Rhubarb Pie

It’s no secret here on my blog, that I am a teacher . . . it IS a secret where I teach though!  Bahahaha.

I’m proud to be a teacher, and love that I have such an amazing job to go to every day.  I don’t talk about my teaching job on the blog for a couple of reasons, the most important being that I don’t want to . . . Kindergarten has nothing to do with Cookies, Cupcakes or Cardio.  Duh.

I have been surrounded by teachers my entire life.  Thirteen years of teachers in public education.  Six years of post secondary teachers.  My parents are teachers, some of my aunts and uncles are teachers.  My friends are teachers.  I. Work. With. Teachers. Every. Day.  Need I say more?

Thinking WAY back to my teachers in elementary school, when we were able to spend all day everyday with one person, these individuals left the biggest impression on me. I remember some very fondly and there are some who I have managed to stay in touch with into my adulthood.   That’s the great thing about living in a small town . . . and the completely weird thing about living in a small town!

One of these special teachers with whom I was able to stay in touch with was Mrs Casey and I had her in grade four and grade six..

She was a master of many domains, teacher, gardener, and chef!  She took her love of baking and cooking to a level that not many people can say they have.  She published her own cookbooks!  I am a woman after her dreams.  I hope that I get to do that one day soon too.

The recipe of hers that I chose to make is a simple Rhubarb Pie.  Surprisingly, a plain Rhubarb pie recipe is hard to find!  Most of them have strawberries included or are a cobbler/crumb/crumble recipe.

I have STILL not master the art of pie crust (no time!), so if you’re strapped for time like me, you should just concede and buy a pre-made crust.  Have NO shame!

Rhubarb Pie

From Let’s Cook, Eh? by Pat Casey

What you need:

4 c. Rhubarb, cut into 1″ pieces

3 tbsp minute tapioca

1 1/2 c. sugar (a little more if the rhubarb is very sour)

1 tbsp butter

1 recipe of pastry for double crust pie

What to do:

Mix rhubarb, tapioca, and sugar.  Let stand 20 minutes.

Prepare pastry….viola! Pull it out of the box like I did!

Pour rhubarb mixture into pie shell.

Dot with butter. Put on top crust.  For freezing, stop here.

Make slits for steam.

Bake at 450F for 10 minutes and at 350F for 40-50 minutes.

The pie is amazing!  The perfect tartness from the fresh rhubarb, sweet from the sugar, and man, can Pillsbury sure make a crust!  Haha!  I will definitely make this recipe again.

Thanks Mrs Casey . . . for so many inspirations.