Rhubarb Raspberry Apple Pie Recipes

FAST APPLE RHUBARB PIE

Steps:

• Preheat oven to 440 degrees F (220 degrees C).
• Combine apples and rhubarb in a large bowl. Mix together sugar and cinnamon in a small bowl, then sprinkle over fruit. Toss until fruit is thoroughly coated. Spoon mixture into pastry shell.
• Bake in preheated oven for 40 minutes.

RASPBERRY RHUBARB PIE

Steps:

• Heat oven to 350°F. In a large bowl, mix rhubarb, raspberries, 4 tablespoons of the butter, vanilla, 1 1/3 cups of the sugar and flour until all fruit is coated; spoon into deep dish pie crust.
• Slice a few small diamonds in refrigerated crust. Place crust on top of the pie.
• Using a small basting brush; spread remaining melted butter over the top crust. Sprinkle remaining sugar over top.
• Bake 30 minutes. Cover the top of the pie with loose layer of foil; return to oven for an additional 40 to 50 minutes or until the crust is golden brown and the rhubarb mixture is bubbly.
• Remove from the oven; allow to cool 2 to 3 hours. Slice and serving with heaps of vanilla ice cream.

RHUBARB RASPBERRY PIE

Steps:

• Line a pie plate with pastry and trim edges.
• Preheat oven to 425 degrees.
• Combine the rhubarb and raspberries in a large bowl.
• Combine the sugar, flour, salt, eggs and cinnamon in a medium bowl and whisk well.
• Pour over fruit mixture and stir gently but well.
• Pour into the prepared pie plate and top with remaining crust.
• Seal edges and crimp.
• Slice a few vent holes and bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake for 30 minutes more.
• Remove and place on a pie rack.
• Cool to room temp and serve with a scoop of vanilla ice cream.

RHUBARB RASPBERRY PIE

Steps:

• In a large bowl, combine sugar and tapioca. Gently stir in rhubarb, raspberries and lemon juice. Let stand at least 15 minutes or up to 1 hour to soften tapioca; stir gently several times. , Preheat oven to 375°. Line a pie plate with bottom crust. Pour filling into crust. Top with a lattice crust. Bake 45-55 minutes or until the crust is golden brown and filling is bubbly. Serve warm or at room temperature.

RHUBARB-RASPBERRY CRUNCH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
• In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
• Bake in preheated oven for 45 minutes, or until rhubarb is tender.

RHUBARB RASPBERRY CRISP

Steps:

• Heat oven to 350 degrees. Combine rhubarb, granulated sugar, and orange zest and juice in a large bowl. Stir to combine.
• In another bowl, combine flour, brown sugar, and cinnamon. Rub butter into flour mixture with your fingers until it is well incorporated and large crumbs form. Add oats and nuts and combine.
• Turn rhubarb into a 1 1/2-quart baking dish, scatter raspberries evenly over surface, and cover with crumb topping. Bake until topping is brown and crisp and juices are bubbling, about 45 minutes. Let cool slightly before serving.

RHUBARB RASPBERRY PIE

Steps:

• Divide dough into 2 pieces (1 piece should be slightly smaller than the other). Chill larger dough piece, wrapped in plastic wrap. On a lightly floured surface with a lightly floured rolling pin roll out smaller piece of dough into a 10-inch round (about 1/8 inch thick).
• Transfer round to a large baking sheet and chill, covered. Roll out remaining dough into an 11-inch round (about 1/8 inch thick) and stack it on top of first round. Chill pastry rounds, loosely covered with plastic wrap, at least 1 hour, or until firm. Cut enough rhubarb crosswise into 1/2-inch slices to measure 4 cups. In a 3-quart kettle stir together 3 cups rhubarb, 1 cup sugar, and cinnamon and cook over moderate heat, stirring constantly, until sugar is melted, about 6 minutes. In a small bowl stir together cornstarch and lemon juice. Add cornstarch mixture to rhubarb mixture and boil, stirring constantly, until rhubarb is thickened, about 5 minutes, and transfer mixture to a bowl. Cool mixture to room temperature, about 30 minutes.
• Fold raspberries and remaining cup rhubarb into mixture until just combined. Chill rhubarb filling, covered, at least 30 minutes, or until cold.
• Preheat oven to 425°F.
• In a small bowl whisk together egg and milk to make an egg wash. Fit 11-inch round of dough into a 9-inch (1-quart) glass pie plate and trim with scissors, leaving a 1/2-inch overhang. Spoon rhubarb filling into shell, smoothing top, and brush edge of crust with egg wash. Drape remaining pastry round over filling and trim, leaving a 1/2-inch overhang. Crimp edge decoratively. With a sharp small knife score a decorative pattern on crust and brush crust evenly with some egg wash. Sprinkle crust with remaining 2 tablespoons sugar.
• Bake pie on a baking sheet in middle of oven 35 minutes, or until crust is golden brown and cooked through. (If pastry gets too brown too quickly, tent pie with foil.) Transfer pie to a rack. Cool pie at least 1 hour to set filling.
• Serve pie with ice cream.

