APPLE RHUBARB PIE
I'm always on the lookut for different ways to use rhubarb! This recipe from Sandra Gonzales was published in Country Woman magazine. Use your own pastry, store bought pie shells or my recipe for pastry with no trans fat or whole wheat canola oil pastry for a healthier pie! Cover the fruit mixture with a full crust, pastry lattice or the topping from my rhubarb crumble pie (recipe#91390).
Provided by CountryLady
Categories Pie
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients in a bowl.
- Stir in the fruit; add sugar& flour and toss to coat.
- Pour into pastry shell.
- Cover with crumble mixture.
- Or cover with a full crust; trim, seal& flute edges and cut venting slits (cover edges loosely with foil).
- Or cover with pastry lattice (cover edges loosely with foil).
- Bake in lower third of a preheated 425F oven for 15 minutes; remove foil (if using), reduce heat to 350F and bake for an additional 40 to 45 minutes or until crust is golden brown.
- Cool on a wire rack.
Nutrition Facts : Calories 292.3, Fat 9.6, SaturatedFat 5.5, Cholesterol 90, Sodium 167.9, Carbohydrate 51, Fiber 1.7, Sugar 46.9, Protein 3
RHUBARB APPLE PIE
I got this recipe from my little Best of Home Cooking book. The lady who baked this won the best of show for her efforts. This pie has a lattice top.
Provided by Chef Joey Z.
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400'F.
- For the filling:.
- In a large saucepan combine the rhubarb, apple, sugar, flour and cinnamon.
- Cook and stir over medium heat just until the mixture thickens. Remove from heat and add the butter. Cool.
- In the meantime, prepare a pastry shell for a double crust pie.
- To assemble the crust:.
- On a lightly floured surface, roll one half of the dough from the center out to form a 12 inch circle. Place this into a 9 inch pie dish.
- Trim to 1/2 inch beyond the edge of the plate.
- Put the prepared filling into the pie shell.
- Roll the remaining pie dough out and form it into a 12 inch circle.
- Cut the pastry (for the lattice) into 3/4 to 1 1 1/4 inch strips.
- Weave the strips over the filling in a lattice pattern. Press the ends of the strips into the crust edge. Fold the bottom pastry over the ends of the strips; crimp the edge.
- To prevent the edges of the crust from burning cover with tin foil.
- You might want to put this on a baking sheet with edges so the bottom of your oven doesn't get any filling on it.
- Bake the pie for 25 minutes. The remove the foil and bake for an additional 25 minutes or until the center is bubbly and the crust golden.
- Cool on a wire rack.
- Bon Appetit!
COUNTRY RHUBARB PIE
I love rhubarb -- but no one else in my family does so I don't get it very often. Here is a nice pie recipe from Land O'Lakes.
Provided by Lvs2Cook
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all filling ingredients except rhubarb and pecans in large bowl. Add rhubarb; toss until well coated.
- Spoon into prepared crust; sprinkle with pecans, if using. Set aside.
- Combine 1 cup flour and 2/3 cup sugar in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs.
- Sprinkle mixture over rhubarb.
- Cover edge of crust with 2-inch strip aluminum foil.
- Bake for 50 to 60 minutes or until topping is golden brown and filling bubbles around edges.
- Remove aluminum foil during last 10 minutes, if desired.
RHUBARB AND APPLE PIE WITH WALNUT CRUMB TOPPING
Provided by Emeril Lagasse
Categories dessert
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 370 degrees F.
- Roll out the dough on a lightly floured work surface into an 11-inch round about 1/8-inch thick. Transfer the dough to a 9-inch pie pan. Trim off any overhanging dough to make a 1/2-inch wide overhang around the edge of the pan. Flute the edges of the dough with your fingertips.
- In a large bowl, mix the rhubarb, apples, sugar, 1/2 cup of the brown sugar, the cornstarch, lemon juice, and brandy, and toss to coat the fruit evenly. Pour the mixture into the piecrust.
- In a medium bowl, combine the flour, walnuts, remaining 1/2 cup brown sugar, butter, cinnamon and nutmeg and mix well with your fingertips until the mixture resembles coarse crumbs. Sprinkle evenly over the filling.
