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Monday, 30 July 2012

Sour Cream Rhubarb Pie -Maggie’s favorite pie from her Mom


Recipe Title: Sour Cream Rhubarb Pie - Maggie’s favorite pie from her Mom Helen's recipe collection

By: Miriam Borys

Ingredients:

PASTRY

5 cups all-purpose flour
2 tsp. salt
1 egg
1 lb. shortening
2 tbsp. white wine vinegar or white vinegar
1 cup ice water
1 tbsp. brown sugar
1.     Mix together flour, salt and brown sugar. Whisk together to remove the lumps.
2.    Cut up shortening into small cubes, return to cooler to keep cold.
3.    Add vinegar and egg to liquid measure cup. Beat with a fork.
4.    Add enough ice cold water to egg/vinegar mixture to make a total of 1 cup of liquid.
5.    Place measured dry ingredients in a large bowl if mixing by hand.
6.    Add shortening and with a knife or a pastry blender start cutting the shortening in to the flour until all the shortening is dime size and mealy.

Miriam's Time Saving Tip If using a stand mixer in pastry making do not multi task. Stay at the mixer and pulse the machine on and off until the flour and shortening are slightly mixed but not totally combined. There should still be big size chunks of shortening showing and plenty of loose flour. Do not be alarmed at this because if you go too far at this stage you will ruin the pastry.
7.     Add liquid to mixing bowl and with a fork mix liquid in. Do not over mix at this stage or your pastry will be tough. Gently form into a ball with your hand.
8.    Roll dough up into a disc and wrap in parchment paper and then in a clean plastic bag and store in cooler until needed.
Miriam's Time Saving Tip Making this pastry ahead is a great time saver. It keeps well for over a week in the fridge as long as it is wrapped well. After making pies freeze the remaining pastry for use later.


SOUR CREAM RHUBARB PIE FILLING
1 unbaked pie shell
5 cups rhubarb
1 egg
1 ½ cup granulated sugar
1/3 cup flour
1 cup sour cream
2 tbsp. Irish cream liqueur
½ cup flour
½ cup brown sugar
¼ cup melted butter

Melt butter. In a small bowl mix ½ cup flour and brown sugar with melted butter. Set aside for topping.
In another bowl mix together egg, granulated sugar, 1/3 flour, and sour cream. Whisk to remove lumps. Set aside.
Wash and dice rhubarb.
Line the bottom of an unbaked pie shell with fresh rhubarb.
Pour sour cream mix flour topping.
Bake in a 400 degree preheated oven for 15 minutes and reduce heat and bake for 50 minutes more until mixture just starts to bubble out and pastry is golden brown.


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