Peachy Rhubarb Pie Recipes

PEACHY RHUBARB PIE

Steps:

• Drain peaches, reserving syrup; chop the peaches. Place peaches and syrup in a large bowl. Add the rhubarb, sugar, coconut, tapioca and vanilla; toss to coat. Let stand for 15 minutes. , Line a 9-in. pie plate with the bottom crust; trim pastry even with edge. Fill with rhubarb mixture; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. , Bake at 350° for 1 hour or until crust is golden brown and filling is bubbly.

PEACH RHUBARB CRISP

Steps:

• In a large bowl, combine the sugar, flour, nutmeg, lemon zest, salt, rhubarb and peaches. Transfer to a greased 11x7-in. baking dish. , In a small bowl, combine the flour, oats, brown sugar, cinnamon and salt. Cut in butter until mixture resembles coarse crumbs; sprinkle over fruit. Bake at 375° for 30-35 minutes or until bubbly and fruit is tender. Serve warm or cold.

AMAZING BLUEBERRY RHUBARB PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Stir white sugar, brown sugar, tapioca, and salt together in a large bowl. Add rhubarb and blueberries; toss to coat.
• Divide the pie dough in half and roll each half out into a 9-inch round. Place 1 round of dough in the bottom of a pie plate. Pile rhubarb-blueberry mixture on top of the dough and top with the remaining dough round. Trim excess dough from the top crust to leave a 1/2-inch border below the top rim of the pie plate. Tuck the top edges of the crust under the bottom crust and crimp border together. Place pie plate on a rimmed baking sheet.
• Bake in the preheated oven for 20 minutes. Reduce oven temperature to 350 degrees F (175 degrees C) and continue baking until the crust is golden brown and the filling is bubbling, 25 to 30 minutes more. Cool for 2 hours.

THE DISAPPEARING RHUBARB PEACH PIE

Steps:

• For Crust: Cut shortening into flour and salt until crumbles form. Make well in center and add 1 tablespoon of water at a time and toss with a fork until flour becomes wet. Add each additional tablespoon of water. Flour should be completeley moistened and forming a ball. Divide ball in half and roll each half to 2-inches larger than an inverted pie plate. Gently place one shell into pie plate. Save other shell for top. For Pie Filling: Heat oven to 425*. Mix flour and sugar. Combine rhubarb and peaches and place half of the mixture in the pie shell. Sprinkle half of the flour-sugar mixture on top. Repeat with remaining rhubarb-peach mixture and then flour-sugar mix. Dot with margarine/butter. Cover with top pie crust. Cut slits in top of crust; seal and flute crust. Cover edge with 3-inches of foil to prevent browning. Remove for last 15 minutes of cooking. Bake at 425* for 40-50 minutes or until crust browns and juice begins to bubble through crust. Serve with vanilla ice cream or whipped cream.

RHUBARB PIE

Steps:

• To make the crust: Have all of your ingredients ready and chilled. Combine the flour, salt and sugar in a food processor. Add the butter and lard. Use the food processor to work the butter and lard into the flour. Work the fats into the flour until it starts to stick together when squeezed, but you want to keep some of the fat in pea-size pieces. If it is too soft and it won't stay in pieces, place the bowl in the freezer for about 15 minutes and then try again.
• Whisk the egg, add it along with the water and vinegar to the flour/lard mixture. Stir this with your hand or a wooden spoon, but be very gentle. The goal is to keep the pea-size chunks of fat intact. It will start to look shaggy and not dry. It should hold together when you squeeze it in your hand. Gently knead the dough into a ball. Divide the dough into two pieces and create round disks. Wrap the dough in plastic and refrigerate for at least an hour, or overnight.
• Preheat oven to 425 degrees F with the rack on the bottom shelf.
• In a large bowl, toss together the rhubarb, cherries, sugar, cornstarch and spices. Roll out one of the circles of dough and drape it into the pie plate. Place the filling in the pie shell. Break the butter up into several pieces and put it over the filling.
• Weave the lattice over the top. Crimp the edges. Brush the top with egg wash.
• Sprinkle generously with sugar.
• Place the pie on a baking sheet, just in case the juices bubble over.
• Bake for 30 minutes. Reduce the heat to 350 degrees F, bake until the juices are bubbling and translucent, and the fruit is very soft. This can take up to 1 1/2 hours. If the top crust starts to get too much color, tent the pie loosely with foil.
• Allow the pie to cool so the juices set enough to cut the pie.
• Enjoy with ice cream.

PEACH-BERRY RHUBARB SLAB PIE

Steps:

