This is today's pie. When I took it out of the oven it looked nice and firm but when I cut into it (after it had cooled for a good hour) it is another soggy mess. Boo! You can see in the photo above the little puddle of liquid that filled in the place where I took out my slice. I couldn't even use my pie server--I had to use a spoon to scoop out the innards because they were so wet and gloppy. The bottom crust didn't get crisp but I suspected that might happen as the recipe didn't call for any pre-baking. I don't like soggy crust!The flavor of the rhubarb was good, nice and tart, and was a good foil for the scoop of vanilla ice cream I topped it with. But no matter how good it tastes, I can't enter a pie like that in a contest! It looks terrible. I'm pretty sure now that the problem is the frozen rhubarb. The only other thing I can think to do is thaw it and then drain off the juice but I'm not sure that will even work. Perhaps 2006 will have to be the Year of Rhubarb Crisp, not Rhubarb pie. I knew there was a reason I've always preferred cream pies over fruit pies. Grrrr.
I am no baker...
ReplyDeletebut I'm wondering if a little corn starch may thicken up the juice. I like the way it thickens homemade teriyaki sauce.
I agree, cornstarch definately works! I have used frozen rhubarb in the past, and yes, you have to defrost it and drain off the juice! I also set the rhubarb on paper towels to get the remainder of the water out. Good luck! :-) Jessica
ReplyDeleteI certainly no baker either but perhaps pre baking the crust a little would make it more crisp and maybe sop up some of the water?
ReplyDeleteI was planning to make a pie this weekend making my own crust for the first time. (I said I was no baker ha ha)
Have you been to Creampuffs in Venice? http://creampuffsinvenice.typepad.com/cream_puffs_in_venice/ She's taking baking lessons and she's very nice and may be able to help. Unlike me. :)
I think the cornstarch is a great idea. And I would definately thaw the rhubarb before baking. I love Rhubarn pie, but have never made it...lol...so take my suggestions with a grain of salt. I do however think cornstarch can fix almost as many things as duck tape.
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