Crock Pot Pie

Okay, I was skeptical at first when a friend posted this link. Then I was intrigued...

So I made my own crock pot rhubarb pie today.

I made my own crust (I just really, really, really have an aversion to frozen pie crusts). I placed that on the bottom of my crock pot, with the edges going up at least one inch on all sides. I let that cook for 1 1/2 hours on high.

It was surprisingly golden brown. Not soggy like I expected.

Then I found the rhubarb pie recipe in my trusty Betty Crocker cookbook. I mixed 6 cups of rhubarb, 2 cups of sugar and 2/3 cups of flour. I poured the filling into the cooked pie crust and allowed it to continue cooking for another 1 1/2 hours on low.

It worked! Really well. The crust was flaky, the filling was a bit runny (but not soupy; you win some and lose some with fruit pies.) Scoop some vanilla ice cream on top, and it was absolutely perfect.

I've had 2 pieces today already!

So...the next time it's just too hot to crank up the oven and make a pie, this might just be a winner for you as well.