Rose mentioned that BlueRhu Pie was an Amish pie recipe that she had heard about from a listener on a radio show. I was excited to learn about BlueRhu Pie. For many years, I have enjoyed many different aspects of the Amish culture. I pieced the Amish quilt shown above. My Amish friend, Sarah King, quilted it for me. Sarah has quilted many quilts for me by the light of a kerosene lantern. When Sarah returns the quilts to me, they always have a hint of kerosene permeating them. The hat belonged to a young, Amish scholar in Churchtown, Pennsylvania.
This is a photo of a few of my recipe books that contain Amish recipes. For years I subscribed to the Amish newspapers, The Budget and Die Botschaft, and collected many recipes from the newspapers. One thing I love about Amish cooking is that it is simple. I was visiting Amish parochial schools in Indiana and an Amish woman who was taking me to the different schools brought along a tupperware container of sugar cookies. Looking at them, they appeared pretty ordinary. Tasting them was a whole different story. The cookies were incredibly delicious. She explained to me that it was probably due to being baked in her wood-burning stove. In Pennsylvania I was visiting some Amish friends. Their daughter was making pies for church that would be held at her house the following day. She had 32 pie shells filled with snitz pie filling ready to go into the oven. She had made all of the pies that morning.
Butter and flour mixture ready to go into the freezer.
Flour and cream cheese processed to resemble coarse meal.
Frozen butter cubes added to the coarse meal.
Pie dough ready to chill in the refrigerator. After I put the pie dough in the refrigerator to chill, we took a little break. The photographer performed some minor surgery to remove a piece of glass from the bottom of my foot so we could continue making the pie. Photographers are truly handy people to have around. Everyone should have one!
The recipe called for l-l/4 cups blueberries and 2-l/4 cups of rhubarb. I added 2 extra cups of blueberries to the filling.
The rhubarb, blueberry and lemon zest macerating in the sugar syrup.
Mixture coming to a boil and simmering for one minute.
Pie filling cooling.
Some of you might be wondering if the photographer rolled out the pie dough. If you are thinking the photographer did, you are right, and it is perfect.
According to the photographer, this is the chilled pie crust, not the photo easing the dough onto the pie plate.
The CHILLED pie crust with the chilled pie filling.
Lattice strips ready to weave.
This is the first lattice top pie crust I have attempted.
Scalloping the edge.
Putting on the ring to protect the edges from burning.
The BlueRhu pie warm out of the oven. After the pie cooled a bit, I covered it with plastic and put it in the fridge to chill. It was about midnight so I decided to let it chill until morning. I would then slice it, and photograph a piece of pie on a pie dish. Well..........
In the morning this was all that was left of my BlueRhu Pie. I never did get to taste it but obviously somebody thought it was dang good! I guess, I will never know until I make another one.