Deep Dish Rhubarb Pie With Crumb Topping Recipes

CRUMB TOP RHUBARB PIE

Steps:

• Heat oven to 375°F.
• Combine 1 cup flour and 1/4 teaspoon salt in bowl; cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
• Shape dough into ball; flatten slightly. Roll out on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
• Combine all filling ingredients except rhubarb in bowl. Add rhubarb; toss until well coated. Spoon into prepared crust. Set aside.
• Combine 1/2 cup flour and 1/3 cup sugar in bowl; cut in 1/4 cup butter until mixture resembles coarse crumbs. Sprinkle mixture over rhubarb. Cover edge of crust with 2-inch strip aluminum foil. Bake 50-60 minutes or until topping is golden brown and filling bubbles around edges. Remove aluminum foil during last 10 minutes, if desired.

RHUBARB CUSTARD PIE

Steps:

• Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
• Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.

RHUBARB PIE

Steps:

• Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.
• Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.
• Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.
• Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.

CRUMB-TOPPED RHUBARB

Steps:

• In a bowl, combine rhubarb, flour, sugar, cinnamon and salt. Spoon into a greased 11x7-in. baking dish; set aside., In a bowl, combine the flour, brown sugar and oats. Cut in butter until crumbly; sprinkle over rhubarb mixture. Bake at 350° for 40 minutes or until lightly browned and bubbly.

CRUMB-TOPPED STRAWBERRY RHUBARB PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Whisk 1 cup of flour and salt in a bowl.
• Cut 1/3 cup of butter into the flour mixture with a pastry cutter until the mixture resembles coarse crumbs. Moisten with water, 1 tablespoon at a time, just until the mixture holds together. Shape the dough into a ball, and roll out into a 12-inch circle on a floured work surface. Crust will be thin. Fold the dough gently into quarters, and lay into a 9-inch pie dish; unfold the dough and center the crust in the pie dish. Trim the crust to 1/2 inch of overhang, and crimp or flute the edge of the crust. Refrigerate crust while making filling.
• Mix 1 1/4 cups of sugar, 1/3 cup of flour, cinnamon, and nutmeg in a bowl until thoroughly combined. Mix in the rhubarb and strawberries, and pour into the crust-lined pie dish. Sprinkle with pecans. Mix 1 cup of flour with 2/3 cup of sugar in a bowl, and cut 1/3 cup of butter into the mixture with a pastry cutter until the mixture resembles coarse crumbs; sprinkle the crumb topping evenly over the pie filling. Cover the edge of the pie with strips of aluminum foil.
• Bake in the preheated oven until the crumb topping is golden brown and the filling bubbles around the edges, 50 to 60 minutes. Remove foil for the last 10 minutes of baking to brown the pie edge.

DEEP DISH CRUMB TOPPED STRAWBERRY RHUBARB PIE RECIPE - (4.5/5)

Steps:

• For the crust: Combine the flour, sugar, cinnamon and salt in the bowl of a food processor, pulsing to combine. Add in the butter and pulse until butter is the size of peas. Add in the vanilla and water, pulsing again just until the dough comes together, adding more water by the tbsp if necessary. Gather dough into a ball and flatten into a disk. Refrigerate for at least 30 minutes and up to 24 hours. Roll out the dough between two sheets of parchment paper to 1/8-inch thick round. Peel off the top sheet of paper. NOTE: My preferred method to rolling pie dough is on a non-stick pie mat (I buy it from King Arthur flour). I lightly dust the mat. I prefer a french rolling pin, and start in the middle and roll out, then make a 1/4 turn of the dough. Roll, turn, roll, turn, sometimes lifting the pie dough to lightly dust with more flour if necessary. My pie dough never sticks, this way! I place the rolling pin on the edge of the rolled dough and drape the pie crust and gently roll it on the pin; then unroll it over my pie plate. Transfer the dough to a 9-inch deep dish pie plate. Discard the paper, if using. Trim the overhang to 1/2-inch and crimp edges if desired. Refrigerate 20 minutes. Preheat oven to 350. Line the crust with parchment paper or foil. Fill with dried beans or pie weights. Bake until the crust is set, about 15 minutes. Remove the paper and beans. Brush the crust with the egg glaze. Bake until light brown, about 20 minutes. Cool completely. NOTE: My pie crust baked a much darker color than I prefer. I would suggested using a pie crust shield, or you can simple roll strips of foil to fit around the pie crust edge. For the topping: Increase oven temperature to 375. Combine the oats, flour, sugar, and cinnamon in the bowl of a food processor. Pulse in the butter until crumbly. Transfer to a bowl and refrigerate until use. For the filling: NOTE: If using Clear Jel, whisk it in with the sugar. ClearJel does a remarkable job of preventing runny fruit pies Love this product! Mix the rhubarb, strawberries, sugar, cornstarch (if not using ClearJel), cinnamon and nutmeg in a large heavy saucepan. Allow to macerate for 30 minutes, stirring occasionally. Bring to a boil over medium heat, stirring constantly. Reduce the heat and simmer until juices thicken, about 3 minutes. Pour the filling into the prepared crust. Cover with the topping. Bake for 35 minutes or until topping is golden and juices are bubbling. Cool on rack. Serve warm or at room temp. To make ramekins: Instead of making the pie crust, simply fill ramekins with the strawberry filling, then use the topping. Bake for 15-20 minutes, until filling is bubbly. Serve warm, or at room temp, topped with vanilla ice cream.