BERRY-APPLE-RHUBARB PIE

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that 1 portion is slightly larger than the other. Wrap and refrigerate until easy to handle, about 30 minutes., Preheat oven to 400°. On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer pastry to pie plate., In a large bowl, toss apples with lemon juice and vanilla; add berries and rhubarb. Combine flour, allspice, cinnamon and 1-1/2 cups sugar; add to apple mixture and toss gently to coat. Spoon into crust; dot with butter., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush milk over lattice top. Sprinkle with remaining sugar., Bake 15 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, 50-60 minutes longer. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

RHUBARB-RASPBERRY-APPLE PIE

Steps:

• In a medium bowl stir together the 2 cups all-purpose flour and salt. Using a pastry blender or two knives, cut in the shortening until pieces are pea-size.
• Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to sides of bowl. Repeat, using 1 tablespoon cold water at a time, until all of the dough is moistened.
• Divide dough in half. Form each half into a ball.
• On a lightly floured surface, roll half of the pastry into a 12-inch circle, line a 9-inch pie plate with pastry.
• Trim pastry 1/2 inch beyond edge of pie plate. Fold under extra pastry.
• Line pastry with double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil and bake for 5 to 6 minutes more or until golden brown.
• Cool on a wire rack. On a lightly floured surface, roll remaining pastry into a 12-inch circle.
• Using a 2- to 3-inch cutter, cut pastry into desired shapes(leaves are a nice choice), cover cutouts loosely; set aside.
• Meanwhile, in a large saucepan stir together the sugar, cornstarch, and 2 tablespoons flour and stir in rhubarb, raspberries, and apple.
• Cook over low heat, stirring frequently, until fruit begins to juice out then increase heat to medium and cook and stir over medium heat until thickened and bubbly.
• Transfer to the baked pie shell. Brush edge of pie with milk and place pastry cutouts over fruit filling and around the edge of the pie.
• Brush pastry cutouts with milk and, if desired, sprinkle with sugar.
• Bake in a 375 degree F oven about 25 minutes or until pastry is golden brown, cool on a wire rack. Makes 8 servings.
• For a Double-Crust Pie: For a conventional pie with a filling that doesn't require precooking, line pie plate with half of the pastry, as directed above, except do not trim pastry or fold under. Omit the prebaking step. Set pie plate aside. Roll out second half of pastry; cover with waxed paper and set aside. To prepare filling, omit the cornstarch and reduce the raspberries to 1 cup. In a large mixing bowl stir together the sugar and, if using fresh rhubarb, 6 tablespoons of all-purpose flour. (If using frozen rhubarb, increase the all-purpose flour to 1/2 cup.) Stir in the rhubarb, raspberries, and apple. Transfer filling to the pastry-lined plate. Trim pastry even with rim of pie plate. Cut slits in top crust; place crust over filling. Fold top crust under bottom crust; flute edge as desired. Cover edges with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake 20 to 25 minutes more or until top is golden and fruit is tender. Cool on a wire rack.
• Make-Ahead Tip: Bake pie up to 8 hours before serving.

RHUBARB AND RASPBERRY CRUMBLE RECIPE

Steps:

• To make the crumble, mix flour and oats in a bowl. Rub in butter, keeping it lumpy. Stir in 100g (3½ oz) sugar.
• To make the filling, mix rhubarb, raspberries, 2tbsp of sugar and cornflour in baking dish. Spoon crumble over and bake, on a baking sheet in a preheated oven at 190°C (375°F, gas mark 5) for 30-40 mins. Serve with custard.

RHUBARB-RASPBERRY-APPLE PIE

Steps:

• In a medium bowl stir together the 2 cups all-purpose flour and salt. Using a pastry blender or two knives, cut in the shortening until pieces are pea-size.
• Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to sides of bowl. Repeat, using 1 tablespoon cold water at a time, until all of the dough is moistened.
• Divide dough in half. Form each half into a ball.
• On a lightly floured surface, roll half of the pastry into a 12-inch circle, line a 9-inch pie plate with pastry. Trim pastry 1/2 inch beyond edge of pie plate. Fold under extra pastry.
• Line pastry with double thickness of foil. Bake in a 450 degree F oven for 8 minutes. Remove foil and bake for 5 to 6 minutes more or until golden brown.
• Cool on a wire rack. On a lightly floured surface, roll remaining pastry into a 12-inch circle.
• Using a 2- to 3-inch cutter, cut pastry into desired shapes(leaves are a nice choice), cover cutouts loosely; set aside.
• Meanwhile, in a large saucepan stir together the sugar, cornstarch, and 2 tablespoons flour and stir in rhubarb, raspberries, and apple.
• Cook over low heat, stirring frequently, until fruit begins to juice out then increase heat to medium and cook and stir over medium heat until thickened and bubbly.
• Transfer to the baked pie shell. Brush edge of pie with milk and place pastry cutouts over fruit filling and around the edge of the pie. Brush pastry cutouts with milk and, if desired, sprinkle with sugar.
• Bake in a 375 degree F oven about 25 minutes or until pastry is golden brown, cool on a wire rack. Makes 8 servings.
• For a Double-Crust Pie:
• For a conventional pie with a filling that doesn't require precooking, line pie plate with half of the pastry, as directed above, except do not trim pastry or fold under. Omit the prebaking step. Set pie plate aside.
• Roll out second half of pastry; cover with waxed paper and set aside. To prepare filling, omit the cornstarch and reduce the raspberries to 1 cup. In a large mixing bowl stir together the sugar and, if using fresh rhubarb, 6 tablespoons of all-purpose flour. (If using frozen rhubarb, increase the all-purpose flour to 1/2 cup.) Stir in the rhubarb, raspberries, and apple. Transfer filling to the pastry-lined plate. Trim pastry even with rim of pie plate. Cut slits in top crust; place crust over filling. Fold top crust under bottom crust; flute edge as desired. Cover edges with foil. Bake in a 375 degree F oven for 25 minutes. Remove foil; bake 20 to 25 minutes more or until top is golden and fruit is tender. Cool on a wire rack.
• Make-Ahead Tip: Bake pie up to 8 hours before serving.