RHUBARB PIE
This pie was baked by my 14-year-old son. He made the dough, mixed a filling of tart rhubarb and sweet cherries, and then he created the lattice. I sat back, trying not to take over, and just watched in amazement as he figured it all out. It was a thing of beauty to see him moving so confidently in the kitchen and his pie, well you can see for yourself, the kid has skill. I was in heaven. There is nothing sweeter than a kid in the kitchen and especially when he's baking my favorite pie.
Provided by Food Network
Categories dessert
Time 4h
Yield 8 servings
Number Of Ingredients 18
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.
EDNA LEWIS'S RHUBARB PIE
The chef and cookbook writer Edna Lewis believed that the key to spring cooking was a light hand, and here she goes easy on rhubarb, sweetening it just a little with sugar and nutmeg. This recipe, which was featured in The Times in 1991, tempers the rhubarb's natural tartness a bit but still allows it through, showcasing the fruit's natural texture.
Provided by Molly O'Neill
Categories project, dessert
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- To make the crust, put 1 1/2 cups of the flour in a bowl with the salt and lard and combine quickly with fingertips. Add the water and stir to combine; the dough will be sticky. Add the remaining flour, form into a ball and put in refrigerator for 15 minutes.
- Divide the dough in two. Lightly flour a board; roll half the dough to cover the bottom of a 9-inch pie pan and put it in the pan. Flour the board again, and roll out the remaining dough. Using a pastry wheel or a sharp knife, cut the dough into 3/4-inch strips and put on wax paper.
- Preheat the oven to 450 degrees. To make the filling, combine the sugar, nutmeg and cornstarch in a bowl. Sprinkle 3 tablespoons of this mixture on the pastry in the pie pan. Combine the remaining sugar mixture with the rhubarb and fill the pie. Moisten the rim of the pastry with water and make a latticework top over the pie with the dough strips. Crimp the edges well. Bake pie for 40 minutes .
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 13 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 313 milligrams, Sugar 23 grams
PINEAPPLE RHUBARB PIE
From Dickinson, North Dakota, Lila McNamara relates, "Fresh or frozen rhubarb works equally well in this pie. It's delicious served with ice cream. And it's quick and easy if you use ready-made crusts."
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 7
Steps:
- In a large bowl, combine the rhubarb, pineapple, sugar, tapioca, lemon juice and lemon zest. Let stand for 15 minutes. Line a 9-in. pie plate with bottom crust. Add the filling., Roll out remaining crust to fit top of pie; cut slits or make decorative cutouts in crust. Place over filling; trim, seal and flute edges., Bake at 350° for 45-50 minutes or until crust is golden brown and filling is bubbly. Cool on a wire rack. Refrigerate leftovers.
Nutrition Facts :
PINEAPPLE-RHUBARB PIE
This pie has a wonderful flavor and is unlike those on the site, it does not contain tapioca. It is an old recipe and is easily made. Using young rhubarb makes this recipe unbeatable in taste and texture. I am frequently asked for this recipe.
Provided by Peggi Warthman
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h5m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C). Press one of the pie crusts into the bottom and up the sides of a 9 inch pie plate. Refrigerate the other crust until needed.
- In a medium bowl, stir together the sugar, flour, orange zest and salt. Combine the rhubarb and pineapple; stir into the dry ingredients until evenly blended. Pour into the prepared pie crust. Place the remaining crust on top and crimp the edges to seal in the filling. Cut a few holes in the top pastry to vent steam.
- Bake in the preheated oven until the crust is golden brown and rhubarb is tender when pierced with a fork, 45 to 50 minutes.
Nutrition Facts : Calories 447.4 calories, Carbohydrate 66.3 g, Cholesterol 7.6 mg, Fat 19.2 g, Fiber 3 g, Protein 4.1 g, SaturatedFat 5.9 g, Sodium 312.1 mg, Sugar 38.2 g
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