Happy Memorial Day, in honor of this special day, and Rhubarb season, I present to you this super easy pie! Don’t tell anyone, but since we are on vacation, I didn’t feel like spending my whole day in the kitchen making pie crust, so I cheated! I used Pillsbury, and filled it with the most mouth watering Rhubarb filling, fresh from Visser Farms at the Holland Farmers Market. Super easy, the only hard part is waiting for it to bake! I topped it off with local ice cream from Hudsonville, and there you have it!
I would like to thank all of you that have served our Country in the past and in the present. I especially would like to thank my Grandfather, Mike Zegarac, who is in heaven. He was a Tank commander under General Patton. Also Pete’s Dad, Morgan Evans, who flew B-25 and B-17 Bombers. I want to thank my Uncle, Pete Wojtowicz, for serving in the Vietnam war, he stepped on a landmine and it blew up, thank God he is okay, but has been suffering for years from shrapnel wounds. Thank you to everyone for your service!
Recipe by: Stacey Evans
• 2 pie crusts from Pillsbury, or be my guest and make your own!
• 1 1/2 lbs fresh, Rhubarb, chopped into 1/2 inch pieces
• 1 1/2 cups sugar plus 2 Tbs. for the top
• 1/4 cup flour
• 1 tsp. cinnamon
• 1/2 tsp. salt
• 3 Tbs. butter chopped
• 1/4 cup whole milk
1. Chop the Rhubarb and put into a large mixing bowl.
2. Add the 1 1/2 cups sugar, 1/4 cup flour, cinnamon, and salt. Stir.
3. Let macerate for 1 hour, sitting at room temperature. Stir every 15 minutes.
4. Preheat oven to 400 degrees.
5. Set out pie crusts to room temperature and place one in the bottom of the pie plate. Place pie plate on a tin foil lined cookie sheet.
6. Add Rhubarb filling and dot with 3 Tbs. butter.
7. Top with second crust and make 3 slits in the top to vent.
8. With your fingers dot top of the crust with the whole milk.
9. Sprinkle with 2 Tbs. sugar
10. Bake for 45 minutes, or until golden brown.
11. Serve with vanilla ice cream.