Wednesday, June 01, 2005
Cream Cheese Rhubarb Pie with 7-up Pie Crust
I recently brought home a box full of old recipe pamphlets from a garage sale for free. There are holiday recipes, Betty Crocker's Piggy bank Recipes, Public Power Districts Employee's Favorite recipe cookbooks, a Binder full of Home Extention recipes and 4-H pamphlets, and others. Most are from the 1960s. It has been fun looking through them. I have even tried a few recipes. Since it is Rhubarb season, I was happy to find several to chose from. Last night, Cade and I made a Cream Cheese Rhubarb Pie with a 7-up Pie Crust. Cade was really into doing all the measuring this time- even the liquids. The Pie turned out great. The Boys are begging me to eat it this morning for breakfast. The Pie Crust recipe makes a ton of dough, so I will be making something with the leftover dough this week.
CREAM CHEESE RHUBARB PIE
4 Cups Rhubarb, cut into 1" pieces
1 Cup Sugar, 1/2 Cup Sugar
3 T cornstarch
1/4 tsp salt
1 9" unbaked pie crust
1 8 oz pkg cream cheese
1 cup sour cream
Almonds for garnish
Preheat oven to 425. In med saucepan over med heat, cook rhubarb, 1 cup sugar, cornstarch, and salt, stirring often, until mixture boils and thickens. Pour into pie crust. Bake 10 min., remove from oven.
Meanwhile in a small bowl with a mixer at medium speed, beat cream cheese, eggs and 1/2 cup sugar untill smooth; pour over rhubarb mixture.
Turn oven to 350. Bake pie 30 to 35 minutes until set; Cool on wire rack; Chill.
To Serve: Spread Sour Cream on top of pie. Garnish with almonds. Makes 8 servings.
7-UP PIE CRUST
5 Cups all purpose flour
1/4 tsp baking powder
2 Cups Crisco
dash of salt
1 Cup cold 7-Up
Cut Crisco into flour, baking powder, and salt mixture. Mix until cormeal texture. Add 1 Cup of 7-UP. Mix and roll onto a floured pastry cloth. Makes two double crust pies and a single pie crust shell. This is easy to work with and freezes well.