When I saw a recipe for Raisin and Rhubarb Pie in a hundred-year-old cookbook, I couldn’t get it out of my mind.
Raisins and rhubarb, rhubarb and raisins. . . I knew that the alliteration was what drew me to the recipe . . .but, I kept thinking, what does this recipe taste like? Would I like it?
So before I knew it, I was making a Raisin and Rhubarb Pie. I was rewarded with a lovely taste sensation. The sweetness of the raisins perfectly balanced the zesty rhubarb to create a scrupulous old-fashioned pie.
Here’s the original recipe:
And, here’s the recipe updated for modern cooks:
Raisin and Rhubarb Pie
1 cup raisins
1 1/2 cups rhubarb cut into 1/2 inch pieces
1 egg, beaten
1 cup sugar
1/2 teaspoon salt
1 tablespoon flour
pastry for 8-inch (small) 2-crust pie
Heat oven to 425° F. In a bowl put egg, sugar, salt, and flour; stir until mixed together. Add raisins and rhubarb, stir gently to combine. Turn into pastry-lined pie pan. Cover with top crust and flute edges. Brush crust with a small amount of milk; sprinkle with sugar. Bake in oven for 15 minutes; then reduce heat to 350° F. Bake an additional 20 to 30 minutes or until crust is lightly browned and juice just begins to bubble.