Nancy J.'s StoryI went to my rhubarb patch this morning, 6/22/12 ..thinking to make a litle rhubarb syrup..but was happy to see maybe, enough for a pie.
But while cutting up the rhubarb there was only 2 cups.I needed 3. thinking what to do..I remembered Grandma telling me to add a cut up apple to blueberry pie...for the needed flavor inhancement. No apples.But I just happened to have 2 ripe pears. I Cut up and added to the rhubarb.Perfect..I was ready to make a pie.I wanted to use up whipping cream I had in the refrigerator..A few extra ingredients added, and my "EXTRA CREAMY RHUBARB PEAR PIE" was born!
cut up -fresh rhubarb
cut up -fresh pear
unbaked pie shell
sprinkle of cinnamon and a couple dabs of butter.
5Pour into the pie shell.
Sprinkle with cinnamon .
Ad a couple dabs of butter to the top.This makes it's own crunch topping.
Bake 45 minutes.
Cover the crust rim 1/2 way thru..with aluminum.
6Remove and cool.
Refrigerate till serving time.
It needs no whipped cream...
it is baked right in the pie!!
This turned out so creamy,smooth, yummy, sweet, tart flavor with just a touch of cinnamon and vanilla...
A sure winner...
I have made ,many different rhubarb pies in my lifetime.But this recipe will always be number one in my home.
Once you try it..you may agree with me..Nancy 6/22/12