Rhubarb pie.

mrbadexample

I hope yours is coming on better than mine, Churchie?

Actually, you're probably eating by now....

Churchmouse

mrbadexample wrote: »

I hope yours is coming on better than mine, Churchie?

Actually, you're probably eating by now....

In about 15 minutes, depending how quickly I can blow it cool A nice big dollop of icecream will help Hope yours works out.

McKneff

mrbadexample wrote: »

Phew! Help at last!

Ok...I'll risk not pre-cooking the filling, because I like a bit of shape & tartness too. I would still be happier if I knew how much sugar to add though - I really have no idea. Last time I made rhubarb & plum crumble, and the plums were in a really sweet syrup, so that kind of took care of things.

As Weezl said, I don't like a soggy bottom, so I'm still going to blind bake the bottom. I wouldn't if the dish was metal / enamel.

Just put 'some' sugar in.
When its in your pudding bowl just add some sugar then, some people liek it tart, some not. So just put a sugar bowl on the table. problem solved.

Youre rhubarb picture made me laugh and think of desperate Dan. You will cut it up won't you. :rotfl::rotfl:;)

McKneff

instead of making new pastry for the top, could you salvage some and just make strips and lattice the top. This thread is blumming hilarious.

PS, you cant just add water to the ruined pastry, you upset the balance of the ingredients then. You have to add more flour and fat. I hope it tastes okay

mrbadexample

Well, I managed to make a lid, but it's probably a bit thin. Last time I made the lid first, and cut round the dish to get it the right size. This time was a bit more awkward because the dish already had the base in.

Oh well, a pie of some description is in the oven. Only time will tell as to whether it's any good.

I have to thank Greenbee for the "use it for the base anyway" suggestion, as this was about the only thing that persuaded me not to give up.

mrbadexample

This is gonna be rubbish. How do I stop the pastry burning whilst the filling cooks?

I knew I should have pre-cooked the filling...:whistle:

mrbadexample

Actually, it could be looking worse. It had about 10 mins at 200°C, then I turned it down to 175°C as per instructions. How long do you think it'll need? Half an hour?

mrbadexample

I'm not exactly sure what happened here....

It's flippin' gorgeous! :j

It looks ropy. The pastry's not great, but the filling is perfect. I did add sultanas, and grated ginger (generously) over the top of the filling, and it's worked really well. Apparently, 4oz of sugar is exactly the right amount - still nice and tart, but not too much so.

Thank you all for helping when I was about to pack it all in and give it up as a bad job. It's not pretty enough to serve to guests, so I'll have to eat it all myself...in fact, I'm going for seconds.

Churchmouse

mrbadexample wrote: »

This is gonna be rubbish. How do I stop the pastry burning whilst the filling cooks?

I knew I should have pre-cooked the filling...:whistle:

Just checked back, and was feeling awful, guilty etc etc

then read

mrbadexample wrote: »

I'm not exactly sure what happened here....

It's flippin' gorgeous! :j

It looks ropy. The pastry's not great, but the filling is perfect. I did add sultanas, and grated ginger (generously) over the top of the filling, and it's worked really well. Apparently, 4oz of sugar is exactly the right amount - still nice and tart, but not too much so.

Thank you all for helping when I was about to pack it all in and give it up as a bad job. It's not pretty enough to serve to guests, so I'll have to eat it all myself...in fact, I'm going for seconds.

so................ I told you not to cook the filling first :D:rotfl:

Phew, glad it worked out.

mrbadexample

Well, I wasn't going to put up any pictures, coz it's really not the best, but what the hell?