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1920s rhubarb pie
Rhubarb pie (from the Hot Sweets section of the 1920s booklet rather than the Cold Sweets section containing Rhubarb Fool, Rhubarb Moulds 1 and 2, etc) was very successful, and would have been even more successful and a good deal more refined if I had followed the recipe more precisely, and used short pastry and put in only half an egg when halving all the quantities! I added the extra half-egg at the last minute on the grounds that this didn't really count as liquid and would 'help it to set', but ought to have put it in the fridge as originally planned and used it for other purposes.
The creamed lemon, butter, sugar, egg and juices from the rhubarb as it cooks form a delicious lemon-pie-style filling, although of course mine was too runny even after being baked an extra ten minutes, and the pastry (made with oil and wheatmeal flour, as I'd already put the butter in the filling) was too hard.
Full quantities would make quite a large pie; I used 8oz of flour to make a top and bottom crust, and got four helpings out of one giant stick of rhubarb, although with a pie funnel and a deeper dish I could probably have got a good deal more filling into about the same quantity of pastry.
If you were neurotic about 'soggy bottoms' (every home-made pie I have ever eaten since childhood, from steak and kidney to lemon meringue, has had the filling soak into the pastry; I assumed they were supposed to be like that), you could probably brush the bottom layer of pastry with a jam glaze; I don't think one can blind-bake a double-crust pie, because the top layer of pastry wouldn't stick down.
Rhubarb Pie.— Cream together 2 ozs. of butter and 4ozs. of sugar, then add a beaten egg. Chop up 3 good sticks of rhubarb and add to the mixture, with 2 ozs. of Sun-Maid seedless raisins or sultanas and the juice of half a lemon. Put into a plate lined with pastry, cover with crust, and bake in a quick oven for about half an hour.
The creamed lemon, butter, sugar, egg and juices from the rhubarb as it cooks form a delicious lemon-pie-style filling, although of course mine was too runny even after being baked an extra ten minutes, and the pastry (made with oil and wheatmeal flour, as I'd already put the butter in the filling) was too hard.
Full quantities would make quite a large pie; I used 8oz of flour to make a top and bottom crust, and got four helpings out of one giant stick of rhubarb, although with a pie funnel and a deeper dish I could probably have got a good deal more filling into about the same quantity of pastry.
If you were neurotic about 'soggy bottoms' (every home-made pie I have ever eaten since childhood, from steak and kidney to lemon meringue, has had the filling soak into the pastry; I assumed they were supposed to be like that), you could probably brush the bottom layer of pastry with a jam glaze; I don't think one can blind-bake a double-crust pie, because the top layer of pastry wouldn't stick down.
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I had cold rhubarb pie for lunch, and it was just as good cold, if not better; the filling had set and/or continued cooking as it cooled, and the lemony flavour is more evident when chilled.