I am SO excited to write this blog post! The Pie Queen from Ohio, my wonderful and loving Mother, was here to make pies with me!
Actually, both of my parents were here this past week making their annual pilgrimage to Boise. I always LOVE having them here, not only because they are really sweet and interesting people to be around, but because they help out in so many ways. With their assistance, Travis and I can finally play “man-to-man” defense with the boys, instead of “zone” when we are alone.
My dad constantly helps to engage the boys by reading or playing with them, or giving them baseball pointers in the back yard. One day, he even succumbed to manual labor by helping me move multiple truck loads of top soil from the house of a distant neighbor to our garden! He is almost 70 years old!
As for my Mom, she never sits down. She is either cooking something delicious in the kitchen, sewing on a missing button from a suit jacket, loading or unloading the dishwasher, or folding our Mount St. Everest of laundry.
My parents make me feel special because they still take care of me. I have to admit, I love receiving their help which digs me out of the daily grind of chores and monotony of parenthood. So thanks Mom and Dad for your constant love and generosity. I appreciate your parental sacrifices more and more every day and I pray that I can give as unselfishly to others as you constantly do for me. I love you both so very much!
As for the pie, it was Mom’s choice. She picked something she has never made before and she found this recipe in my Pie cookbook by Ken Haedrich. With 300 home-made pie recipes to choose from, it is very easy to find something that suits the fancy. Ken calls this Elizabeth’s Pie in the cookbook, but for description-sake, I am calling it Rhubarb with Fruit. As you will see below, Ken’s recipe suggested using an oil pastry, but since oil pastry is my Mom’s specialty, we substituted hers in for Louise’s. Here is Mom’s again for your reference.
JAN MOM’S PIE PASTRY
- 1 cup flour + 2 tablespoons
- pinch of salt
- 1/3 cup Crisco vegetable oil
- 2 tablespoons cold water
Mix flour, salt and oil with a fork. Add water and form into a ball. Roll between two pieces of wax paper. Peel top layer of wax paper off and flip other layer of wax paper and rolled dough onto a 9″ pie pan. Form decorative crust. (Poke holes around rim of crust if single). Bake for 12-14 minutes at 400° or until golden brown if recipe asks for a “baked pastry shell”. Cool on a wire rack.
Here she is doing the thing that she does best!
RHUBARB WITH FRUIT PIE (or Elizabeth’s Pie)
Thank you Mom for making this pie so special! I have been looking forward to your visit for a long time. I will have another guest pie maker, my brother Dan, at the end of the month. He and his wife, Gina and their three boys will be visiting us from Denver over Memorial Day weekend. And he has been insistent on baking a banana cream pie together, so stay tuned for that.
- Mom and I probably used 4 tablespoons of the quick cooking tapioca instead of the required 2. Honestly, we just like tapioca as a filler better than flour. Other than that, we pretty much followed the recipe verbatim.
- This was the first pie in which Mom has used a milk glaze on her crust. She and Dad were both surprised by how pretty it looked (light brown in color) when it came out of the oven.
- The baked filling of the granny smith apple had a firmer texture than that of the rhubarb and berries, so you obviously knew when you were biting into the tree fruit. The flavors of all four fruits complemented each other and yet were very distinguishable. This pie was delicious. It rates a 9.5 in my book, especially if you have it à la mode.