MacKenzie Posted May 30, 2016 Report Share Posted May 30, 2016 (edited) The rhubarb in my garden is perfect for a pie right now so- made the filling, sugar, flour, salt, egg and rhubarb. Now for the crust, the bottom is easy- Pour the filling in- Now for the hard part, the lattice top. Add the edge protector- Put it on the KK @ 425F for 50 - 60 mins. Baked. Slice removed and look at that juice. A slice (if you can call it that) of warm rhubarb pie. Edited May 30, 2016 by MacKenzie 1 Quote Link to comment Share on other sites More sharing options...
Bruce Pearson Posted May 30, 2016 Report Share Posted May 30, 2016 That does it I have to go out and get some pie. Looks great and bet it tastes better. I think after reading the forum for the past week or so I bet not too many KK owners use they're ovens anymore. I for one haven't used my oven since i moved into this house 27 years ago, and not because i use my grill. I have just been eating out every meal, pretty pathetic huh? but that is all about to change now that I have my BB32. I'm building an outdoor kitchen on my patio. Happy grilling everybody. And GOD bless AMERICA!! 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted May 30, 2016 Report Share Posted May 30, 2016 @MacKenzie - now you've gone and done it! Diet ruined! Diet DEAD! What a Greta pie. I love ehibarb pie and that's one I could love for, oh, say 30 minutes, if that long. That's all it would take for me to eat that whole pie and eat a gallons of vanilla bean ice cream! Kudos to ya! Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted May 30, 2016 Report Share Posted May 30, 2016 1 hour ago, Bruce Pearson said: That does it I have to go out and get some pie. Looks great and bet it tastes better. I think after reading the forum for the past week or so I bet not too many KK owners use they're ovens anymore. I for one haven't used my oven since i moved into this house 27 years ago, and not because i use my grill. I have just been eating out every meal, pretty pathetic huh? but that is all about to change now that I have my BB32. I'm building an outdoor kitchen on my patio. Happy grilling everybody. And GOD bless AMERICA!! @Bruce Pearson - my Friend, I bought a high dollar convection oven when I moved into my new home about 2 years ago. I haven't used it but a handful of times. TheBeast, my BB 32, handles everything. My KKs are the world's best convection ovens. Bar none. Be well and YES! God bless America! Quote Link to comment Share on other sites More sharing options...
tinyfish Posted May 31, 2016 Report Share Posted May 31, 2016 Look at that pie. What about some home made ice cream. Quote Link to comment Share on other sites More sharing options...
ckreef Posted May 31, 2016 Report Share Posted May 31, 2016 Great looking pie. Strangely enough I've never had a Rhubarb pie. Mrs skreef has eaten them her whole life. She says she's going to make one soon. Sent from my XT1585 using Tapatalk 1 Quote Link to comment Share on other sites More sharing options...
Jon B. Posted May 31, 2016 Report Share Posted May 31, 2016 I LOVE rhubarb pie.........................Yum, yum!!!!! Quote Link to comment Share on other sites More sharing options...
Shuley Posted May 31, 2016 Report Share Posted May 31, 2016 I haven't had rhubarb pie in years. Yours looks fantastic! Quote Link to comment Share on other sites More sharing options...
tony b Posted May 31, 2016 Report Share Posted May 31, 2016 @MacKenzie - great looking pie. Now that you know how to lattice pie crust, you know how to weave the bacon blanket for a fattie! @Bruce Pearson - when I remodeled my kitchen about 8 years ago, I did not put in a conventional oven, as I rarely used the old one. The KK gets all the big stuff and small stuff works great in the counter-top convection oven (brick lined Cuisinart). Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted May 31, 2016 Author Report Share Posted May 31, 2016 Thanks, everyone. I highly recommend rhubarb pie if you haven't tried it before. It is delicious. Quote Link to comment Share on other sites More sharing options...
Syzygies Posted June 1, 2016 Report Share Posted June 1, 2016 (edited) As luck would have it, our first (off-brand) ceramic cooker arrived a dozen years ago, just as our indoor oven went on the fritz. Using extruded coconut charcoal, there was hardly a hint of smoke in this strawberry rhubarb pie. My true childhood favorite is sour cherry pie (we had a tree), but strawberry rhubarb is a close second. Edited June 1, 2016 by Syzygies 2 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 1, 2016 Author Report Share Posted June 1, 2016 I totally agree about the sour cherry pie, come the end of July I hope to be posting a cherry pie. As a child I used to climb my grandmother's s. cherry trees to pick cherries for her to make pies and jam, but that was after I ate my fill. :) Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 1, 2016 Report Share Posted June 1, 2016 As a boy growing up I remember my dear Mom making strawberry-rhubarb pie that was to die for. She grew her own rhubarb in her garden. How my Mom raised 5 kids, managed a house, drove us everywhere for sports, etc. I will never know. We always had tasty treats after school like her pies, cobblers, cakes, cookies, I'll never know. @Syzygies - that's a very tasty looking pie on the KK. Kudos to ya! Quote Link to comment Share on other sites More sharing options...
Geo Posted June 1, 2016 Report Share Posted June 1, 2016 OMG, MacK! Rhubarb pie is my son's absolute favorite. He can't eat strawberries, but I make/purchase a rhubarb pie every year for his birthday. Just made one last month! Didn't try it on the KK, but now that I've seen your incredible pictures, I've gotta try it. Would you mind sharing the recipe for the ingredients you used? I've gotta send your pictures to him. He'll be salivating at work!!! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 1, 2016 Author Report Share Posted June 1, 2016 Thanks, Geo. This is my Mum's recipe and the same one that I use. The filling: 4C rhubarb 1.5C white sugar 3T flour 1 egg Pinch of salt Mix all ingredients together and pour into a pastry shell. Cover with lattice and bake at 450F for 40 mins or until cooked, nicely browned. * I used a lower temp so mine took almost 60 mins. to cook. 1 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted June 1, 2016 Report Share Posted June 1, 2016 @MacKenzie - WOW! That's so simple even I can follow that recipe! Thanks! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 1, 2016 Author Report Share Posted June 1, 2016 CC, it's so simple I can remember it. 1 Quote Link to comment Share on other sites More sharing options...
Geo Posted June 1, 2016 Report Share Posted June 1, 2016 Thanks so much for the recipe, MacK. Dan will be beside himself when he gets the pie. He might even share a slice with me. Will post pictures, but probably won't look as lovely as yours. You're the greatest!!! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 1, 2016 Author Report Share Posted June 1, 2016 Geo, you are very welcome and I sure hope Dan loves it and I'm sure he will be thrilled since you are going to make it for him. Quote Link to comment Share on other sites More sharing options...
dstr8 Posted June 2, 2016 Report Share Posted June 2, 2016 That's just insane MacK! Rhonda made rhubarb crisp a couple weeks ago. And now your wonderful looking rhubarb pie gets my mouth o'watering! Grew up eating rhubarb pie...and also another midwest/upper midwest farm favorite: Gooseberry. On occasion my Mom would mix rhubarb and gooseberry together for a wonderfully different pie. Quote Link to comment Share on other sites More sharing options...
