Mimis Rhubarb Pie Recipes

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MINI RHUBARB PIES



Mini Rhubarb Pies image

Bubbling with rosy rhubarb and scented with orange, these mini pies are an indulgent treat that makes everyone feel like the guest of honor. Cooking in individual pie dishes is a beautiful way to skip the tricky task of gracefully serving a pie, piece by piece. Frozen rhubarb is a great option when you're making a pie and rhubarb is out of season. While it is in season, though, you'll want to take advantage of its abundant ruby stalks and pile it high in every pie. Top each pie with a scoop of vanilla ice cream if you want to really send your guests over the edge.

Provided by Kim

Number Of Ingredients 9

4 10-inch pie crusts, refrigerated, unbaked
8 cups fresh rhubarb cut in 1/2-inch pieces
1 cup sugar
1/2 cup all-purpose flour
Pinch of cardamom
1/2 teaspoon freshly ground nutmeg
1 tablespoon orange zest
1/4 cup freshly squeezed orange juice
1 egg, lightly beaten

Steps:

  • Preheat oven 375 degrees F.
  • From each pie crust, cut a small circle to fit as the bottom crust in each of four 5.5'pie plates. Cut long strips out of remaining pie dough about 1/2 an inch in width.
  • Chill both while preparing filling.
  • In a large bowl, combine rhubarb, sugar, flour, cardamom, nutmeg, orange zest and juice. Stir to distribute ingredients evenly.
  • Fill each pie dish with filling, mounding each one full. Using chilled strips, criss-cross them over each pie making a lattice pattern. Trim excess dough from sides of pies and then crimp the edges together.
  • Brush outsides of pies with beaten egg. Bake 50 minutes or until crust is golden and filling is bubbling. Let cool and serve.

WINNIE'S MINI RHUBARB & STRAWBERRY PIES



Winnie's Mini Rhubarb & Strawberry Pies image

Every spring, we had strawberries and rhubarb on our farm outside Seattle. These fruity hand pies remind me of those times and of Grandma Winnie's baking. -Shawn Carleton, San Diego, California

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 18 servings

Number Of Ingredients 11

3 tablespoons quick-cooking tapioca
4 cups sliced fresh strawberries
2 cups sliced fresh rhubarb
3/4 cup sugar
1 teaspoon grated orange zest
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground cinnamon
3 drops red food coloring, optional
Pastry for double-crust pie
Sweetened whipped cream, optional

Steps:

  • Place tapioca in a small food processor or spice grinder; process until finely ground., In a large saucepan, combine strawberries, rhubarb, sugar, orange zest, vanilla, salt, cinnamon, tapioca and, if desired, food coloring; bring to a boil. Reduce heat; simmer, covered, until strawberries are tender, stirring occasionally, 15-20 minutes. Transfer to a large bowl; cover and refrigerate overnight., Preheat oven to 425°. On a lightly floured surface, roll half of dough to an 18-in. circle. Cut 12 circles with a 4-in. biscuit cutter, rerolling scraps as necessary; press crust onto bottom and up sides of ungreased muffin cups. Repeat with remaining dough, cutting 6 more circles. Spoon strawberry mixture into muffin cups., Bake until filling is bubbly and crust golden brown, 12-15 minutes. Cool in pan 5 minutes; remove to wire racks to cool. If desired, serve with whipped cream.

Nutrition Facts : Calories 207 calories, Fat 10g fat (6g saturated fat), Cholesterol 27mg cholesterol, Sodium 171mg sodium, Carbohydrate 27g carbohydrate (11g sugars, Fiber 1g fiber), Protein 2g protein.

PERFECT RHUBARB PIE



Perfect Rhubarb Pie image

Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! - Ellen Benninger, Greenville, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h15m

Yield 8 servings.

Number Of Ingredients 9

4 cups sliced fresh or frozen rhubarb, thawed
4 cups boiling water
1-1/2 cups sugar
3 tablespoons all-purpose flour
1 teaspoon quick-cooking tapioca
1 large egg, room temperature
2 teaspoons cold water
Dough for double-crust pie
1 tablespoon butter

Steps:

  • Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture., Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes., Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 40-50 minutes longer. Cool on a wire rack.

Nutrition Facts : Calories 432 calories, Fat 16g fat (7g saturated fat), Cholesterol 40mg cholesterol, Sodium 225mg sodium, Carbohydrate 69g carbohydrate (40g sugars, Fiber 1g fiber), Protein 4g protein.

RHUBARB PIE



Rhubarb Pie image

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

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 to 2 1/3 cups sugar
2/3 cup all-purpose flour
1 teaspoon grated orange peel, if desired
6 cups chopped (1/2-inch pieces) fresh rhubarb
1 tablespoon cold butter, if desired

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

RHUBARB PIE



Rhubarb Pie image

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

Pie Dough
All-purpose flour, for dusting
1 3/4 pounds (about 6 cups) rhubarb, ends trimmed, cut crosswise into 3/4-inch pieces
1 cup sugar
2 tablespoons cornstarch
Pinch of salt
Crumble Topping

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.

MIMI'S RHUBARB PIE



Mimi's Rhubarb Pie image

This recipe is from my aunt who bakes a lot of pies. It is a simple pie to make but very, very good.

Provided by Mimi in Maine

Categories     Pie

Time 1h

Yield 1 pie

Number Of Ingredients 3

4 cups cut-up rhubarb
1 1/3-1 1/2 cups sugar
2 eggs

Steps:

  • Put eggs into a large bowl and beat them.
  • Put rhubarb into the eggs.
  • Add the sugar depending on the sweetness that you like and mix well.
  • Put into a pie-line plate; put the top crust on.
  • Bake 425 degrees for 40 minutes.
  • NOTE: If you want to make a 10-inch pie, make the above plus one-half more.

