MacKenzie Posted June 21, 2017 Report Share Posted June 21, 2017 I usually make one rhubarb pie a year and today was the day. Skipped lunch just to make sure I could eat a BIG piece of fresh rhubarb pie. Things are looking good. Poured the filling into the pie shell and added the lattice work. Baked at 400F for 35 mins. and called it done. Nice and juicy. Allowed it to cool for about 30 mins. and lifted that first slice out. I was so looking forward to having a big slice of this tart sweet juicy rhubarb pie. I had to scoop it out with a spoon! I hope the next piece comes out in tact. 2 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 21, 2017 Report Share Posted June 21, 2017 Bet it still tasted good though! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 21, 2017 Author Report Share Posted June 21, 2017 Thanks, Tony, this is the worst looking pie I have ever made but it tastes as good as it usually does.:) Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 21, 2017 Report Share Posted June 21, 2017 I hate when things don't work as expected. Glad it still tasted good. 1 Quote Link to comment Share on other sites More sharing options...
tony b Posted June 21, 2017 Report Share Posted June 21, 2017 I hear you, Charles! I'm extremely fussy about my cooking. I'm rarely satisfied, but when I am, it's ecstasy! Some rough patches on tonight's cook, like the unexpected thunderstorm that wasn't predicted at lunchtime! And, had some difficulties getting the MEATER to sync up with my phone for some reason? But, it finally did and we're off to the races on the rotisserie whole chicken, with an extra bonus (I'll post the cook later with details elsewhere in the Forum). 1 Quote Link to comment Share on other sites More sharing options...
ckreef Posted June 21, 2017 Report Share Posted June 21, 2017 2 minutes ago, tony b said: I hear you, Charles! I'm extremely fussy about my cooking. I'm rarely satisfied, but when I am, it's ecstasy! Some rough patches on tonight's cook, like the unexpected thunderstorm that wasn't predicted at lunchtime! And, had some difficulties getting the MEATER to sync up with my phone for some reason? But, it finally did and we're off to the races on the rotisserie whole chicken, with an extra bonus (I'll post the cook later with details elsewhere in the Forum). Totally agree with you. I feel most of my cooks are just the usual mundane cooks which is why I didn't post to much anymore. Every once in a while I have a moment of brilliance. Would love to see a mid rotisserie picture with the Meater. Quote Link to comment Share on other sites More sharing options...
Aussie Ora Posted June 22, 2017 Report Share Posted June 22, 2017 Bugger love rhubarb pie Outback Kamado Bar and Grill 1 Quote Link to comment Share on other sites More sharing options...
Steve M Posted June 22, 2017 Report Share Posted June 22, 2017 Looks pretty delicious to me. 1 Quote Link to comment Share on other sites More sharing options...
dstr8 Posted June 23, 2017 Report Share Posted June 23, 2017 (edited) Oh wow MacKenzie does that fresh rhubarb pie look so wonderful and takes me back to my childhood and growing up. My GrandMother grew rhubarb in her country garden. Although I like cakes I prefer a good homemade pie; preferably a crust made with leaf lard. My Mom baked each of the 4 of us kids whatever cake we wanted for each of our respective birthdays. But instead of cake for my birthday I asked her to make fruit pie instead. And my favorite is a 50/50 mix of fresh rhubarb and wild hand picked gooseberries. Yum! Thanks for the trip down memory lane! After all that is much of what drives us foodies to keep making good food! Dan Edited June 23, 2017 by dstr8 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted June 23, 2017 Author Report Share Posted June 23, 2017 Well, dstr, you just brought a smile to my face and some memories to my mind. Thank you. BTW this pie crust had Maple Leaf lard in it, the the way my mother made it, except she always did a fantastic crust. She could whip up a pie before breakfast. 2 Quote Link to comment Share on other sites More sharing options...
