April 25, 2010

::SMS:: Strawberry Rhubarb Cobbler Pie

Today's SMS recipe was chosen by my great blogger friend, Tracey of Tracey’s Culinary Adventures, who decided to go out on a limb and pick one of the crazy ones for us to bake. Strawberry — ok. Pie — ok. RHUBARB — what the heck??? I've never had it and lucky for me, I wasnt alone --- many of the other SMS bakers haven't had it either.

First off, was to get some rhubarb. I sent my father cause he has time during the day to run errands for me while I'm working. Three markets in NJ — and he came up with NOTHING. I ended up finding it at Whole Foods, Columbus Circle, NYC. What a great place! The one by my house, doesnt compare to this one. This one has a HUGE food court... I spent almost an hour here the other morning picking out rhubarb, my breakfast AND my lunch!


Time to make the pie. I've had way TOO many mishaps with pie dough to EVER attempt it again. So... don't hate me... but I went the frozen route... and that's the way i'm going to do it forever & ever! For the cobbler topping, we were suppose to cut it up as biscuit rounds. I ended up going the lazy route and plopped the whole thing on top, brushed it with some cream and sprinkled it with some turbinado sugar.


Tracey, as well as some other bakers, had some great tips for making this pie. I baked for 1 hour and 20 minutes and I cut some of the sugar... i didnt want this to be overwhelmingly sweet.

I usually dont place a RIMMED cookie sheet under my pies, but this time I'm so glad I did. The juices from the filling bubbled all over the sheet pan. Some even went over the pan and onto the bottom of my oven, making one big and smoky mess. Good thing the baby and hubs were napping, or else they'd be breathing in the air of my burnt mess. I opened all the windows on this cool, rainy spring afternoon and lit all the candles. Burnt oven aside, this was one delicious pie! Thanks, Tracey for a great choice. Head over to her blog for the recipe and be sure to check out what other bakers came up with.


10 comments:

Nina said...

Mine was overflowing as well. I totally agree about using frozen pie crusts, but I think that I'll attempt pie crusts again sometime when I have a food processor, I'm feeling lucky, and I have a whole bunch of time to spare.

Your pie looks beautiful and wonderful!

Tracey said...

Thanks for baking along with me Karen! Your pie is gorgeous! Frozen pie crusts make life WAY easier and I'm definitely not above using them either. I'm trying hard to master pie crust, but still have troubles. Sorry the filling bubbled all over your oven, that does not sound fun to clean, but at least you got a tasty pie out of the deal :)

Mrs. G said...

Your pie looks great.

Candy Girl said...

Your pie looks so homey and delicious! I chickened out on the rhubarb but did make the crust from scratch. I love the way you used the biscuits!

margot said...

The pie looks great! Oh, the crazy ingredient searches, how nice of your dad, even if he wasn't able to find it.

Tiff said...

I almost went the frozen pie route too! I hate making pie crust and if Marie Callendar has a gift for it, well, who am I to fight it. Your pie looks great and I am now wishing I just left the biscuit dough intact and put the whole thing on top!

Julie said...

Your pie looks awesome! I am right there with you on the frozen pie crust. Pie crust just scares me!!

I just bought the best investment, an oven liner. Doesn't stop the overflow but makes the clean up so much easier!

spike. said...

looks gorgeous! glad you found and got to try rhubarb!

Holly said...

Looks yummy!

Rosy said...

I know what you mean about pastry disasters!! I think pastry can smell my fear... I attempted it this week and it ended in tears. Oh well!! Yours looks great and I love the idea of one large biscuit on top! x

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