Rhubarb pie. In fact I made 2 because we had company and it was enjoyed by all. And it was as good as it looks. Not really being a baker it did take me all morning. But it was well worth it.
Picture was taken with the iPhone app Kitcam. There you can mix and match 15 lenses, 32 different films, and 20 frames. This is fast becoming one of my fav photo apps. And I like the graphic.
I was going for a Norman Rockwellesque look. Since I very rarely appear in any of my photos I had to set the shot up so my handsome hubby could point and shoot.
I played with the lenses, film and frames until I got what I wanted. Liked the punched up color, the frame and grayed edges. Also set the app to take continuous shots every 2 seconds. Lots of film, not too much pain and I though I would get one decent shot.
As I was researching to write this post I found that GhostBird Software, the developers of Kitcam, has been purchased by Yahoo! to become part of the Flickr team. As a result, it has now been removed from the App Store, though will continue to work for anyone who has already downloaded it. And if you've ever had the app you'll still be able to re-download it.
But to keep you from being too disappointed I'll share my rhubarb pie recipe.
Sour Cream Rhubarb Pie
I start with 2 deep dish frozen pie crusts from the store. If you make your own, well good for you.
FILLING 2 eggs, slightly beaten 1 c dairy sour cream 1Â 1/2 c sugar 2 T flour 1 t vanilla 1/4 t salt 3 1/2 c chopped rhubarb
TOPPING 1/4 c brown sugar 1/4 c flower 3 T butter
Preheat oven to 450.
FILLING: Mix first 6 ingredients in a bowl. Stir in rhubarb. Pour mixture into prepared crust. Bake 15 minutes. Reduce heat to 350 and continue baking 20-25 minutes. Add topping.
TOPPING: Mix together, sprinkle over pie and continue baking until pie is set.
Makes 8 servings.