Country Rhubarb Pie Or Apple Pie Recipes

FAST APPLE RHUBARB PIE

Steps:

• Preheat oven to 440 degrees F (220 degrees C).
• Combine apples and rhubarb in a large bowl. Mix together sugar and cinnamon in a small bowl, then sprinkle over fruit. Toss until fruit is thoroughly coated. Spoon mixture into pastry shell.
• Bake in preheated oven for 40 minutes.

APPLE RHUBARB CRUMB PIE

Steps:

• Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling and topping., In a large bowl, combine apples and rhubarb. In a small bowl, mix sugar, flour and cinnamon; add to apple mixture and toss to coat. In a small bowl, mix the first five topping ingredients; cut in butter until crumbly. Transfer filling to crust; sprinkle with topping., Bake 50-60 minutes or until topping is lightly browned and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

COUNTRY RHUBARB CAKE

Steps:

• Make cake:
• Put oven rack in middle position and preheat oven to 400°F. Butter a 10-inch glass or ceramic pie plate or a 2 1/2-quart oval gratin dish and chill.
• Toss rhubarb with brown sugar in a bowl until coated.
• Whisk together flour, baking powder, and 1/2 cup granulated sugar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk together milk, whole egg, and yolk. Make a well in center of flour mixture and add milk mixture, stirring with a wooden spoon to gradually incorporate flour and form a soft, sticky dough.
• Transfer half of dough to chilled pie plate and pat out over bottom and halfway up side with well-floured hands, then spoon rhubarb and any juices onto dough. Using a tablespoon, spoon remaining dough in small mounds evenly over top. Lightly beat egg white with a few drops of water, then lightly brush cake with egg wash. Sprinkle remaining 2 tablespoons granulated sugar over top.
• Bake cake until top crust is golden and rhubarb is tender, 30 to 40 minutes. Transfer to a rack to cool, about 30 minutes.
• Make whiskey cream:
• Beat cream with confectioners sugar, whiskey, and vanilla in a bowl with an electric mixer until it forms stiff peaks.
• Serve cake warm or at room temperature with whiskey cream.

RHAPPLE PIE

Steps:

• Place rack in lowest position in the oven. Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with pie crust.
• Combine apples and rhubarb in a large bowl. Toss with sugar, 3 tablespoons plus 1 teaspoon flour, and Chinese five-spice. Pour filling over the crust.
• Combine unsifted flour, sugar, oats, salt, and five-spice together in a large bowl. Cut in butter until crumbly. Scatter crumb topping over the pie.
• Bake in the preheated oven until topping is golden brown and filling is bubbly, 50 to 60 minutes. Let cool completely before serving.

RHUBARB APPLE PIE

Steps:

• In a bowl, combine the first five ingredients. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Add filling; dot with butter. Place remaining pastry over filling. Cut slits in top. Trim, seal and flute edges. , Combine sugar and cinnamon. Brush crust with water; sprinkle with cinnamon-sugar. Cover edges loosely with foil., Bake at 400° for 20 minutes. Remove foil. Reduce heat to 350°; bake 15 minutes longer or until crust is golden brown. Cool on a wire rack. Store in the refrigerator.

COUNTRY RHUBARB PIE

Steps:

• Combine all filling ingredients except rhubarb and pecans in large bowl. Add rhubarb; toss until well coated.
• Spoon into prepared crust; sprinkle with pecans, if using. Set aside.
• Combine 1 cup flour and 2/3 cup sugar in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs.
• Sprinkle mixture over rhubarb.
• Cover edge of crust with 2-inch strip aluminum foil.
• Bake for 50 to 60 minutes or until topping is golden brown and filling bubbles around edges.
• Remove aluminum foil during last 10 minutes, if desired.

COUNTRY RHUBARB PIE (OR APPLE PIE)

Steps:

• Preheat oven to 350°F (gas mark 4), and grease a deep 10" pie dish.
• Sieve flour, baking soda and salt into a mixing bowl.
• Add powdered sugar and rub in butter.
• In a separate bowl, beat the egg together with the buttermilk and gradually add this to the flour until a dough is formed.
• Knead lightly on a floured surface and divide dough in half.
• Roll out one half and use it to line the pie dish.
• Mix sugar, nutmeg, and salt.
• Fill the dish with the rhubarb and sprinkle with the sugar mixture and lemon juice.
• Roll out the remaining dough to form a pastry lid.
• Brush the rim of the pastry base with water and put on the lid.
• Glaze with the whisked egg white and dust with powdered sugar.
• Make steam slits in the lid and bake for 50-60 minutes or until the crust is lightly browned and the fruit is soft.