ChicagoLarry
Assistant Cook
- Joined
- Jun 8, 2009
- Messages
- 20
I joined this forum today just to ask this question. What is going on with my rhubarb pies? I prefer the straight-forward pie, not custard, no strawberries; I just want a great rhubarb pie like my late grandmother made 50 years ago.
No matter what recipe I try (and they are all basically the same—the fruit, a little flour, lots of sugar....), they always turn out very runny... lots of liquid in the pie, which presumably comes from the rhubarb.
This last time, I decided to add what I see in the custard recipes, thinking that might firm it up: I added two eggs, which I mixed with the sugar. I put half the fruit in the pie shell, added half the flour (increased to 1 cup, plus added 2 TBLsp of corn starch), then added the rest of the fruit, the rest of the flour mixture, and poured the thick sugary egg mixture over it all. Then put on the top crust.
Runny again.
Do I need to just keep adding more and more corn starch until the "runny" is absorbed?
WHY do none of the published recipes I try not address this? Why do they always turn out runny? Doesn't anybody TRY these recipes before posting them, LOL?
FYI, I've used shallow 8" pie plates and deeper 9" ones. I follow various recipes to know how much rhubarb (3 to 5 cups, chopped) and flour to use.
Many thanks to anyone who can help!
No matter what recipe I try (and they are all basically the same—the fruit, a little flour, lots of sugar....), they always turn out very runny... lots of liquid in the pie, which presumably comes from the rhubarb.
This last time, I decided to add what I see in the custard recipes, thinking that might firm it up: I added two eggs, which I mixed with the sugar. I put half the fruit in the pie shell, added half the flour (increased to 1 cup, plus added 2 TBLsp of corn starch), then added the rest of the fruit, the rest of the flour mixture, and poured the thick sugary egg mixture over it all. Then put on the top crust.
Runny again.
Do I need to just keep adding more and more corn starch until the "runny" is absorbed?
WHY do none of the published recipes I try not address this? Why do they always turn out runny? Doesn't anybody TRY these recipes before posting them, LOL?
FYI, I've used shallow 8" pie plates and deeper 9" ones. I follow various recipes to know how much rhubarb (3 to 5 cups, chopped) and flour to use.
Many thanks to anyone who can help!