Raggedyman
Res ipsa loquitur
SPRING - - - tis the season of the pie plant - Rhubarb.
what I'm sharing below was my grandmothers recipe. the story is that during the depression she got it from an old Jewish lady who worked with her at McKelvey's department store in Youngstown, Ohio. I don't know if that's true or not - but its what I remember hearing - and I remember that when we were kids we'd beg her to make this pie because it was so incredibly good. it was ALWAYS on the table at family gatherings and it works really great alongside some vanilla ice cream. she'd make it in a big square glass pan - it would be about 2"thick and it had a lattice crust. when I get to see her again in heaven I'll bet she'll have a piece waiting for me on the table.
BEWARE:
this is the ORIGINAL depression era recipe . . . so it calls for 4 CUPS of sugar - Raggedyann uses splenda or some other sugar substitute - she's the baker and I don't know the conversions
but I'm confident you'll be able to work it out 
RHUBARB CREAM PIE
Crust:
4 cups flour
1 TBSP vinegar
1 3/4 cups shortening
1 egg slightly beaten
1 TBSP sugar
1/2 cup water
1 tsp salt
Mix flour, shortening & salt until crumbly. Mix in wet ingredients and save about 1/4 of the dough for the top. Roll out to fit a 9 x 13 pan.
Filling:
8 cups rhubarb, cut in 1/2“ pieces
4 cups sugar
8 eggs
6 TBSP milk
1 1/2 tsp nutmeg
1/2 cup flour
1 – 15 oz can crushed pineapple (drained) - OR - 15 oz frozen strawberries (drained).
Mix eggs, sugar, milk, nutmeg & flour together. Pour over rhubarb and pineapple (or strawberries) & mix. Pour into pie shell, dot with butter. Cut narrow strips of dough & weave on top of filled pie to create a lattice top crust. Bake @ 350 for 1 hour & 15 min. or until golden brown.
what I'm sharing below was my grandmothers recipe. the story is that during the depression she got it from an old Jewish lady who worked with her at McKelvey's department store in Youngstown, Ohio. I don't know if that's true or not - but its what I remember hearing - and I remember that when we were kids we'd beg her to make this pie because it was so incredibly good. it was ALWAYS on the table at family gatherings and it works really great alongside some vanilla ice cream. she'd make it in a big square glass pan - it would be about 2"thick and it had a lattice crust. when I get to see her again in heaven I'll bet she'll have a piece waiting for me on the table.
BEWARE:
this is the ORIGINAL depression era recipe . . . so it calls for 4 CUPS of sugar - Raggedyann uses splenda or some other sugar substitute - she's the baker and I don't know the conversions
but I'm confident you'll be able to work it out RHUBARB CREAM PIE
Crust:
4 cups flour
1 TBSP vinegar
1 3/4 cups shortening
1 egg slightly beaten
1 TBSP sugar
1/2 cup water
1 tsp salt
Mix flour, shortening & salt until crumbly. Mix in wet ingredients and save about 1/4 of the dough for the top. Roll out to fit a 9 x 13 pan.
Filling:
8 cups rhubarb, cut in 1/2“ pieces
4 cups sugar
8 eggs
6 TBSP milk
1 1/2 tsp nutmeg
1/2 cup flour
1 – 15 oz can crushed pineapple (drained) - OR - 15 oz frozen strawberries (drained).
Mix eggs, sugar, milk, nutmeg & flour together. Pour over rhubarb and pineapple (or strawberries) & mix. Pour into pie shell, dot with butter. Cut narrow strips of dough & weave on top of filled pie to create a lattice top crust. Bake @ 350 for 1 hour & 15 min. or until golden brown.