Nutrition Facts : Calories 1281.2, Fat 10.9, SaturatedFat 3.4, Cholesterol 423, Sodium 159.5, Carbohydrate 289.5, Fiber 8.8, Sugar 272.5, Protein 17

NICKI'S SUMMER STRAWBERRY RHUBARB PIE



Nicki's Summer Strawberry Rhubarb Pie image

Great summer pie and delicious with vanilla ice cream.

Provided by Nicki

Categories     Desserts     Pies     Fruit Pie Recipes     Strawberry Pie Recipes

Time 3h25m

Yield 8

Number Of Ingredients 16

2 ½ cups all-purpose flour
1 teaspoon salt
½ cup vegetable shortening, chilled
½ cup unsalted butter, chilled
¼ cup ice water, or as needed
2 ½ cups chopped fresh strawberries
2 ½ cups chopped fresh rhubarb
1 ¼ cups white sugar
2 tablespoons quick-cooking tapioca
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
½ teaspoon orange juice
¼ teaspoon grated orange zest
½ teaspoon ground cinnamon
2 tablespoons butter, chilled and cut into small pieces
1 egg white, beaten

Steps:

  • Whisk 2 1/2 cups of flour and salt together in a large bowl. With a pastry cutter, chop the vegetable shortening and unsalted butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces of fat; stir in ice water, 1 tablespoon at a time, just until the mixture holds together when squeezed. Divide dough in half, and form each half into a ball; wrap the balls in plastic wrap, and refrigerate at least 1 hour or up to overnight.
  • Preheat oven to 375 degrees F (190 degrees C). Roll out a dough ball on a floured surface into an 11-inch circle; fit the crust into a 9-inch pie dish. Refrigerate while making filling.
  • Mix strawberries, rhubarb, 1 1/4 cup of sugar, tapioca, 2 tablespoons of flour, vanilla extract, orange juice, orange zest, and cinnamon together in a bowl. Pour the filling into the crust-lined pie dish. Sprinkle 2 tablespoons of butter pieces over the filling. Roll the second dough ball out into a 10-inch circle on a floured surface, and gently place the top crust onto the filling. Crimp the edges together with a fork to seal. Brush the pie with beaten egg white, and cut several slits into the top crust with a sharp knife..
  • Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 55 minutes to 1 hour. Cover the pie edges with strips of aluminum foil if they start to brown too quickly. Cool completely before serving.

Nutrition Facts : Calories 546.3 calories, Carbohydrate 70.2 g, Cholesterol 38.1 mg, Fat 27.8 g, Fiber 2.9 g, Protein 5.6 g, SaturatedFat 12.4 g, Sodium 322.9 mg, Sugar 34.4 g

MIMI'S RHUBARB AND BLUEBERRY PIE



Mimi's Rhubarb and Blueberry Pie image

This is a new twist on a rhubarb pie and is enough to fill a 10-inch pie plate. If you want a smaller one you will have to decrease the amounts, but that wouldn't be too hard to do. It won't take a rocket scientist to figure it out.

Provided by Mimi in Maine

Categories     Pie

Time 1h10m

Yield 1 pie

Number Of Ingredients 4

2 cups sugar (scant)
1/3 cup flour
4 cups rhubarb (cut up)
2 cups blueberries

Steps:

  • Mix the sugar and flour together.
  • Add the rhubarb and mix well.
  • Toss in the blueberries very gently, but mix them in well.
  • Put into a pie-lined pie plate and put on the top crust.
  • Bake at 425 degrees for 40-50 minutes.

Nutrition Facts : Calories 1967.3, Fat 2.3, SaturatedFat 0.4, Sodium 23.2, Carbohydrate 495.9, Fiber 16.9, Sugar 434, Protein 10.8

RHUBARB PIE



Rhubarb Pie image

Provided by Molly O'Neill

Categories     dessert

Time 1h

Yield 6 servings

Number Of Ingredients 8

1 1/2 cups, plus 2 teaspoons, sifted flour, plus additional flour for rolling the pastry
1 teaspoon salt
1/4 cup chilled lard, cut into small chunks
1/4 cup cold water
2/3 cup sugar
1/4 teaspoon freshly grated nutmeg
2 teaspoons cornstarch
4 cups chopped fresh rhubarb

Steps:

  • To make the crust, put 1 1/2 cups of the flour in a bowl with the salt and lard and combine quickly with fingertips. Add the water and stir to combine; the dough will be sticky. Add the remaining flour, form into a ball and put in refrigerator for 15 minutes.
  • Divide the dough in two. Lightly flour a board; roll half the dough to cover the bottom of a 9-inch pie pan and put it in the pan. Flour the board again, and roll out the remaining dough. Using a pastry wheel or a sharp knife, cut the dough into 3/4-inch strips and put on wax paper.
  • Preheat the oven to 450 degrees. To make the filling, combine the sugar, nutmeg and cornstarch in a bowl. Sprinkle 3 tablespoons of this mixture on the pastry in the pie pan. Combine the remaining sugar mixture with the rhubarb and fill the pie. Moisten the rim of the pastry with water and make a latticework top over the pie with the dough strips. Crimp the edges well. Bake pie for 40 minutes

Nutrition Facts : @context http, Calories 249, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 13 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 313 milligrams, Sugar 23 grams

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