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My grandpa used to bake pies like tomorrow was the end of the world. He baked Dutch apple pies by the hundreds (yes, hundreds) of his churches yearly bizzare, and they were always sold out, at 8 bucks a pie, before the day was through. The one thing he didn’t usually do was write his recipes down. He was the middle son of a dairy farmer, and learned most of his recipes from his mom, who didn’t measure or write down a thing either. One recipe that managed to get written down was his Rhubarb Cream Pie recipe. I didn’t like it as a kid, but as an adult, I’ve craved that pie for almost ten years (he passed in February of 2009). This past season I put Rhubarb in here at the house, and I made myself a rhubarb cream pie a few months back. It tasted like it had come from my grandparents kitchen. You always knew it was getting close to Christmas as Paw Paw would make them in the fall. This year for thanksgiving, I’m making another one. We’re hosting this year, and we’re expecting 13, so this pie may not last very long, but I’m happy to carry on the tradition of baking a completely from scratch pie, with rhubarb that I grew. Since tomorrow is the big day for waist lines everywhere, feel free to share what you’ve got cooking, or getting ready to cook, that is a staple at your families table this time of year. The picture with the filling is too large a file, but I did put the filling in BEFORE I put it in the oven 😂
