FRESH RHUBARB PIE
Mom used to grow her own rhubarb in her backyard, and when her rhubarb was ripe, what great pies she made! I will enclose her recipe.
Provided by Carol
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
- Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.
Nutrition Facts : Calories 289.6 calories, Carbohydrate 50.8 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 129.7 mg, Sugar 34 g
RHUBARB PIE
Don't let baking with rhubarb intimidate you-it's easier than you think, and we'll walk you through every step. Plus, the results of our Rhubarb Pie recipe are mind-blowingly delicious. With a flaky crust and sweet and tart flavor of the rhubarb filling, our recipe for Rhubarb Pie will soon become a summer go-to. Our Rhubarb Pie recipe comes together in four simple steps with one incredible result. Once your Rhubarb Pie has cooled, grab your spoons and enjoy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 8
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie plate.
- In large bowl, mix sugar, flour and orange peel. Stir in rhubarb. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over rhubarb.
- Cover with second crust; seal and flute. Cut slits in several places in top crust. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning.
- Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil during last 15 minutes. Cool on cooling rack at least 2 hours before serving.
Nutrition Facts : Calories 470, Carbohydrate 86 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 51 g, TransFat 0 g
STRAIGHT-UP RHUBARB PIE
This rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents.
Provided by Amanda Hesser
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
- Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
- Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
- Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 15 grams, Carbohydrate 63 grams, Fat 23 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 151 milligrams, Sugar 33 grams, TransFat 3 grams
CLASSIC RHUBARB PIE
I am a pie-lover and this is hands down my favorite pie. This recipe is my mom's and I've never found one I like better. You can't improve on perfection! I make this as a two-crust pie. My mom's recipe says to bake for 30 min. but I've always needed about 15 minutes more.
Provided by Park Rangerette
Categories Pie
Time 55m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 6
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.
Nutrition Facts : Calories 569.5, Fat 23.7, SaturatedFat 6.7, Cholesterol 75.6, Sodium 352, Carbohydrate 84.2, Fiber 3.8, Sugar 51.1, Protein 6.9
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