Years ago my family rented a beach house in the little town of Cape Porpoise on the coast of Maine. It was a nice and relaxing get-away for the summer.
For dinner, we’d head into town in the late afternoon and pick up lobsters and steamers from a little lobster shack and salad greens, tomatoes and fruits from the farm stands. In this cute country store, I spotted about five homemade pies, one of which was rhubarb.
The lady storekeeper told us that a “little old lady” in town makes the pies and that they are the best around. She did not tell a lie. My family gobbled up that pie that evening like there was no tomorrow. You can only guess where we headed the next day.
We have tried to re-create this pie over the years and it’s just not quite the same. Our versions are pretty good, but maybe what's missing is the atmosphere of that beach town – the little store, plenty of sun and the salt air.
Here’s one my mother makes – it is easy and delicious.
Your favorite piecrust recipe, homemade or store bought (they’ve come a long way in the store-bought products so make life easy on yourself) for two crusts
1 ¼ cups sugar
3 Tbs. flour
3 ½ cups fresh raw rhubarb, washed well, ends trimmed, and cut in ½ inch pieces
2 large eggs, beaten
Line your 9-inch pie plate with the bottom crust. In a large bowl, stir together the sugar and the flour. Mix in the rhubarb and eggs and stir well. Place on top of bottom crust. Add the top crust in either a whole piece with cut-outs (to vent) or in a lattice-style design where you overlap large strips of the crust.
Place the pie on the middle rack of a 350 degree preheated oven and bake for one hour. After one hour, test the pie to make sure the rhubarb is soft. If about half-way through baking the edges of the crust seem to be getting too dark, cover them with foil.
Serve as is, or with ice cream or whipped cream.
You can definitely add sliced fresh strawberries to this recipe to make it a rhubarb-strawberry pie!