BROWN SUGAR PIE I
Brown sugar pie is a basic pie from Quebec, Canada. In French, it is Tarte au Sucre Brun. Delicious!!
Provided by Suzanne
Categories Desserts Pies Vintage Pie Recipes Chess Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- In a saucepan, combine flour and sugar. Stir in milk, butter, salt and vanilla. Cook, stirring constantly, until mixture comes to a boil. Pour into an unbaked pie shell.
- Bake at 400 degrees F (200 degrees C) for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking for 25 minutes.
Nutrition Facts : Calories 346.1 calories, Carbohydrate 63.2 g, Cholesterol 29 mg, Fat 9.4 g, Fiber 0.2 g, Protein 3.9 g, SaturatedFat 5.8 g, Sodium 251.9 mg, Sugar 58.2 g
PERFECT RHUBARB PIE
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
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.
STRAWBERRY BROWN SUGAR SOUR CREAM PIE
A pie based on the deliciousness of fresh strawberries dipped in sour cream and brown sugar.
Provided by TheLonelyTourist
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 1h30m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Combine the egg, 3/4 cup brown sugar, white sugar, sour cream, and 1/4 cup wheat flour in a bowl. Place the strawberry slices in the pie crust, and spoon the sour cream mixture over the berries.
- In another bowl, stir together 1/3 cup brown sugar and 1/3 cup flour. Pour in the melted butter, and stir until mixture resembles course meal. Sprinkle this mixture over sour cream mixture and berries in the pie shell.
- Place pie on lowest rack in preheated oven. Bake for 15 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 45 minutes longer. Remove from the oven, and let it cool completely (yes, overnight works best).
Nutrition Facts : Calories 415.6 calories, Carbohydrate 63.4 g, Cholesterol 44.2 mg, Fat 17.3 g, Fiber 3.1 g, Protein 4.5 g, SaturatedFat 7.6 g, Sodium 175.2 mg, Sugar 44 g
RHUBARB BROWN SUGAR PIE
This rhubarb brown sugar pie marries a sweet-tart rhubarb and brown sugar filling with a tender, flaky butter crust. The result is pie perfection.
Provided by Joanne Chang
Categories Dessert
Time 3h25m
Number Of Ingredients 16
Steps:
- In a stand mixer fitted with a paddle attachment, mix together the flour, sugar, and salt for 10 to 15 seconds.
- Cut the butter into 12 pieces and add it to the flour mixture. Mix slowly until the flour is no longer bright white and the mixture holds together when you clump it, and there are still lumps of butter the size of pecans throughout, 60 to 90 seconds.
- In a small bowl, whisk together the egg yolks and milk and add them all at once to the flour-butter mixture. Mix very briefly, just until it barely comes together, about 30 seconds. It will look really shaggy and more like a mess than a dough.
- Dump the dough out onto a clean work surface and gather it together into a tight mound. Using the heel of your hand, smear the dough, starting at the top of the mound and sliding your hand down the sides of the mound along the work surface, until most of the butter chunks are smeared into the dough and the whole thing comes together. (This technique is known as fraisage and makes for an exceptionally flaky pie dough. Trust the French. They know pastry.)
- Wrap the dough tightly in plastic wrap and press it down to make a disk about 1 inch (25 mm) thick. Refrigerate for at least 1 hour before using. (The dough can be stored in the refrigerator for up to 4 days or in the freezer for up to 4 weeks. Wrap in another layer of plastic if storing for more than 1 day.)
- Remove the dough from the fridge about 15 minutes before using it to soften slightly.
- Generously flick some flour over the work surface and roll out about two-thirds of the dough into an 11- or 12-inch (28- or 30-cm) circle. (Rewrap and refrigerate the remaining dough to use for the top.) Using a pastry docker or fork, poke holes all over the dough.
- Line a 9-inch (23-cm) ceramic, glass, or aluminum pie plate with the dough, leaving a 1/4-inch-wide (6-mm) lip around the edge (to allow for shrinkage in the oven).
- Refrigerate the pie shell for at least 30 minutes. (At this point you can wrap the tart shell well in plastic wrap and refrigerate for up to 1 day or freeze it for up to 2 weeks. If frozen, the pie shell can be baked straight from the freezer.)
- Preheat the oven to 350°F (177°C) and place a rack in the center of the oven.
- Remove the pie shell from the fridge and line it with parchment paper. Pour pie weights, dried beans, or uncooked rice directly onto the parchment; fill the pie shell all the way to the top. Blind bake the pie shell, rotating the pie plate halfway through the baking time, until light brown all over, about 30 minutes.
