#81: Bake and Cook
A Favorite and Easy Recipe for Banana Rhubarb Pie
Banana Rhubarb Pie is a great combination (one of my favorites) and one you may never have thought to try it.
A few tips…
Be sure not to overfill the pie dish. Fill to about 1/2 inch below the rim. I would rather have all the delicious filling inside my pie dish than on the oven floor. Less is more. Right?
Top this with a full crust with vents, a lattice, or the crumble or crisp topping of your choice.
Have a sheet of vented aluminum foil—-just fold and tear to make an opening in the middle—to place over the edges or top of the pie if they are getting too dark during the bake. I don’t have any fancy kind of edge protectors as I can rarely get them to fit right so foil works great for me.
Next Sunday, May 15, I will be teaching Slab Pies in the 5th live virtual session of A Pie Maker’s Dozen. If you can’t make the session, you will have lifetime access to a video of the full session so you can bake with me any time you want! Click here or on the picture below to grab your spot.
And from the bottom of my heart, thank you so much for your very kind comments and emails after yesterday’s post.
OK, on to the recipe.
Banana Rhubarb Pie
For one 9” deep-dish pie plate