- Bake until the top is golden brown and the juices are bubbling, 40 to 45 minutes. Cool on a wire rack for at least 15 minutes before serving.
- In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Using either a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.
- Preheat oven to 350 degrees F.
- Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a circle about 12-inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and place in the oven.
- Bake until golden, about 15 to 20 minutes. Remove from the oven and cool completely.
RHUBARB APPLE PIE
I put apple pie filling in with rhubarb when I was out of the fresh stalks one day. This delicious pie was the satisfying result.-Sandra Lee Marr, Oakhurst, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first five ingredients. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Add filling; dot with butter. Place remaining pastry over filling. Cut slits in top. Trim, seal and flute edges. , Combine sugar and cinnamon. Brush crust with water; sprinkle with cinnamon-sugar. Cover edges loosely with foil., Bake at 400° for 20 minutes. Remove foil. Reduce heat to 350°; bake 15 minutes longer or until crust is golden brown. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 403 calories, Fat 20g fat (10g saturated fat), Cholesterol 25mg cholesterol, Sodium 292mg sodium, Carbohydrate 55g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
FAST APPLE RHUBARB PIE
Simple, but sooo delicious! Serve warm with a scoop of vanilla ice cream.
Provided by Simone Th Erien
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Yield 8
Number Of Ingredients 5
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.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 48.4 g, Fat 5.4 g, Fiber 3.3 g, Protein 1.2 g, SaturatedFat 0.8 g, Sodium 104.1 mg, Sugar 36.6 g
COUNTRY RHUBARB CAKE
Categories Cake Fruit Dessert Bake Mother's Day Spring Rhubarb Gourmet Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 to 8 servings
Number Of Ingredients 14
Steps:
- Make cake:
- Put oven rack in middle position and preheat oven to 400°F. Butter a 10-inch glass or ceramic pie plate or a 2 1/2-quart oval gratin dish and chill.
- Toss rhubarb with brown sugar in a bowl until coated.
- Whisk together flour, baking powder, and 1/2 cup granulated sugar in a large bowl until combined well. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Whisk together milk, whole egg, and yolk. Make a well in center of flour mixture and add milk mixture, stirring with a wooden spoon to gradually incorporate flour and form a soft, sticky dough.
- Transfer half of dough to chilled pie plate and pat out over bottom and halfway up side with well-floured hands, then spoon rhubarb and any juices onto dough. Using a tablespoon, spoon remaining dough in small mounds evenly over top. Lightly beat egg white with a few drops of water, then lightly brush cake with egg wash. Sprinkle remaining 2 tablespoons granulated sugar over top.
- Bake cake until top crust is golden and rhubarb is tender, 30 to 40 minutes. Transfer to a rack to cool, about 30 minutes.
- Make whiskey cream:
- Beat cream with confectioners sugar, whiskey, and vanilla in a bowl with an electric mixer until it forms stiff peaks.
- Serve cake warm or at room temperature with whiskey cream.
RHUBARB-RASPBERRY-APPLE PIE
This is a perfect pie for the holidays. The filling comes up a crimson red and if you sugar the crust cut outs it will look like snow or frost on them. Don't let anyone peek at it before dessert and then get ready for the "ooooooooh's" . Especially if it's served by candle light because the sugar on the crust will sparkle.
Provided by Annacia
Categories Pie
Time 1h10m
Yield 8 serving(s)
Number Of Ingredients 12
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.
Nutrition Facts : Calories 442.9, Fat 17.8, SaturatedFat 4.4, Cholesterol 0.3, Sodium 150.3, Carbohydrate 68.2, Fiber 4.4, Sugar 35.1, Protein 4.5
BERRY-APPLE-RHUBARB PIE
I make this family favorite every year for a gathering at my sister's, where the recipe is known as "Uncle Mike's pie." I use only fresh berries, apples and rhubarb that I grow myself. -Michael Powers, New Baltimore, Virginia
Provided by Taste of Home
Categories Desserts
Time 1h35m
Yield 8 servings.
Number Of Ingredients 19
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.
Nutrition Facts : Calories 615 calories, Fat 28g fat (8g saturated fat), Cholesterol 8mg cholesterol, Sodium 318mg sodium, Carbohydrate 86g carbohydrate (46g sugars, Fiber 5g fiber), Protein 6g protein.
