American Kitchen Classic Rhubarb Pie Recipes

RHUBARB CUSTARD PIE

Steps:

• In a small bowl, lightly beat eggs; blend in milk. Combine sugar and tapioca; stir into egg mixture. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add the rhubarb. Pour egg mixture over rhubarb. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slit in top. Brush pastry with cream if desired. , Bake at 425° for 15 minutes. Reduce heat to 350°, bake 35-40 minutes longer or until lightly brown. Sprinkle with cinnamon-sugar if desired. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

BEST RHUBARB PIE

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, and toss lightly with a fork until the dough forms a ball. , On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Spoon rhubarb into pie shell. , In a small bowl, beat the sugar, eggs, cornstarch and nutmeg. Pour over rhubarb. Bake at 375° for 45 minutes or until crust is golden brown and filling is bubbly.

CLASSIC RHUBARB PIE

Steps:

• Preheat oven to 450 degrees.
• Cut rhubarb stalks into bit-size pieces.
• In a large mixing bowl, combine sugar, flour, butter and eggs; mix well.
• Add rhubarb and stir well.
• Turn into a prepared pie crust and top with the second crust; seal and cut slits to vent steam.
• Optional: Brush the top crust with another beaten egg (may be thinned with water) and then sprinkle regular sugar generously over the top.
• Put in 450 degree oven for 10 minutes, then turn down to 350 degrees.
• Bake 30 minutes. I generally need to add another 15-20 minutes to the baking time; the crust will be a deep golden brown.

AMERICAN KITCHEN CLASSIC RHUBARB PIE

Steps:

• Whisk together flour and salt in medium bowl to blend. Add butter and cut in, using a pastry blender or 2 knives until the fat is cut into approximately 1/8-inch pieces.
• Sprinkle smaller amount of water over flour mixture and toss with fingers or fork until evenly moistened and dough just holds together if squeezed. Add additional water only if necessary.
• Gather dough into 2 balls and flatten into discs. Wrap dough in plastic wrap and refrigerate at least 2 hours or up to 2 days. May also be frozen for 1 month, in which case, protect further by placing in zipper top bag; defrost in refrigerator overnight.
• Let dough soften slightly at room temperature before rolling out. Preheat the oven to 425 degrees F. Position rack in lower third of oven. Coat a 9-inch ovenproof glass pie plate with nonstick spray and set aside.
• Stir together the rhubarb,1 1/3 cups sugar, cornstarch, and cinnamon in a bowl. Allow to sit for 10 to 15 minutes until juices begin to exude while oven preheats.
• Roll out 1 dough disc on floured surface to 12-inch round. Transfer to pie dish. Trim edges so that there is an extra inch all around. Fold excess crust under itself toward the outside; crimp edge.
• Stir filling together with any juices and scrape into crust. Dot with small pieces of butter.
• Roll out second dough disc to a 12-inch round and cut into 1-inch wide strips using a straight edge or fluted pastry wheel. Brush crimped edge lightly with water.
• Weave a lattice crust on top of filling. Trim the lattice strips and press to seal along crimped edge.
• Combine cinnamon and remaining 2 tablespoons sugar. Brush lattice with milk and sprinkle with cinnamon/sugar.
• Bake for 15 minutes then turn oven down to 375 degrees F and continue baking until golden brown and filling is bubbling, about 30 to 35 minutes more.
• Cool on rack for at least 1 hour to allow juices to thicken. Serve warm or at room temperature. Store at room temperature overnight, loosely covered with foil, if desired.