• Prepare the crust. In a medium bowl, stir together flour and salt until well combined. Add 1/3 cup butter and the shortening, then cut in with a pastry blender until flour appears crumbly and no crumbs are larger than pea size. Gradually add water, one tablespoon at a time, tossing thoroughly with fork after each addition until dough sticks together. Dough should be only slightly moist and should still retain a crumbly appearance until pressed together between fingers. Place mixture into an ungreased 9 x 13 inch glass baking dish and flatten to bottom, pressing dough halfway up the sides of the baking dish. Melt the remaining tablespoon of butter and brush over crust using a pastry brush. Immediately sprinkle with cinnamon and sugar and set aside.
• Make the filling. Peel and slice two of the peaches and place into a medium bowl. Add strawberries, blackberries, raspberries, and rhubarb. In a small bowl, combine 1 tablespoon flour and 2 tablespoons sugar, then pour over fruit and toss until fruit is evenly coated. Set aside.
• Preheat oven to 350 degrees. In a medium sauce pan, add remaining peaches (peeled and sliced), cinnamon, butter, corn syrup, honey, lemon jice, orange juice, and sugar. Begin cooking over medium heat, stirring constantly until juices form. Mix corn starch with 1 teaspoon of water and gradually pour into mixture while stirring constantly. Allow mixture to come to a boil. Continue to boil, stirring occasionally, until mixture thickens. Once thickened, stir constantly until the liquid portion of the filling sticks to the spoon when removed from the pan. It should almost have the appearance of cooled pie filling. Remove from heat and add remaining fruit, stirring juices into flour mixture before adding to the filling. Lightly stir to combine and set aside.
• Place empty pie crust in the oven on the middle rack and bake until the butter is melted and the cinnamon and sugar appear to have absorbed into the crust.
• In the meantime, prepare the streusel. In a medium bowl, combine all ingredients and stir together until crumbly and all dry ingredients appear a bit moist. Set aside.
• Remove crust from the oven and top evenly with pie filling. Cover with the streusel, paying special attention to the sides as the filling tends to bubble up over the topping along the edges. Bake on center rack for approximately 45 minutes, or until crust appears golden and streusel is crunchy. Remove from oven and cool, then slice into 12 pieces.

FRESH PEACH AND RHUBARB PIE RECIPE

Steps:

• FOR THE CRUST: In a food processor fitted with the metal blade, combine the flour and salt. Process briefly to blend. Add the butter and shortening and process until the mixture resembles coarse meal, 5-10 seconds. With the motor running, gradually add the egg yolk, lemon juice, and just enough of the ice water for the dough to come together and hold a shape when pressed. Remove the dough from the processor, divide into 2 pieces, one slightly larger than the other, and flatten into 2 thick disks. Wrap the disks in plastic wrap and refrigerate for 1-2 hours. FOR THE FILLING: In a large bowl, combine the rhubarb, peaches, lemon juice, sugar, nutmeg, cinnamon and flour and toss until mixed. On a lightly floured work surface, roll out the larger of the 2 disks into a round about 11 inches in diameter. Gently ease the pastry round into a deep 9-inch pie plate and press into the plate, crimping the edges about 1/2 inch above the level of the plate rim. Brush the pie crust with the egg-water mixture. Spoon the filling into the dish. On the lightly floured work surface, roll out the remaining disk into a round about 10 inches in diameter. Using another pie plate as a guide, cut out a 9-inch round from the dough. Cut the round into strips 1 inch wide. Preheat an oven to 425 degrees F. Brush the edge of the bottom crust with a little more of the egg-water mixture. Lay a row of dough strips 3/4 inch apart across the top of the pie. Press the ends firmly to the edge of the crust. Lay the remaining strips in the opposite direction, again pressing them firmly to the edge. Flute the edge decoratively. Brush the pastry edge and strips with the egg-water mixture. Place the pie on a baking sheet and bake for 10 minutes. Reduce the heat to 350 degrees F. and continue baking until golden brown and bubbling, 35-45 minutes. (Check the pie during baking and cover the edges with aluminum foil if the crust begins to overbrown.) TO SERVE: Transfer to a rack and let cool for at least 20 minutes before serving. Serve warm or at room temperature.

PEACH RHUBARB PIE RECIPE - (3.9/5)

Steps:

• Heat oven to 375°F. In small bowl, mix sugars, tapioca, cinnamon, salt and orange juice. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. Place rhubarb in crust-lined plate; sprinkle with half of sugar mixture. Top with peaches; sprinkle with remaining sugar mixture. Top with second crust and flute; cut slits in several places. Bake 35 minutes. Meanwhile, in small bowl, mix topping ingredients; sprinkle over top crust. Bake 10 minutes longer or until golden. Slices of this pie can be topped with whipped cream or slightly softened vanilla ice cream just before serving, if desired.

RHUBARB STREUSEL PIE

Steps:

• Make the pâté brisée
• In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
• Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1-quart) pie plate, and crimp the edge decoratively. Line the shell with foil, fill the foil with the rice, and bake the shell in the middle of a preheated 425°F. oven for 10 minutes. Remove the rice and foil carefully and bake the shell for 3 to 5 minutes more, or until it is pale golden.
• Make the filling:
• In a large bowl stir together the sugar, the tapioca, a pinch of salt, the vanilla, the rhubarb, and the butter until the mixture is combined well and let the filling stand, stirring occasionally, for 15 minutes.
• Make the streusel topping:
• In a large bowl stir together the brown sugar, the flour, the butter, the cinnamon, the walnuts, and a pinch of salt and blend the mixture until it resembles coarse meal.
• Spoon the filling into the shell, sprinkle the streusel topping around the outer 2 inches of the filling, leaving the center exposed, and brush the edge of the shell with some of the egg wash. Bake the pie on a baking sheet in the lower third of a preheated 450°F. oven for 15 minutes, reduce the heat to 350°F., and bake the pie for 50 minutes to 1 hour more, or until the filling is bubbling and the rhubarb is tender. Brush the exposed (center) portion of the filling with the jelly and let the pie cool on a rack for 2 hours.