It may have been handed down from her mother." Arva Dell adds, "I think pouring the boiling water over the rhubarb takes some of the tartness out." Hmmm. Maybe that's why a boiling water pour-over just happens to figure in our second recipe, too. There must be some reason, right? At any rate, Arlington cook Ellen Dodge, the gal who also supplies us with the great Dairy Ambassador info and recipes each and every spring, shares the proper how-to and says, "This recipe might be the rhubarb pie Caroline Oberg was asking for. I've made it and we've enjoyed it. The recipe was in a Taste of Home magazine, and I've altered it somewhat. Hope she likes it!" ARVA DELL'S MOTHER'S CREAMY RHUBARB PIE Boiling water 13/4 cups cut-up rhubarb 11/2 cups sugar 1 teaspoon flour 2 eggs, beaten 1/2 cup real cream 1/4 teaspoon cinnamon Pastry for 8-inch, double-crust pie Pour boiling water over rhubarb; drain and turn into mixing bowl. Add the sugar, flour, eggs, cream and cinnamon. Mix well and turn into pastry-lined, 8-inch pie pan. Cover with top crust, flute edge and cut slits so steam can escape. Bake at 450 degrees for 15 minutes, then reduce heat to 325 degrees and bake another 30 minutes. Makes one 8-inch pie. RHUBARB CUSTARD PIE Rhubarb 11/2 teaspoons baking soda 4 cups boiling water 11/2 cups sugar 2 tablespoons flour 2 tablespoons tapioca Dash nutmeg 1-2 eggs 2 tablespoons cold water Butter Pastry for 10-inch, double-crust pie Cut enough rhubarb in small chunks to measure 5 cups; turn into heatproof bowl. Dissolve baking soda in boiling water; pour over rhubarb, then drain immediately. Mix together the sugar, flour, tapioca and nutmeg; add to the rhubarb and let stand 15 minutes. Beat together egg/eggs and water; add to the rhubarb mixture and mix well. Turn filling into pastry-lined, 10-inch pie pan, dot with butter, cover with the top crust, flute edge and cut slits. Bake at 400 degrees for 15 minutes, then reduce heat to 325 degrees and bake about another 40 to 50 minutes. Makes one 10-inch pie. As you hopefully do know, the Forum is always happy to receive your contributions and requests, so don't hesitate to send them along to Judyrae Kruse at the Forum, c/o The Herald, P.O. Box 930, Everett, WA 98206. Please remember that all letters and e-mail must include a name, complete address with ZIP code and telephone number with area code. No exceptions and sorry, but no response to e-mail by return e-mail; send to kruse@heraldnet.com. The next Forum will appear in Wednesday's Good Life section.

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