RHUBARB CRUMBLE PIE

Steps:

• Topping: Combine flour& sugar in a bowl; using a pastry blender or 2 knives, cut in butter until mixture is in fine crumbs.
• Set aside.
• PIE: Combine sugar, flour& salt in a bowl; whisk in egg until smooth.
• Add rhubarb& toss to coat.
• Scrape into pie shell& dot with butter.
• Sprinkle topping evenly over filling.
• Bake in the bottom third of a preheated 425F oven for 10 minutes.
• Reduce heat to 350F& continue baking until topping is golden& filling is bubbly, about 40 minutes.
• Remove from oven& cool on a rack.

RHUBARB SOUR CREAM PIE

Steps:

• Preheat the oven to 450 degrees F (220 degrees C).
• Press the pie crust into a 9 inch pie pan. Spread rhubarb in an even layer in the bottom of the crust. In a medium bowl, whisk together the egg, white sugar, sour cream and 1/3 cup of flour until smooth. Pour over the rhubarb.
• In a small bowl, mix together 1/2 cup of flour and brown sugar. Stir in melted butter until the mixture is crumbly. Sprinkle over the top of the pie.
• Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake for 40 minutes, or until the edges have puffed, and the topping is golden. The center may still be slightly jiggly. Cool completely before slicing and serving.

STRAWBERRY/RHUBARB CRUMB PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat egg. Beat in sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust. For topping, in a small bowl, combine flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit. , Bake 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, about 35 minutes longer. Cool on a wire rack.

DEEP DISH RHUBARB SQUARE PIE

Steps:

• Follow the above pie crust instructions

DEEP-DISH RHUBARB PIE WITH CRUMB TOPPING

Steps:

• For crust:
• Blend first 4 ingredients in medium bowl. Add butter and shortening and rub between fingertips until mixture resembles coarse meal. Add vanilla. Mix in enough water by tablespoons to bind dough. Gather dough into ball; flatten into disk. Wrap in plastic. Refrigerate at least 30 minutes. (Can be prepared 1 day ahead. Soften slightly at room temperature before continuing.)
• Roll out dough between sheets of lightly floured waxed paper to 1/8-inch-thick round. Peel off top sheet of paper. Trim dough to 12-inch round. Transfer to 9 1/2-inch deep-dish glass pie dish; discard paper. Trim overhang to 1/2 inch. Crimp edges. Refrigerate 20 minutes. (Optional garnish: Gather dough scraps and roll out on lightly floured surface to thickness of 1/8 inch. Cut out fourteen 3-inch-long leaves with knife or cutter. Refrigerate leaves until ready to use.)
• Position rack in bottom third of oven and preheat to 350°F. Line crust with parchment paper or foil. Fill with dried beans or pie weights. Bake until crust is set, about 15 minutes. Remove paper and beans. Brush crust bottom and sides (not edge) with some of glaze. Sprinkle with 2 tablespoons oats. Bake until light brown, about 20 minutes. Cool completely.
• For topping:
• Increase oven temperature to 375°F. Combine 2/3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats.
• For filling:
• Mix rhubarb, strawberries, sugar, cornstarch, cinnamon, and nutmeg in heavy large saucepan. Let stand 30 minutes. Bring to boil over medium heat, stirring constantly. Reduce heat and simmer until juices thicken, about 3 minutes.
• Pour filling into prepared crust. Cover with topping. Bake 20 minutes. (If using pastry leaves, remove pie from oven and quickly arrange leaves around edge, overlapping slightly. Brush leaves with glaze.) Bake until topping and leaves are golden and juices bubble, about 15 minutes longer. Cool on rack. Serve warm or at room temperature.

