Another adult skater has been a loyal commentator on my blog. (Her blog is called “Eva Bakes,” on which she shares all kinds of delicious recipes. On Fridays she posts entries about her skating adventures, including her recent performance in the Championship Gold Ladies event at Adult Nationals 2015.)
Eva asked for Harriet’s rhubarb pie recipe, so I thought I’d post both that one and the one for my friend Carol’s deep fudge pie.
But first, a little pie poem, dedicated to Eva and sung to the tune of “My Favorite Things.”
Lemon meringue so fluffy and downy,
I’ve got a fudge one that tastes like a brownie,
Strawberry rhubarb, I cannot deny,
These are a few of my favorite pies.
Pecan or apple, there is nothing to it,
Raspberry, blueberry, all berries will do it.
Since so much skating has trimmed down my thighs,
These are a few of my favorite pies!
Carol’s Deep Fudge Pie
1 9″ unbaked pie crust (1 stick [1/2 c] of butter, 1 cup of flour, salt, 1 T sugar, plus 3 T ice water)
3 (1 oz.) squares unsweetened chocolate
1/2 c. butter
3 T light corn syrup
1-1/2 c sugar
1/4 tsp. salt
1 tsp vanilla
Make pie crust in a food processor by cutting a cubed stick (1/2 c) of butter into a cup of flour, salt, and a tablespoon of sugar, then adding ice water until the whole thing comes together into a ball. Refrigerate for 15 minutes and then roll out into a 9″ pie pan. Prick pie crust with fork. Bake in 400 degree oven 10 minutes or until golden.
Meanwhile, melt chocolate with butter over hot water or in microwave. Cool slightly.
Beat eggs until light and fluffy. Slowly beat in corn syrup, sugar, salt, and vanilla. Beat in cooled chocolate mixture; blend well. Pour into pie shell.
Bake in 350 degree oven for 25-30 minutes or until top is crusty and filling is set around edges (Do not overbake; the pie should still be soft in the middle.) Cool on rack. Serve with vanilla ice cream or whipped cream.
Harriet’s Rhubarb Pie
1 cup flour
5 Tbs. confectionery sugar (1/3 cup)
1/2 cup butter or margarine (not soft)
2 eggs, beaten
1 cup sugar
1/4 tsp. salt
1/4 cup flour
3-4 cups rhubarb cut to 1/4″ lengths (I use 4)
1/2 tsp. Vanilla
3/4 TBL Cinnamon
Crust: Mix flour and confectioner’s sugar and cut in butter/margarine with a pastry blender (or you can use the food processor to first cut in the butter and then add a few tablespoons of ice water until the mixture forms a ball). Press mixture into a 9 or 10 inch pie pan (10 if 4 cups rhubarb used). Bake 15 minutes at 350 degrees.
Pie: Beat eggs and stir in sugar, salt and flour. Mix in rhubarb and spoon into the hot crust. Bake at 350 degrees 50 to 55 min. until top starts to brown lightly. Serve hot or cold.