STRAWBERRY RHUBARB PIE
Steps:
- Combine the flour, salt and butter in a large bowl. With a bench scraper or pastry cutter, cut the butter into the flour until it forms pea-size chunks. Slowly add the ice water, folding it into the flour until it comes together in a dough; be mindful not to overwork the dough. If the dough is too dry, add another tablespoon of water at a time. Turn the dough out onto a lightly floured work surface. Divide in half and form into disks. Wrap the two disks in plastic wrap and refrigerate for at least 30 minutes to let the dough rest.
- Preheat the oven to 425 degrees F.
- Roll out one of the disks into a 12-inch round on a lightly floured work surface. Roll it up onto the rolling pin and carefully transfer to a 9-inch pie plate. Gently press the bottom crust into the plate with your fingers. Leave the edges untrimmed.
- To the bottom crust, add the rhubarb, strawberries, sugar, cinnamon, flour, salt, lemon juice and vanilla. Dot with pats of the butter.
- On the same lightly floured work surface, roll the second disk of dough into a 12-inch round. Lay the top crust over the pie and crimp the edges.
- Brush the top crust lightly with milk and sprinkle with granulated sugar. Cut vent holes in the center. Bake for 20 minutes; lower the temperature to 375 degrees F and bake for another 45 to 60 minutes, or until the filling is bubbling.
- Cool completely before serving to allow time for the filling to set up.
GRANNY'S RHUBARB PIE
This recipe originated with my grandmother, who baked many different rhubarb desserts. This was always a favorite of mine. -Blanche Baninski Minto North Dakota
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 15
Steps:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture until a ball forms. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. For filling, in a large bowl, combine rhubarb, apples, pineapple, honey and lemon juice. Combine sugar and flour; add to rhubarb mixture. , On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter. Roll out remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake until crust is golden brown and the apples are tender, about 1-1/4 hours.,
Nutrition Facts : Calories 595 calories, Fat 27g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 469mg sodium, Carbohydrate 83g carbohydrate (42g sugars, Fiber 3g fiber), Protein 7g protein.
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.
GRANDMA'S RHUBARB CUSTARD PIE
A sweet and tart rhubarb pie filled with custard and topped off with a light meringue. Passed from generation to generation, this pie is a hit with my whole family!
Provided by StickyFootMom
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h20m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the oven to 450 degrees F (230 degrees C).
- Separate egg yolks and egg whites. Set egg whites aside for meringue.
- Place rhubarb into the prepared pie crust. Mix sugar, evaporated milk, 3 egg yolks, flour, and salt for filling together in a bowl. Pour mixture over rhubarb. Place pie onto a cookie sheet.
- Bake in the preheated oven for 12 minutes. Turn oven temperature down to 350 degrees F (175 degrees C), and bake for 30 minutes more. Remove pie from the oven. Lower oven temperature to 325 degrees F (165 degrees C).
- Beat the reserved egg whites for meringue in another bowl until frothy. Slowly add sugar, salt, and cream of tartar. Beat until stiff peaks form. Spread over the baked pie.
- Bake in the preheated oven until light golden brown, about 15 minutes. Cool slightly before serving.
Nutrition Facts : Calories 349.9 calories, Carbohydrate 58.2 g, Cholesterol 75.8 mg, Fat 11.1 g, Fiber 2 g, Protein 6 g, SaturatedFat 3.4 g, Sodium 458.7 mg, Sugar 43.6 g
GRANDMA RAMPKE'S EASY RHUBARB CUSTARD PIE
This was my dad's favorite pie, and my mom got the recipe from his mother. It's been replicated all over the internet in the past few years. I think the first incidence can be documented to 1995.
Provided by Julesong
Categories Pie
Time 40m
Yield 1 pie, 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Place 1/2 pie crust into pie plate.
- Put the rhubarb in the crust and cover with 1/2 cup sugar.
- Add the other 1/2 cup sugar to the milk and beaten eggs, and pour mixture over rhubarb.
- Sprinkle top with cinnamon.
