On today’s program, we’re returning back to the North Shore near the Stewart River where Betty Lessard prepared and sold many thousands of pies. With her business, came her legacy. We’re passing the one-year anniversary of starting this series and we’re making one of my favorites, the Strawberry Rhubarb pie. This is a challenging pie due to the high water content of the strawberries and rhubarb. We’ll let you know how we did and the tips we can pass along. In our Culinary Sojourns through Germany, we’re going to be making White Turnips. After this one, we’ll be down to the final German dish before we move on to Italy.
Back in the day when the Reserve Mining Co. became a major employer in Silver Bay, Minnesota in the 1950s and 1960s, workers living in Two Harbors and Duluth were hired and would commute up to Silver Bay. According to Wikipedia, the city of Silver Bay was founded on May 1, 1954 after previously being known as the Beaver Bay housing project. The company town was built to process taconite mined and shipped by train from Babbitt, Minnesota, sixty miles to the northwest.
Tips and Takeaways
- First, carefully measure your thicker to cup of fruit ratio and stick to those guidelines.
- Second, be sure your pie is completely cool before slicing into it. The pie will still appear runny while still warm and a lot of times the filling needs to cool before it sets completely. It is recommended by some to let it cool overnight before you slice into it.
- Third, if your pie pan is larger than a nine inch pan, you are more than likely will need to do a little precooking of your fruit to get the same result.
- Lastly, don’t ignore the folding technique that King Arthur presents in their video. This has been easily our best crust so far and sometimes it takes seeing it to fully understand how to do it. The video is maybe 2 ½ minutes long so there isn’t much time investment.
King Arthur Links
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