PIES “GET THEM WHILE THEY ARE HOT OR COLD!!!!!!!!!Did you ever feel in a rut and just want to break out and cause a ruckus and have a new beginning and  make your world the world you want it to be. To be a gifted child or have a gifted pocketbook bequeathed to you with lots of gold coins and wishes from afar. To have the best that money can buy can buy you happiness, but it can not give you what dreams many dream about. They dream about what they can create to contribute to the world today and the legacy they will leave for future generations. How about you?

I know it is such a small part, but I will vow to make the greatest pies ever, Yes, Indeedy!!

  • Preheat oven 400 degrees
  • 1- 8-9 inch pie crust (unbaked)
  • 1-1/2- 2  cups- of rhubarb cut in 1/2 inch slices
  • 1- 1/2 cups of water
  • Pinch of salt
  • 1/2 cup of oatmeal
  • 1/4 cup of brown sugar
  • 2 tablespoons of molasses (optional)
  • 1/2  cups granulated or castor  sugar
  • 1 teaspoon of vanilla extract (or use vanilla bean and remove)
  • 2 tablespoons of lemon juice
  1. Make pie crust
  2. Place saucepan on burner and heat water to boiling
  3. Add rhubarb to water  and turn down to simmer
  4. Cook to almost tender, add sugars, molasses, vanilla and lemon and salt to the pan
  5. Turn heat up higher to boil, while stirring and smoothing sugars
  6. Remove from heat and place on the side to cool slightly
  7. Place filling in pie crust and bake in 400 degree oven for 10-15 minutes or when solid
  8. Remove and let cool
  • 1- 20 ounce can of crushed pineapple
  • 2 egg yolks
  • 2 egg whites (whipped stiffly)
  • 2 teaspoons of cornstarch
  • 1 tsp flour
  • 1/2 cup of brown sugar
  • 1/3 cup pastry sugar or powdered
  1. Place a strainer over saucepan and drain juice into it
  2. Break the 2 egg yolks into a cup
  3. Heat pineapple juice in saucepan to boiling point
  4. Take a touch of hot pineapple juice and add to the egg yolks in the cup  and stir till blended
  5. Use a rubber spatula and return the egg yolks and juice back to the pan of just pineapple  juice, stir and add flour and  cornstarch in to mix, now the pineapple, the  brown sugar and powdered sugar. Stir untill well blended. Take off burner to cool slightly.
  6. With a mixer whip egg whites to a stiff consistency
  7. With a rubber spatula pour egg whites  over top of pineapple mixture and start folding the egg whites in. down and over, never mixing always up and down.
  8. After folding egg whites in, pour entire mixture on top of pie in the pie shell, smooth till edges and puff up.
  9. Bake in 400 degree oven for 10 minutes or untill lightly brown on top.
  10. Top with assorted berries.

About piesandeyes

I am a Chef, a Baker, a foodie, I love pots and pans, bakeries, and especially pies! I love the smells of something baking in the oven and I could live just standing next to a stove.
This entry was posted in Food Thoughts, Pies, Uncategorized. Bookmark the permalink.

2 Responses to RHUBARB BREAKOUT!!!!!!!!!!!!!!!!!HAPPY NEW YEAR!!!!!!! THE FIRST DAY OF THE REST OF YOUR LIFE!!!!!!!!!

  1. Wow! Top marks for effort! I’ve never had rhubarb pie before, they tend to enjoy it as a crumble/cobbler here but it seriously sounds great with pineapple. Sweet & tangy are slways a winner in my book.

    Sounds like the summer heat isn’t getting you too down with the baking frenzy going on 😉

    • piesandeyes says:

      The summer heat is getting to me! There are days when you don’t feel like doing anything, never mind doing some baking! But this is what I like to do, so do the best you can! I’ll still take the summer over the winter any day! Thanks,, and always enjoy yourself!

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