Deep Dish Rhubarb Pie Recipe

Despite my best efforts, I lose a majority of scraps of paper that I commit very important information on. This has led me to ditching random scraps and jotting everything down in notebooks. Since this recipe still only exists in scrap paper form, I’m adding it here so that I can’t possibly lose it. I’ve hung onto the printed off email for 11 years now but my lucky streak could end at any moment. I know my limitations.

This recipe was emailed to my husband by his mum, at his request, when we first got married. I’ve pretty much used it ever since. We have some amazing rhubarb plants that provide us with lots of organic rhubarb year after year with zero effort or cost to us. They are givers and we are grateful receivers. I use the rhubarb to make pie, bread, and an altered version to apple cripple top. It’s all good, all the time.

Farmer Miranda with the rhubarb harvest, August 2017

Deep Dish Rhubarb Single Crust Pie

Preheat oven to 400F

Prepare filling and then the pastry.

9-11 cups 1-inch sliced rhubarb
2 1/2 cups sugar
1 1/2 grated orange peel
8 Tbsp all-purpose flour
1/2 tsp salt

1 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 cup cold shortening (can use part butter, part shortening, if preferred)
4-5 Tbsp very cold water

Washed stalks then chopped and ready for pie.

In a large mixing bowl, combine all pie filling ingredients well. Transfer into a deep dish (When I don’t draw a blank and screw it up, I use a 5-qt cast iron dutch oven, without the lid).

Roll out your pastry large enough to lay on top of the rhubarb flat to the sides of the pan and up slightly over the top edge of the pan. Crimp to hold the pastry to the lip of the pan as the rhubarb cooks down. Using a sharp knife, slice a few vents into the pastry.

Bake at 400F for 40-60 minutes (depending on how “done” you like your pastry.


Notes: Combine all pastry ingredients (I use my Kitchen Aid mixer) until a dough forms. Having chunks of butter or shortening in the dough is perfectly fine and in some cases preferable, as it will help to create a bit of ‘flake’ in your crust. Roll out about 1-inch larger than the circumstance of the pan you are using so that it will sink with the filling as it bakes.

For a regular pie, reduce your filling ingredients to:
3 cups rhubarb
1 cup sugar
1/2 tsp grated orange peel
3 Tbsp flour
dash of salt

For a double crust pie, double your pastry ingredients and use a traditional pie plate.


This And That And Spring Came Early

It’s smile inducing and worrisome at the same time.  I mean, such drastic changes in our weather can’t be a good thing, can it?  What have we (as a race) done to the planet and environment that has caused winter in Canada to be shorter, warmer and clearer than ever before?  Tomorrow is the First Official Day of Spring.  But I think that we all know that Spring has been here for a while now.

I can get all maudlin about what it all means (as I am genetically programmed to do), or I can choose to be happy about warm sunshine and bright skies and celebrate all the wonderous ways that Spring is making it’s appearance.

Our rhubarb is blooming – woooo hoooo!

Somehow, an onion I didn’t see last fall is growing now – it survived the winter and is smiling at Spring


I'm totally taking this one with me when we move - it's got a serious will to live!

The tulips are spouting and getting ready to bloom


Must remember to plant bulbs at the new house!

The kids are playing, coat-less and happy at the park and in the yard

** Those pictures on are on my phone – I’ll find the cable and d/l them.  Honestly!  What kind of mother am I?

The birds are singing, the squirrels and chipmunks are dashing around and last night we saw our first… MISQUEITOES!  Booo!  Hisss!  They need to push-off, for sure!  *grin*

March Break

We survived March Break.  Had the weather not been so beautiful, we may not have done.  Many trips to the park and much ‘outside’ time was the key to success.  Also, the boys still had Tae Kwon Do every night, so keeping that part of their routine helped things more ‘normal’ for them.

Stilettos & Sneakers

This Just-for-Women show, for, about and by women is happening this Saturday, March 24th in Newmarket.  For details, check out the Talk of the Town Events website.  I haven’t been able to make it to one yet, but I’m hoping to get to the next one 🙂

And in moving news…

Our closing day is just over 3 weeks away (!!) and Mr. KB has been working tirelessly on getting all the outside stuff ready, his garage, cars, etc.  I’ve started packing boxes of things that we definitely won’t need (I learned by lesson about packing the wrong things away  – I packed all my shampoo thinking we’d be moving a lot sooner and actually had to go and buy more – not on sale – while all of mine sits in a box in a storage unit – noooooo! *grin*).  Knick knacks, kitchen stuff that only gets used once a year or less (um, why do we have it then?!?), books and dvd’s that we won’t have time to watch for a while (I’m thinking months more than weeks on that one!) and the like.  We have two weeks after closing to get everything ready for the movers to come and move all our stuff, and it sounds like a ton of time, but I know I’m fooling myself.  The time will pass in a flash *grin*

How did you survive March Break?  Are you planting a garden this year and have you already started?  Any tips or tricks to share about moving house?