Creamy, dreamy rhubarb pie

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If you have “fear of making pie” this pie is for you!  It’s easy to make, uses just a few ingredients and making the crust is low stress because it uses cookie crumbs. The tang of rhubarb mellows out in the creamy filling. We’ve made it here with Molasses Crinkles cookie crumbs that contrast well in taste with the rhubarb.

Ingredients

Crust
6 Molasses Crinkle Cookies from Reesor’s Market & Bakery (our chewy, ginger cookie), or 1½ cups of cookie crumbs that you think goes well with rhubarb.

Filling
3 cups chopped rhubarb
3/4 cup sugar
3 Tbsp cornstarch
3/4 cup sour cream
1/4 cup 35% whipping cream or Half & Half cream
2 large eggs
1/4 tsp almond extract or vanilla
pinch salt

Preheat the oven to 350F.

Make the crust
Place 6 Molasses Crinkle Cookies in blender or food processor. Chop until they are fine crumbs. Using a soup spoon press the finely crushed cookies evenly into the bottom and sides of a 9-inch pie plate.  Set aside.

Make the filling
Combine the rhubarb, sugar and the cornstarch in a medium saucepan. Add a quarter cup of  water. Bring to a simmer, stirring often, until the rhubarb softens and the mixture thickens, add more water if necessary, watching that it doesn’t burn.
In a medium bowl whisk together the sour cream, cream, eggs, almond extract and salt. Pour the cream mixture over the rhubarb and stir together.
Pour the mixture into the cookie crumb crust. Place the pie on a cookie sheet so that it’s easy to get the pie into and out of the oven.

Bake for about 40-45 minutes, until the pie is golden, partially set in the middle and set around the edges. Cool. Then refrigerate for a few hours, until chilled or enjoy it slightly warm.

Serves 6-8.

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Celebrate Ontario’s harvest with the warmth & comfort of a fall meal

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Cooler autumn weather means hearty and comforting Ontario fall harvest foods are ready for you at our Stouffville and 9th Line locations. We’ll have our sweet corn until Thanksgiving at both locations too!

What’s new? Our Gingerbread Spice Muffins–they’re baked every Wed. They’re delicious and also gluten-free. Black Bean Burrito Casserole–stone-ground corn tortillas with a flavourful tomato, brown rice, bean, cheese, and black olive filling. Spicy Roasted Red Pepper Soup–sweet red peppers blended until creamy and smooth with potatoes, cream and spices.

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Our gingerbread spice muffins are gluten free & dairy free.

At our Main St., Stouffville market you’ll find our complete selection of ready-made fresh and frozen soups, entrees and salads including Harvest Gold Soup, lentil sausage soup, chicken pie in various sizes, Penne Alfredo, pumpkin & fruit pies, and Iced Pumpkin Squares.  Here’s a link to a list of all of the Entrees, Soups, and Salads that we make.

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If you’re cooking soups or stews you’ll want beautiful Ontario Nantes carrots, kale, squash, potatoes, organic stewing beef, sausages or chicken. Packing school lunches? Try our natural cold cuts, our own breads, our best-selling molasses crinkle cookies, salads, and crunchy apples to fill the gap. At Reesor’s on the 9th Line come and be inspired to cook from our complete selection of  Ontario-only fruits and vegetables: several varieties of apples, pears, plums, squash, beets, kale, leeks, onions,  and on and on!  Our freezers carry a selection of our most popular soups, entrees, and frozen meats too. And of course we have shelves full of  pies, bread, muffins, butter tarts and cookies.

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Stouffville Strawberry Festival June 27-29

This month Stouffville is celebrating 30 years of fun at its Main St. festival.  If you’ve never attended come join in–it’s great for all ages.

Are you a pie or jam maker? Maybe you can win the Strawberry Pie or Jam Contest.  More details are at: http://www.strawberryfestival.ca

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