- Bake at 350 degrees for 45 minutes; let cool before serving to allow custard to set.
- Note from Julie: this was my dad's favorite pie, and my mom got the recipe from his mother.
- Note, again: I've been on the 'net for a very, very long time, and this is one of the earliest recipes that I submitted to any search engines. What I can say: it's a tried and true recipe, one we've been using for well over 50 years. It's what my mom will be serving at Christmas this year... what else can I say?
BIG GRANDMA'S RHUBARB CREAM PIE
Rhubarb/custard pie...tart/sweet...what more signifies summer and the simplicity of mother nature's bounty??? This is really a great pie!!
Provided by LiisaN
Categories Pie
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Mix the eggs and cream.
- Add sugar, salt and flour.
- Add diced rhubarb in unbaked pie crust.
- Pour egg mixture over rhubarb.
- Bake 10 minutes at 400 degrees.
- Reduce heat to 350 degrees and continue baking additional 45 minutes.
- Whip egg whites until peaks form.
- Add sugar.
- Add meringue mixture sealing pie and bake additional 5-10 minutes- until lightly browned.
- Cool and enjoy.
GRANNY'S RHUBARB CAKE
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Spread rhubarb out into the bottom of a cake pan; sprinkle 1/4 cup white sugar over the top.
- Beat brown sugar, sour cream, butter, egg, and vanilla extract together in a bowl with an electric mixer until smooth and creamy. Add flour and baking soda; mix until batter is just combined. Pour batter over rhubarb; top with 1 tablespoon white sugar and nutmeg.
- Bake in the preheated oven until a toothpick inserted into the center of the cake comes out clean, about 1 hour.
Nutrition Facts : Calories 308.6 calories, Carbohydrate 45.6 g, Cholesterol 44.3 mg, Fat 12.5 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 7.6 g, Sodium 182.6 mg, Sugar 23.4 g
GRANNY'S RHUBARB CUSTARD PIE
I am not a rhubarb fan usually, but I loveit in this pie! It was my grandma's recipe and it is very good. You'll be fighting over the last piece.
Provided by Watkinslady30
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Combine sugar and flour in mixing bowl.
- Add eggs, sour cream, margarine, and rhubarb.
- Pour into unbaked pie shell.
- Bake at 375F for 1 hour.
- Sprinkle cinnamon on top.
GRANDMA'S RHUBARB PIE
Grandmas always have a hard time giving a recipe away because its a little bit of this and a handful of that, but I was able to get this out of MY Grandma! If you like it sweeter, use 1 cup of sugar. I like it tart so I use 3/4 cup sugar. Frozen rhubarb works fine.
Provided by pcshowell
Categories Pie
Time 55m
Yield 8 slices, 8 serving(s)
Number Of Ingredients 6
Steps:
- Mix ingredients in a bowl (except for butter).
- Pour into prepared pie shell.
- Slice the butter over the top of the mixture.
- Put top crust on and sprinkle with sugar.
- Bake for 10-15 minutes at 450 degrees, then for 30-35 minutes at 350 degrees.
Nutrition Facts : Calories 120, Fat 3, SaturatedFat 1.9, Cholesterol 7.6, Sodium 59, Carbohydrate 23.4, Fiber 1.1, Sugar 19.3, Protein 0.8
GRANNY DORIA'S RHUBARB PIE
Make and share this Granny Doria's Rhubarb Pie recipe from Food.com.
Provided by Nancarino
Categories Pie
Time 1h10m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Beat first 6 ingredients until smooth.
- Add rhubarb to the mixture.
- Sprinkle 1 T. flour and 1 T. sugar on the bottom of the crust.
- Add rhubarb mixture to the pie crust.
- Make lattice strips with the 2nd pie crust.
- Top with lattice.
- Bake at 450 degrees for 10 minute then bake at 350 for about 30 minutes.
Nutrition Facts : Calories 411.7, Fat 17.7, SaturatedFat 5.1, Cholesterol 50.3, Sodium 286.1, Carbohydrate 59.5, Fiber 2.7, Sugar 35.5, Protein 5
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