COUNTRY RHUBARB PIE (OR APPLE PIE)
The fruit and sugar will boil out around the sides, resulting in the gooey, syrupy, heavenly cake. This scone dough is quicker to make and absorbs the juices better than pastry. For a delicious apple pie just substitute an equal amount of apples for rhubarb.
Provided by littleturtle
Categories Pie
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (gas mark 4), and grease a deep 10" pie dish.
- Sieve flour, baking soda and salt into a mixing bowl.
- Add powdered sugar and rub in butter.
- In a separate bowl, beat the egg together with the buttermilk and gradually add this to the flour until a dough is formed.
- Knead lightly on a floured surface and divide dough in half.
- Roll out one half and use it to line the pie dish.
- Mix sugar, nutmeg, and salt.
- Fill the dish with the rhubarb and sprinkle with the sugar mixture and lemon juice.
- Roll out the remaining dough to form a pastry lid.
- Brush the rim of the pastry base with water and put on the lid.
- Glaze with the whisked egg white and dust with powdered sugar.
- Make steam slits in the lid and bake for 50-60 minutes or until the crust is lightly browned and the fruit is soft.
Nutrition Facts : Calories 535.8, Fat 13.7, SaturatedFat 8.1, Cholesterol 64.7, Sodium 640.3, Carbohydrate 93.2, Fiber 2.9, Sugar 47.2, Protein 11
APPLE RHUBARB CRUMB PIE
My family and friends always ask for my apple rhubarb pie for birthdays and get-togethers. Everyone loves the unique flavor that the rhubarb adds to this pie. -Sherri Moon, Decatur, Indiana.
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling and topping., In a large bowl, combine apples and rhubarb. In a small bowl, mix sugar, flour and cinnamon; add to apple mixture and toss to coat. In a small bowl, mix the first five topping ingredients; cut in butter until crumbly. Transfer filling to crust; sprinkle with topping., Bake 50-60 minutes or until topping is lightly browned and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.
Nutrition Facts : Calories 297 calories, Fat 10g fat (5g saturated fat), Cholesterol 13mg cholesterol, Sodium 161mg sodium, Carbohydrate 50g carbohydrate (27g sugars, Fiber 2g fiber), Protein 3g protein.
RHUBARB PIE IV
This is the easiest rhubarb pie recipe that I ever tried. Hardly any work at all. Enjoy!!!!!!!!!
Provided by MBARTLEY
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 55m
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Pour rhubarb into the prepared pie crust. Combine flour and sugar; sprinkle over the rhubarb in the crust. Cover with top crust making sure to cut 4 steam slots into the top of it. Brush the top with egg.
- Bake in preheated oven for 30 to 45 minutes.
Nutrition Facts : Calories 407 calories, Carbohydrate 64.4 g, Cholesterol 23.3 mg, Fat 15 g, Fiber 1.8 g, Protein 4.4 g, SaturatedFat 2.4 g, Sodium 290.8 mg, Sugar 32 g
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RHUBARB-APPLE PIE RECIPE | MYRECIPES
From myrecipes.com
5/5 (10)Total Time 1 hr 13 minsServings 12Calories 296 per serving
- Place pie dough on a lightly floured work surface; roll into a 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray. Turn edges under; flute. Combine rhubarb, granulated sugar, juice, and apples; toss. Sprinkle the rhubarb mixture with cinnamon, 1/4 teaspoon salt, and 3 tablespoons flour; toss. Spoon rhubarb mixture into prepared crust.
- Weigh or lightly spoon remaining 38 ounces flour (about 3/4 cup) into a dry measuring cup; level with a knife. Combine 38 ounces flour, remaining 1/8 teaspoon salt, and brown sugar in a medium bowl; cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Stir in walnuts. Sprinkle butter mixture evenly over rhubarb mixture. Bake at 425° for 15 minutes.
- Reduce oven temperature to 375° (do not remove pie). Bake at 375° for 30 minutes or until golden and bubbly (shield edges of crust with foil if it gets too brown). Let pie stand on a cooling rack for 15 minutes before slicing.
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