Matt Gyory‘s Raspberry Rhubarb pie took the audience and judges by surprise. One of the defining and praised characteristics of Matt’s pie was its solid texture which he attributes to the right amount of flour and tapioca. Rhubarb newbies may mistake the filling for celery especially when the filling spreads itself out on the plate. But Matt’s pie is a solid contender. And raspberry just adds another wonderful flavor to the mix.
Here’s Matt’s Raspberry Rhubarb Pie Story.
RASPBERRY RHUBARB PIE
Matt Gyory
Consultant
Washington, DC
My pie combines two of my favorite fruits/vegetables. My dad grew raspberries in our backyard, so I always had a fondness for the tart berries and never quite understood complaints about seeds. As for rhubarb, I just decided one day I wanted to try making rhubarb pie (no strawberries necessary) and went for it using fresh stalks from the Dupont Circle Farmers Market. The pie crust recipe I found online and it has been pretty foolproof, though I always need more water than the original recipe calls for. The pie originated as an entry into the 2010 DC State Fair at Columbia Heights day. I decided to combine two fruits/vegetables I loved into a tart, but pleasing pie. The two work well together and even though I didn’t win, I found a pie that definitely pleased my friends. The hardest part of making the pie was figuring out how much flour and tapioca to use so the pie wouldn’t ooze on a hot August day. On the day of the event, mine was one of few pies that wasn’t spreading itself out all over the plates. I didn’t bake a winner that day, but I found a pie I love to bake.
Who will win!? Makes-Me-Wanna SHOUT! Pie Baking Challenge Final Five, Tuesday, April 23, 5-7 PM at Eatonville Restaurant, 2121 14th Street, NW, Washington, DC 20010. No admission fee. Make your reservations by calling 202-332-ZORA (9672). Percentage of sales for the evening will be donated to Martha’s Table.