RHUBARB AND APPLE PIE WITH WALNUT CRUMB TOPPING

Steps:

• Preheat the oven to 370 degrees F.
• Roll out the dough on a lightly floured work surface into an 11-inch round about 1/8-inch thick. Transfer the dough to a 9-inch pie pan. Trim off any overhanging dough to make a 1/2-inch wide overhang around the edge of the pan. Flute the edges of the dough with your fingertips.
• In a large bowl, mix the rhubarb, apples, sugar, 1/2 cup of the brown sugar, the cornstarch, lemon juice, and brandy, and toss to coat the fruit evenly. Pour the mixture into the piecrust.
• In a medium bowl, combine the flour, walnuts, remaining 1/2 cup brown sugar, butter, cinnamon and nutmeg and mix well with your fingertips until the mixture resembles coarse crumbs. Sprinkle evenly over the filling.
• Bake until the top is golden brown and the juices are bubbling, 40 to 45 minutes. Cool on a wire rack for at least 15 minutes before serving.
• In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Using either a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.
• Preheat oven to 350 degrees F.
• Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a circle about 12-inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and place in the oven.
• Bake until golden, about 15 to 20 minutes. Remove from the oven and cool completely.

OLD FASHIONED RHUBARB PIE WITH CRUMB TOPPING

Steps:

• Form pie crust into a 9-inch pie plate and flute the edges. Whisk egg and brush over the pastry to form a barrier between the crust and the pie juices.
• Chop rhubarb into ½-inch pieces and slice strawberries in half or quarters (depending on their size). Place the chopped fruit into a large bowl. Add sugar, vanilla, orange zest (and juice), salt, and tapioca. Stir to combine and set aside for 15 minutes while you work on the crumb topping.

DEEP DISH RHUBARB PIE

Steps:

• Preheat oven to 450°F.
• Combine all ingredients except pastry and place in a 9 x 5 x 2" baking pan.
• Place pie crust on top of mixture, fold overhanging crust under and press double edge against rim of dish.
• Prick crust with the tines of a fork to allow steam to escape.
• Bake in preheated oven for 10 minutes; reduce heat to 350F and bake until fruit is tender and crust is a delicate golden brown, about 25 to 30 minutes.

DEEP DISH STRAWBERRY RHUBARB PIE WITH CRUMB TOPPING RECIPE - (4.3/5)

Steps:

• CRUST: Blend flour, 2 1/2 tablespoons sugar, cinnamon and salt in medium bowl. Add butter and shortening and rub between fingertips until mixture resembles coarse meal. Add vanilla. Mix in enough water by tablespoons to bind dough. Gather dough into ball; flatten into disk. Wrap in plastic. Refrigerate at least 30 minutes. (Can be prepared 1 day ahead. Soften slightly at room temperature before continuing.) Roll out dough between sheets of lightly floured waxed paper to 1/8-inch-thick round. Peel off top sheet of paper. Trim dough to 12-inch round. Transfer to 9 1/2-inch deep-dish glass pie dish; discard paper. Trim overhang to 1/2 inch. Crimp edges. Refrigerate 20 minutes. (Optional garnish: Gather dough scraps and roll out on lightly floured surface to thickness of 1/8 inch. Cut out fourteen 3-inch-long leaves with knife or cutter. Refrigerate leaves until ready to use.) Position rack in bottom third of oven and preheat to 350°F. Line crust with parchment paper or foil. Fill with dried beans or pie weights. Bake until crust is set, about 15 minutes. Remove paper and beans. Brush crust bottom and sides (not edge) with some of glaze. Sprinkle with 2 tablespoons oats. Bake until light brown, about 20 minutes. Cool completely. TOPPING: Increase oven temperature to 375°F. Combine 2/3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats. FILLING: Mix rhubarb, strawberries, sugar, cornstarch, cinnamon, and nutmeg in heavy large saucepan. Let stand 30 minutes. Bring to boil over medium heat, stirring constantly. Reduce heat and simmer until juices thicken, about 3 minutes. Pour filling into prepared crust. Cover with topping. Bake 20 minutes. (If using pastry leaves, remove pie from oven and quickly arrange leaves around edge, overlapping slightly. Brush leaves with glaze.) Bake until topping and leaves are golden and juices bubble, about 15 minutes longer. Cool on rack. Serve warm or at room temperature.