RHUBARB AND STRAWBERRY PIE
A delicious tart and sweet combination. Nothing tastes better with vanilla ice cream. Fresh or frozen rhubarb may be used.
Provided by Terri
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Yield 8
Number Of Ingredients 8
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
- Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
- Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
- Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 64.1 g, Cholesterol 33.2 mg, Fat 18.8 g, Fiber 4.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 258.5 mg, Sugar 33.2 g
STRAWBERRY-RHUBARB DEEP-DISH PIE
Yaay! It's strawberry season right now here in California, time to make my favorite pie. Want to post this for safekeeping here as I just had a scare and couldn't find my cookbook - this is not a recipe I want to lose! Got it from Good Housekeeping Book of Desserts, which is one of the best cookbooks on sweets that I have ever found! I have been making this pie for years now, and it's one of the few things that my incredibly over-picky kids will eat. Does take a bit of time and effort, between making the crust and sweetening/juicing up the berries, then baking and letting it cool for a bit. You can vary the top crust, I like the "criss-cross" lattice look for this one with the juicy red berries oozing on top. GREAT tasting on its own, but, if you add fresh whip cream and/or ice cream on top when it's still just a little warm, it is fantastic!
Provided by SpchTeachCooks
Categories Pie
Time 1h20m
Yield 1 deep-dish pie, 10 serving(s)
Number Of Ingredients 10
Steps:
- Hull strawberries, cut each in half. Cut rhubarb into 1/2 inch pieces (or if using frozen, thaw and drain).
- In large bowl, gently toss berries and rhubarb with sugar, flour, tapioca, vanilla extract, and salt.
- Let strawberry-rhubarb mixture stand 30 minutes to soften tapioca, stir occasionally.
- * While waiting, prepare pastry dough (*Pie Crust: my favorite personal recipe is 2 cups flour + 6-7 tablespoons of Crisco butter flavor shortening, mashed together till forms crumbles and a few tablespoons of ice cold water stirred in until it forms a dough, then divided into 2 balls, wrapped in plastic wrap, and chilled until you're ready to roll it into pie crusts).
- Preheat oven to 425 degrees Fahrenheit.
- Roll out dough, put one crust in deep pie plate, fill pie with berries mixture, Top with bits of butter.
- Roll 2nd crust and cut into 10 strips -- 5 will go one direction, other 5 will cross over first 5 to form a lattice (a picture would be worth 1000 words here). Press/crimp sides of pie. Brush lattice surface with milk.
- Bake in oven for 50 mins.or until it looks golden brown on top. (Keep a baking sheet under pie pan in case of juices flowing over side of pie dish).
- Should let pie stand about an hour to cool down a bit and let juices set, but I have a hard time waiting THAT long.
Nutrition Facts : Calories 169.3, Fat 1.6, SaturatedFat 0.8, Cholesterol 3.3, Sodium 89.1, Carbohydrate 39.2, Fiber 2.4, Sugar 31.3, Protein 1.4
GRANDMA'S STRAWBERRY-RHUBARB PIE
Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.
Provided by Food Network
Categories dessert
Time 1h20m
Yield 1 pie
Number Of Ingredients 21
Steps:
- Crust Preparation:
- Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
- Preheat oven to 425 degrees F.
- Filling Preparation:
- Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.
DEEP DISH STRAWBERRY RHUBARB PIE WITH CRUMB TOPPING RECIPE - (4.3/5)
Provided by jjadin
Number Of Ingredients 24
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.
RHUBARB STRAWBERRY PIE
This strawberry rhubarb pie with frozen fruit recipe has become a favorite with us. My husband never liked rhubarb until he tasted this pie...now he asks me to make it often! - Sandy Brown, Lake Worth, Florida
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Preheat oven to 400°. In a large bowl, combine sugar and tapioca. Add fruit; toss to coat. Gently stir in the juice, marmalade if desired and orange zest. Let stand for 15 minutes. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to 9-in. deep-dish pie plate. Trim to 1/2 in beyond rim of plate. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/4-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil., Bake until filling is bubbly and rhubarb is tender, 40-50 minutes. Remove foil. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 470 calories, Fat 23g fat (14g saturated fat), Cholesterol 60mg cholesterol, Sodium 312mg sodium, Carbohydrate 62g carbohydrate (24g sugars, Fiber 3g fiber), Protein 5g protein.
DEEP DISH STRAWBERRY PIE
A chocolate-painted baked pie crust prevents this pie from getting soggy and adds a wonderful flavor complementing the strawberries! Serve with whipped cream. I am adding blueberries just around the inner edge of the pie crust after the filling has been added to create a nice red, white, and blue theme for our 4th of July celebration!
Provided by jenni
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 9h20m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an oven to 450 degrees F (230 degrees C). Press pie crust pastry into a 1/2-inch deep dish pie plate. Prick bottom and sides of pastry with fork.
- Bake in the preheated oven until lightly brown, 10 to 12 minutes. Cool completely on a wire rack.
- Melt chocolate chips in a saucepan over medium-low heat, stirring constantly, 1 to 3 minutes. Paint melted chocolate in the bottom and inside of cooled pie crust. Place chocolate-painted crust in freezer to harden the chocolate, about 30 minutes.
- Place the prettiest strawberry, cut-side down, in the center of the chocolate crust. Arrange as many attractive strawberries as possible around the center strawberry, so they appear as circles around the center.
- Mash the remaining strawberries in a bowl; transfer to a saucepan. Add sugar and lemon juice; bring to a boil, stirring frequently.
- Whisk ginger ale and cornstarch together in a bowl until smooth; gradually stir into boiling strawberry mixture. Reduce heat to medium-low and simmer, stirring constantly, until thickened, 12 to 14 minutes. Remove from heat and cool for about 5 minutes.
- Spoon strawberry sauce over strawberries in pie shell. Chill in refrigerator until pie is set, at least 8 hours.
Nutrition Facts : Calories 332.3 calories, Carbohydrate 59.2 g, Fat 11.1 g, Fiber 4.6 g, Protein 2.9 g, SaturatedFat 3.7 g, Sodium 122.7 mg, Sugar 40.3 g
DEEP DISH RHUBARB PIE
"Rhubarb is much better in pies Sweet and sour, with strawberry complies It's good as gooseberry And tasty as cherry Please, have a slice -- do not be shy!" Try this favorite with a scoop of good vanilla ice cream! From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 373.9, Fat 12.1, SaturatedFat 3.8, Cholesterol 5.1, Sodium 172.9, Carbohydrate 64.9, Fiber 2.8, Sugar 42.7, Protein 3.3
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DEEP-DISH STRAWBERRY-RHUBARB PIE RECIPE - FOOD & WINE
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3/5 Total Time 2 hrs 40 minsServings 1
- Preheat the oven to 375° and position a rack in the lower third. In a bowl, toss the strawberries and rhubarb with the 1 cup of sugar, the cornstarch and the salt.
- Roll out the larger piece of Flaky Pie Dough to a 13-inch round, about 1/8 inch thick. Line a 9 1/2-by-1 3/4-inch glass pie plate with the dough. Brush the overhang with water and spoon in the filling.
- Roll out the smaller piece of dough to a 12-inch round and lay it over the filling; press the edges together. Trim the overhang to 1/2 inch, fold it under itself and crimp. Lightly brush the top with water and sprinkle with sugar. Cut a few slits for steam to escape.
- Bake the pie until the filling is bubbling and the crust is golden brown, about 2 hours. Cover the edge of the pie with foil if it begins to darken. Let cool for 5 hours at room temperature before serving.
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