Telling us, “It’s that time of the year — rhubarb!’’ Everett cook and frequent Forum helper-outer Lavon Woodey says she has another good crop coming along, and supplies us with a favorite dessert based on an old Pillsbury Bake-Off recipe.
It makes a 10-inch pie she describes as “a wonderful blend of sweet, sour and in-between flavors,’’ and mentions, “I like to do a basket weave for the top crust.’’
Before we get to that pie, though, Michele Hoverter of Everett shares her how-to for a spanking new pie creation.
“Just wanted to let you know that I enjoyed the mile-high strawberry pie (which appeared in the March 7 Forum),’’ she writes, “but I thought it a little on the too-sweet side.
“As I had a bumper crop of raspberries in the freezer from last year, I used frozen raspberries and one stalk of fresh rhubarb, about 3/4 cup after it was cut in 1-inch slices, cooked in a little water and cooled. It was just right for my taste.
“Additionally, as a gluten-free test, I made a coconut-pecan pie crust.’’
Now for Lavon’s recipe:
Ruby fruit pie
Pastry for 10-inch, deep-dish, double-crust pie
1cup sugar
1/2teaspoon nutmeg
2tablespoons tapioca
1can (20 ounces) pineapple chunks
1can (20 ounces) sliced peaches
2cups sliced fresh rhubarb
2tablespoons butter, cut in bits
Mayonnaise and sugar for topping
In a large mixing bowl, combine the sugar, nutmeg and tapioca and mix well. Drain the pineapple chunks and peaches and add to the sugar mixture along with the rhubarb; stir gently to combine thoroughly.
Turn into a pastry-lined, 10-inch deep-dish pie pan and dot with the butter.
Cover with the top crust, flute edge and cut a few slits to vent steam. Brush with mayonnaise and sprinkle with sugar. Bake at 425 degrees for 10 minutes, then reduce heat and bake at 350 degrees for 50 minutes.
Makes one 10-inch, deep-dish pie.
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 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 Monday’s Good Life section.
Talk to us
> Give us your news tips.
> Send us a letter to the editor.
> More Herald contact information.
