Tuesday, August 24, 2010

And Dad's Birthday Pie Was...

Rhubarb Strawberry! It was too hot and time was too precious to invest in making the fresh peach and rhubarb pie, so I ended up baking the one from the freezer. I cooked it at 425F for 25 min and then another hour at 350 this time. I think it came out much better than the last one reincarnated from the freezer depths. My husband said it set up particularly well, and I was satisfied with the doneness of the crust. Dad kept all of the leftovers and told my husband he married well, so I guess he thought it was OK too. The recipe is the same as the one from this post.

Despite the success of this one, I did have a price to pay when I returned home. All of the peaches I had bought for the possibility of the fresh pie had rotted by the time I returned home from the trip to see Dad. From rock hard to festering mess in one stinking day. What a disappointment. Oh well, the rhubarb is still keeping firm in the fridge at least.

Current Pie Tally: 25

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