Best 2 Great Great Aunt Jessies 1940s Rhubarb Pie Filling Recipes
In this article, we'll take a nostalgic trip back in time to the 1940s, where we'll discover Great-Great Aunt Jessie's treasured recipe for rhubarb pie filling. This classic recipe, passed down through generations, promises a taste of history with every bite. But that's not all - we'll also explore a collection of additional tantalizing rhubarb recipes, including a refreshing rhubarb granita, a unique rhubarb upside-down cake, and a delectable rhubarb strawberry crisp. Get ready to embark on a culinary journey that celebrates the vibrant flavors of rhubarb, all while paying homage to the heritage of Great-Great Aunt Jessie's timeless recipe.
Let's cook with our recipes!
GREAT GREAT AUNT JESSIE'S 1940'S ICE BOX COOKIES
Found this scribbled on a slip of paper in Great Great Aunt Jessie's recipes from the 40's and 50's. I am copying her scribblings here for preservations sake. I have not made these so I do not have exact times to share.
Provided by TMoney
Categories Dessert
Time 18m
Yield 15 serving(s)
Number Of Ingredients 7
Steps:
- Work 1/2 cup butter till creamy, 1 cup brown sugar- cream 1 cup or scant cup granulated sugar.
- Mix well and add 1/2 teaspoon vanilla.
- Sift 2 cups flour, 1/2 teaspoon soda and 1/2 teaspoon cream of tarter.
- Add to first mixture.
- Then add 1/2 cup broken nut meats.
- Pack in bowl and put in refridgerator to cool slightly- then make out in rolls.
- When very cold, slice and bake in temperature of 400*.
- 8 minutes.
- Aunt Jessie then scribbled"probably 15" to which I have no clue what that is referencing.
Nutrition Facts : Calories 198, Fat 8.7, SaturatedFat 4.2, Cholesterol 16.3, Sodium 92.2, Carbohydrate 28.2, Fiber 0.9, Sugar 14.2, Protein 2.6
STRAIGHT-UP RHUBARB PIE
This rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents.
Provided by Amanda Hesser
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
- Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
- 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. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 15 grams, Carbohydrate 63 grams, Fat 23 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 151 milligrams, Sugar 33 grams, TransFat 3 grams
Tips:
- For the best flavor, use fresh rhubarb that is in season. Rhubarb is typically available from April to June.
- If you don't have fresh rhubarb, you can use frozen rhubarb. Just thaw it before using.
- Be sure to wash the rhubarb thoroughly before using it. You can also peel the rhubarb, but this is not necessary.
- Cut the rhubarb into small pieces, about 1/2 inch thick.
- Combine the rhubarb with sugar, flour, and spices in a large bowl. Toss to coat.
- Let the rhubarb mixture sit for 30 minutes, stirring occasionally. This will help the rhubarb release its juices.
- Transfer the rhubarb mixture to a pie crust and top with another pie crust.
- Bake the pie at 375 degrees Fahrenheit for 45-50 minutes, or until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 1 hour before serving.
Conclusion:
Great-Great Aunt Jessie's 1940s Rhubarb Pie Filling is a delicious and easy-to-make recipe that is perfect for any occasion. The rhubarb filling is tart and sweet, and the flaky pie crust is the perfect complement. This pie is sure to be a hit with your family and friends.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