- Remove from the oven and let cool on a wire rack. Leave the oven on. When the pie weights have cooled down, remove them carefully from the pie shell and discard the parchment.
- In a large bowl, combine the eggs, lemon juice, and vanilla, and use a fork to break up the eggs and whisk everything together. Add the rhubarb and toss to combine thoroughly.
- In a small bowl, combine the vanilla sugar, brown sugar, flour, and salt. Toss until evenly combined, then add to the rhubarb mixture. Mix everything together thoroughly. Pour into the baked pie shell.
- Roll out the remaining dough into a circle just over 9 inches (23 cm) in diameter. Drape it over the pie with the edge of the circle overhanging the edge slightly. Press gently to adhere the dough to the edges of the pie crust.
- In a small bowl, whisk the egg yolk for the egg wash. Use a pastry brush to evenly brush the top of the pie with the egg wash. Sprinkle the sanding sugar evenly over the top. Using a small paring knife, score the top with five 2-inch (5-cm) slits to make a star shape.
- Place the pie plate on a rimmed baking sheet to catch any drips and bake, rotating the baking sheet midway through the baking time, until the crust is thoroughly brown, 70 to 75 minutes.
- Remove from the oven and let cool completely on a wire rack before serving. Rhubarb pie can be stored at room temperature, well wrapped, for up to 2 days.
Nutrition Facts : ServingSize 1 slice, Calories 281 kcal, Carbohydrate 55 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, TransFat 0.01 g, Cholesterol 117 mg, Sodium 465 mg, Fiber 2 g, Sugar 29 g, UnsaturatedFat 2 g
EASY RHUBARB PIE
A spring tradition in my family. This wonderful recipe passed down from my great-grandmother combines the sweetness of a crumb topping with a tart custard-style rhubarb pie.
Provided by starmaster25
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 45m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Mix white sugar, 2 tablespoons flour, egg, and vanilla in a small bowl until combined.
- Place 3/4 cup flour, brown sugar, and butter in another small bowl; mix until crumbly.
- Place rhubarb into pie crust. Pour white sugar mixture over the rhubarb. Sprinkle with brown sugar mixture.
- Bake in the preheated oven until filling is bubbly and crust is golden brown, 30 to 40 minutes.
Nutrition Facts : Calories 395.4 calories, Carbohydrate 60.6 g, Cholesterol 40.8 mg, Fat 15.9 g, Fiber 1.7 g, Protein 3.9 g, SaturatedFat 6.9 g, Sodium 184.4 mg, Sugar 38.8 g
RHUBARB PIE
The BEST old-fashioned Rhubarb Pie recipe made sweet and tart from fresh rhubarb, and so delicious paired with our flaky pie crust!
Provided by Lauren Allen
Categories Dessert
Time 1h30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Add bottom crust to pie plate.
- In a large bowl combine the sugar, tapioca flour, and zest. Add rhubarb and toss to coat.
- Sprinkle 1 tablespoon coarse sugar over the bottom of the pie crust, to help keep it from getting soggy. Pour rhubarb mixture into pie pan.
- Cut butter into small pieces and dot over the top of the rhubarb filling.
- Roll out second pie crust and place on top. Trim, seal and flute edges and cut a few slits (a small X) on top to allow air to escape.
- Bake at 400 degrees F for about 1 hour (tent the top of the pie loosely with aluminum foil part way through cooking to keep the crust from browning too much).
- Remove from oven and allow to cool for at least 4 hours before cutting. After it cools, refrigerate for up to 4 days.
Nutrition Facts : Calories 245 kcal, Carbohydrate 43 g, Protein 2 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 6 mg, Sodium 110 mg, Fiber 2 g, Sugar 26 g, UnsaturatedFat 4 g, ServingSize 1 serving
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
MOMA'S EZ RHUBARB PIE
This is from Moma herself: "This is a tart pie; some folks might add more sugar than I prefer. I used sugar-free Jello also, I doubt if it makes any difference in the taste."
Provided by Hippie2MARS
Categories Pie
Time 1h10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cut rhubarb in small pieces.
- Pile the rhubarb pieces in the pie shell.
- Sprinkle with the Jello.
- Mix together the flour & sugar.
- Cut in the margarine.
- Sprinkle on top of rhubarb and Jello.
- Bake at 350 for 45 minutes; serve with Cool Whip.
Nutrition Facts : Calories 495.6, Fat 25.5, SaturatedFat 12.2, Cholesterol 40.7, Sodium 344.2, Carbohydrate 64, Fiber 2.5, Sugar 39.4, Protein 4.7
RHUBARB PIE
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
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
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