Last night I baked my fourth rhubarb pie of the summer, and again, I missed the mark of memory for my brother.
I wanted to share a few pics with you today, so you could see what I have been up to as I have attempted to recreate Gramma Foulkrod’s home-made and singularly excellent Rhubarb Cream Pie.
Experiment No. 1 we do not have a picture of, but I can tell you it was different from all the rest. That first rhubarb pie was made in the fashion of a true cream pie (because I didn’t yet know what I was doing…). It’s shell was baked ahead of time, and the filling made on top of the stove. It was wayyyyyyyyyyy sweet; too much so for this sugar addict’s taste, so I won’t be repeating that recipe EVER again.
Note: When a slice of pie is too sweet for a sugar addict, you know it’s too sweet! It was creamy though, and creaminess is a must-have for any cream pie–hence the name. 😉
Experiment No. 2 looked like this:
I still do not care for rhubarb pie.
Rhubarb pie comes in a variety of colors, flavors, and aromas.
I liked rhubarb pie No. 2 the best!
My brother is still undecided about which recipe he prefers, although I believe he is leaning toward rhubarb pie No. 2, but with bigger chucks of rhubarb and more of them inside the filling.
My review of each pie…
- A true cream pie, but the filling was too sweet.
- Not enough fruit, but a decidedly pleasant citrus taste.
- Too much of a custard texture. Not really a “cream” pie.
- Missed that citrus smell and taste we liked. Too much nutmeg. Not a fan.
Pie No. 4 tasted more like a pie you would serve at Thanksgiving or Christmas. It was not creamy enough, had too much of a custard texture, and was devoid of the citrus flavor that really added a nice tang to the rhubarb but still kept the pie sweet. No. 4 also cooked too long, so an unpleasant brown exterior appeared on the top of the pie. When it first came out of the oven, the top of pie No. 4 was caramelized and hard. I thought it would stay that way, but it didn’t. As it cooled, the topping absorbed the pie’s creamy filling and softened considerably. Still, I did not like the look of it, nor the wee taste of filling that I sampled.
So, there you have it! My brother and I are in agreement that rhubarb pie no. 2, made with orange juice (not gramma’s pie recipe), is the winner of this summer’s rhubarb pie bake-off experiment. We have depleted our rhubarb stores at this point (unless we buy some at the grocers, and at $4.99 lb, I doubt we will), so this experiment is declared over.
Next up? Peach cream pie. Stay tuned for pending reviews.
Do you eat pie? What is your favorite pie flavor?