Hello, every birdy. Today we are going to be talking about the second sibling of the set of three. Yes I know that they all have food that uses fish in it. But again I say I live in a land lock part of the Country so fish is not readily available to me. I mean fresh fish. I have access to frozen fish but that is about it. So I decided to have all three of the siblings be a different pie. Because that is something that I can afford to make. I understand that some people don’t have the access to fresh fruits and veggies. But just know that for the most part I am not buying these produce. I get them from local food banks and a mobile food distribution. 

The character that we are going to be talking bout is Lynnete she is one of the twins in Fontaine. She is her brothers magician’s assistance and she has a cat like personality. 

Today’s recipe comes from a cookbook from Cortland, NY. The recipe is titled “Mrs. Wanish’s Rhubarb Pie Filling.” 

Just like the previous post, you can buy your pie crust. Nobody is going to judge you. 

You are going to want to pie crusts. 

That means you need: 

• 2 cups (250 g)  flour
• ⅔ cup (151 g) butter or shortening (I have used both and I like them both. But butter pie crust is going to be flaker). 
• 1 tsp salt 
• Ice cold water

You are going to add you flour and your salt to a large bowl. 

Cut in your butter or shortening with a pastry knife or two forks. 

Add in your ice cold water 1 teaspoon at a time until no flour sticks to the side of the bowl and everything is coming together. 

Wrap in plastic wrap and place it in the freezer until you are able to use it. This only take about 10- 15 minutes. Trust me you don’t want to be working with frozen pie crust. 

For the pie: 

• 4 Cups rhubarb, cut up 
• 2 cups sugar 
• 2 tablespoons flour
• 2 eggs
• 2 tablespoons soft butter 

Mix all of the ingredients together. 

Roll out your bottom pie crust, to the measurement of your pie plate. 

Place your mixture in the pie crust. 

Add your pie plate to a cookie sheet just to help in case it bubbles over. 

Top your pie with the top layer. You can do fun shapes or even a lattice if you desire. 

Bake your pie at 425 F for about 40 to 50 minutes. I would start with 40 minutes and see if you need to add more time. 

I can’t say this enough “ I love making pies.” There was a point in time where we would only have pies one time of year and that was during Thanksgiving. When I first started baking I was like “ I can make pies year round. And not just during Thanksgiving. “

I hope that you like this recipe. There are definitely going to be more like this in the future. Feel free to check out some of my previous recipes. Remember to like and subscribe for more unique recipes and stories. Thank you.