Fresh Cherry Rhubarb Pie Recipes
RHUBARB CHERRY PIE
As a young girl, I dreamed of being able to make pies like my mother. (Her rolling pin, which I inherited, was 2 ft. long and 8 in. wide!) In fact, this is Mom's rhubarb strawberry pie recipe with cherries instead. I first made this pie for a church gathering 20 years ago-ever since, everyone's looked for it at every potluck! -Eunice Hurt, Murfreesboro, Tennessee
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine first 5 ingredients; let stand for 15 minutes. Line a 9-in. pie plate with crust. Trim to 1/2 in. beyond rim of plate. Add filling. Top with a lattice or other decorative crust. Trim and seal strips to edge of bottom crust; flute edge., Bake at 400° until the crust is golden and filling is bubbling, 40-50 minutes.
Nutrition Facts : Calories 433 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 206mg sodium, Carbohydrate 75g carbohydrate (44g sugars, Fiber 1g fiber), Protein 3g protein.
RHUBARB CHERRY PIE
Delicious! Fresh or frozen rhubarb may be used.
Provided by Annabelle Magee
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.
- Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
- Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes.
Nutrition Facts : Calories 287.3 calories, Carbohydrate 53.5 g, Fat 7.6 g, Fiber 1.8 g, Protein 1.9 g, SaturatedFat 1.9 g, Sodium 131.5 mg, Sugar 20.7 g
FRESH CHERRY PIE
If you're looking to learn how to make a cherry pie, this recipe is the place to start. This ruby-red cherry pie is just sweet enough, with a hint of almond flavor and a good level of cinnamon. The cherries peeking out of the lattice crust makes it so pretty, too. I like to make a few of these cherry pies throughout the summer. -Josie Bochek, Sturgeon Bay, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 13
Steps:
- Preheat oven to 425°. In a large saucepan, combine sugar and cornstarch; gradually stir in cherry juice until smooth. Bring to a boil; cook and stir until thickened, about 2 minutes. Remove from the heat. Add cherries, cinnamon, nutmeg and extract; set aside., In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add cold water, tossing with a fork until a ball forms. Divide dough in half so that one ball is slightly larger than the other. , On a lightly floured surface, roll out larger ball to fit a 9-in. pie plate. Transfer dough to pie plate; trim even with edge of plate. Add filling. Roll out remaining dough; make a lattice crust. Trim, seal and flute edges. If desired, brush with egg wash., Bake for 10 minutes. Reduce heat to 375°; bake until crust is golden brown, 45-50 minutes. Cool on a wire rack.
Nutrition Facts : Calories 466 calories, Fat 17g fat (4g saturated fat), Cholesterol 23mg cholesterol, Sodium 161mg sodium, Carbohydrate 73g carbohydrate (41g sugars, Fiber 2g fiber), Protein 5g protein.
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
Because it is so often used in pies, rhubarb is sometimes called "pie plant." For best results, make this pie the day before you plan to serve it.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h
Number Of Ingredients 7
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.
FRESH CHERRY RHUBARB PIE
This recipe calls for fresh sour pie cherries, (the bright red kind) and fresh rhubarb. It makes a deliciously juicy pie that goes wonderfully well with vanilla ice cream. Note: if you want your filling less juicy, just increase the amount of tapioca.And if you cannot find fresh pie cherries, you can substitute the canned type, but it will not taste as nice.
Provided by bakedapple42
Categories Pie
Time 1h5m
Yield 1 pie, 12 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees F.
- In a medium bowl, mix together the sugars, cinnamon, cloves, salt, and tapioca.
- Toss in the pitted cherries and the rhubarb pieces. Let sit for a few minutes, then drain off any juice before pouring the filling into the crust.
- Top the filling with the butter pieces.
- Adjust top crust, remember to fold over and seal together the edges of the top and bottom crusts to prevent leakage.
- Cut slits in the top crust, brush the edges of the crust with water, and sprinkle a little white sugar over the top.
- Place pie on a baking sheet and bake at 425 degrees F for 25 minutes.
- Cover top crust loosely with a piece of foil, turn pie around, and bake for an additional 20-30 minutes, or until bubbly (but not bubbling over).
- Remove from oven and place on a wire rack to cool.
- Cool completely before serving.
- Cherry pies made with fresh cherries are notoriously juicy so don't expect the slices to hold their shape very well It is lovely served with ice cream.
Nutrition Facts : Calories 279.4, Fat 12, SaturatedFat 3.7, Cholesterol 5.1, Sodium 225.8, Carbohydrate 41.8, Fiber 2.5, Sugar 25.4, Protein 2.7
CHERRY RHUBARB PIE
This pie was requested by a friend. There were no recipes for a cherry rhubarb pie on zaar, lots of other fruits and rhubarb, but no cherry. I found it on Allrecipes.com.
Provided by Elaine
Categories Dessert
Time 1h10m
Yield 1 pie, 6-9 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees.
- Combine the rhubarb, cherry pie filling, sugar and tapioca in a large bowl. Let stand for 15 minutes.
- Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk and sprinkle on sugar.
- Bake for 40-45 minutes or until bubbly and golden.
Nutrition Facts : Calories 553, Fat 20.9, SaturatedFat 5.2, Sodium 356.9, Carbohydrate 87.6, Fiber 2.4, Sugar 29.2, Protein 4.6
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