Mary Morony, Author of Apron Strings, Done Growed Up and If It Ain't One Thing

Rhubarb Pie Makes Sense

Rhubarb Pie Makes Sense

Rhubarb Pie Makes Sense

Rhubarb Pie Makes SenseRhubarb Pie Makes Sense The recipe follows the story.

Sallee sat at the kitchen table sipping lemonade and eating saltines when Ginny came into the kitchen.

“Ethel, I wonder if you would mind…” She fidgeted with a hangnail. “You see I have this friend…” She stopped then started up again, “I wasn’t exactly honest about… Oh hell, I told a friend I would bake her something for her daughter’s bake sale since she didn’t have the time.” With a big sigh, she looked sheepishly at her maid. “You know as well as I do, I can’t bake.”

Intrigued by this insight into her mother’s character Sallee fought back the urge to ask who, what, when? She looked along with her mother for Ethel’s response.

“I’s gots some rhubarb comin’ in my garden. You want me t’ make a pie?”

Without a moment’s hesitation, Sallee piped up, “Two!”

Laughing Ginny nodded her head, “Yes, please and if you have enough two.” She patted her daughter on the head as she turned to leave, “You know it would have been better to have said I’ll ask Ethel is she would bake you something, right?”

Sallee acknowledged with a nod, “Why didn’t you?”

Ginny paused started to answer then stopped before finally saying, “It’s complicated. The people I know now don’t have help. Most of them have jobs themselves. I feel a little ashamed that I don’t work and that I have someone like Ethel who works for me.”

“You are ashamed of Ethel?” Sallee’s eyes narrowed.

While Ginny thought about how to respond Ethel spoke up. “Times is changin’ an’ most folk doan understand de way thangs used be. What people doan understand dey doan like. I see why yo’ mama say what she say. No point givin’ a body somethin’ to hold against you befo’e dey gits t’ know you good.”

As much as Sallee wanted to ask where all those people were before things changed the grown-ups seemed happy with the explanation so she left it. Besides rhubarb pie makes sense even if grown-ups don’t.


Rhubarb Pie Recipe

Preheat the oven to 425°

      The Crust

  • 2 hands full of flour
  • 1 big pinch of salt
  • 2 sugar
  • ⅔cup Crisco or lard, plus 2 T. butter
  • some cold water

     The Filling

  • 5 hands full of sliced rhubarb
  • 1 ¼ cups sugar
  • 5 t.  flour
  • ¼ t. cinnamon
  • 1 ½ T. butter

Make the crust: Mix the flour, salt, and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork until the mixture is a bunch of coarse pieces. Sprinkle water at a time over the dough a little at a time. When it begins to come together, scoop it up and press it into a ball. Roll out to until the diameter is an inch or 2 larger than that of the pie pan.

Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.

Roll out the top crust. Put it on top and of the rhubarb; crimp the edges and cut several slits. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until some pink juice bubbles from the slits in the crust.








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