Monday, June 22, 2009

Rhubarb custard pie

One of the best uses for rhubarb. Here prepared by my mother, Constance St.-Pierre, in her own kitchen, for Josh and I a few days before we embarked on a 6-day canoe trip on the Allagash and St-John Rivers in Northern Maine.

Prepare a pie crust: Mix 1 cup flour, 1/2 tsp of salt and 1/4 cup lard with a fork until crumbly. Add cold water slowly, mixing until you have a soft, pliable ball. Roll out a little more than half of it on a floured surface and place in a pie dish.

Wash and chop (no need to peel) about 4 rhubarb stalks, until you have a cup of it. Mix with 1/8 cup of flour, 1/2 cup of sugar, 1 egg and 1 tblsp fresh-squeezed lemon juice.

Pour the rhubarb mix into the pie crust. Roll out the rest of the dough and cover, pinching the edges.

Pour a little melted butter over the crust and sprinkle some sugar over the whole thing. Bake at 400 for 10 minutes then at 350 for another 30 minutes or so.

Josh and I ate the big pieces in the event that they might be our last if we died on the Allagash, and my mother, who as a stomach-cancer survivor is redefining the meaning of senior-citizen portions, ate the little one.
(Note: this is a half-recipe).

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