A lifestyle blog about life and living in Southeast, Alaska.
Alaskan Rhubarb Pie
May 26, 2016
With preschool graduation, the summer reading kick off and Beer Fest right around the corner it is going to be a busy weekend in Haines, Alaska. I really do love this time of year, the lilacs are in full bloom and the weather is warm even if it's drizzly out. The other day I took my kids to dinner at the Klondike pizza parlor in Dalton City while my husband was in Skagway on the dry dock with his boat the F/V Kealailani. He was fixing a bent shaft and was gone for a week fiber glassing and repairing the underbelly of his 45' Lyndell boat that spends most of it's life wintering in the Haines boat harbor. My friend Leslie was eating pizza with her family and I overheard her mention she had fresh rhubarb that she was trying to give away. My ears perked up, and Leslie noticed because she looked my way and said "Do you need some rhubarb Lexie?" Of course I didn't say no. I even told her I would trade her a couple moose steaks and deer burger if she brought me a uprooted rhubarb plant. I have been wanting rhubarb in my yard because it grows so well up here. I hope to harvest more in my own yard next year and then I can be the one giving it away.
Now, I usually make rhubarb crisp when I have fresh rhubarb but I thought a pie just sounded better and I had a frozen pie crust from Betty Crocker in my freezer that I needed to use. My in-laws were coming over for fresh oysters we purchased from the Haines Packing Co. and I thought a fresh rhubarb pie would be a great addition with a treat like oysters. What makes my pie different than other is that I don't use much sugar and I add fresh lemon zest which really makes the rhubarb tartness pop. It's just so good with a big dollop of vanilla bean ice cream.
I started my rhubarb pie by thawing out two frozen pie crusts from Betty Crocker. They came in aluminum tins and I separated them and left them out for about an hour before I added my rhubarb mix. Preheat the oven to 375 degrees. The filling was simply 4-5 cups rhubarb, 1/2 cup of sugar, 1/2 cup of whole wheat flour,. I mixed this in a bowl and waited about 5-10 minutes as the moisture is drawn out and then I can dump excess water into the sink so my pie sets up nicely. I then added 1 tsp lemon zest, 1Tbsp lemon juice, 1 tsp cinnamon and mixed. I poured that into one of my pie shells. For the other pie shell I flipped it out onto a cutting board. I then molded it up like I would before rolling sugar cookie dough and rolled it out with a rolling pin until it was a few millimeters thick. I had a heart cookie cutter and my 4 year old helped me cut out the hearts and place them on top of my rhubarb mixture. And yes, I am one of those moms that's let's their kids get on the counter to help, as you can tell in the picture above. But their little helping hands make this pie taste like it was made with love!
We put the pie in our preheated oven for 45 -50 minutes. I usually check it at 45 minutes and make sure the mixture is bubbly and the crust is turning a nice golden brown. Once done I let it cool about 30 minutes before serving. I also lightly dusted it with more cinnamon. It really was the perfect summer treat as we get ready for our summer festivities in our small little town! I hope to make this again soon and may even add fresh blueberries as they begin to ripen in the next couple months.
Fresh Alaskan Rhubarb Pie
Frozen Betty Crocker pie crusts (2 count - deep dish)
4-5 cups fresh or frozen rhubarb
1/2 cup sugar
1/2 cup flour (I used whole wheat)
1 tsp lemon zest
1 Tbsp lemon juice
1 tsp cinnamon
Preheat even to 375 degrees
1. Set out frozen pie crust for at least an hour before prepping your mixture.
2. Mix rhubarb, sugar, flour and let sit for 10 minutes. Pour our any juice.
3. Add lemon zest, juice, and cinnamon.
4. Pour mixture into one pie shell
5. Flip other pie shell and place on to of pie and slit to let heat vent or ball up dough and roll out with rolling pin and cut into shapes and arrange on top of mixture.
6. Place in 375 degree even for 45-50 minutes and until golden brown on top.
7. Let cool for 30 minutes and serve with ice cream!
I'm busy working on my blog posts. Watch this space!