Rev. David Stinson of the Glen Ridge Congregational Church sent this in. We found it so charming, we’re running it just as he wrote it:
We were having financial difficulties at the church a few years ago. I’d just had my recipe for a rhubarb pie published in Cook & Tell, a cooking newsletter. Bragging on myself in print, I couldn’t seem to stop myself from offering to make one for anyone who would contribute $50 to the church. Fortunately I added the caveat, up to 10 pies. I had no idea crazy NJ people would pay $50 for a pie…I ended up making 11 of them and scrounged all over the south end of Glen Ridge for rhubarb. Actually Carol Harpster likes it so much that Joe keeps asking me to make more. Last one I made for her birthday he gave $75 to the church…I know it’s not worth that, but it is good with coffee, for breakfast…
This is a 2 crust pie for 9 inch dish.
3 1/2 cups chopped rhubarb
1/2 cup pureed strawberries
2 T. kirschwasser
1 1/2 cup sugar
1/4 cup flour
3 T. melted butter
2 eggs beaten.
Make a custard by mixing the bottom 5 ingredients. Then stir in the fruit. Pour into the bottom crust. If the top crust is not laticed, cut ample vents in the top. Sprinkle sugar on the top crust. Put in a 400 degree oven for 10 minutes. Then reduce to 350 for about 35 mins or until the top is brown and the fruit bubbles.
Rhubarb is in season in Glen Ridge right now…. D.