Runny rhubarb pie

[igenlode]

I made another rhubarb pie, carefully using only half an egg this time, which was every bit as delicious as the first (and the butter-potato pastry was gorgeous... I no longer have a shortage of butter, only of flour and sugar!)
But it was every bit as runny inside as the first attempt, if not more so -- maybe the extra half egg *did* help it to set, or maybe the filling ended up more liquid because I was called away in the middle and had to leave the fruit to effectively 'macerate' for a couple of hours in its sugar-butter-lemon mixture. I tried brushing the inside of the pastry with plum jam to help seal it against the soggy fruit, but it didn't have any discernible effect; I did wonder if I should blind-bake the shell, but I really don't see how you can do that with a double-crust pie recipe. The unbaked top wouldn't stick to the pre-baked bottom when you came to put it over the filling!

It would be more aesthetically pleasing if the juices set to a more solid custard, rather than being just buttery lemony rhubarb juice, but it's very tasty anyway :-)

Comments

[sallymn]

Sounds yummy, which is the main thing :)

[igenlode]

Actually, thinking about it, the most practical solution would probably be to make it as a top-crust pie, at which point it wouldn't matter how wet the filling was...