KELLY'S APPLE-STRAWBERRY-RHUBARB PIE
I thought I had lost my recipe forever, when while packing to move, I FOUND IT!!!!!!! I was THRILLED!!!!! This is a very SWEET pie, gotta warn ya!!! LOL!!! If you prefer a sweet-tart concoction, you'll want to decrease the amount of sugar, but this is the ONLY way I'll even TOUCH rhubarb! Everyone who has tried my pie absolutely loves it, even the ones that SWEAR they won't eat rhubarb!! (This is my very own recipe.) **I once tried making it with frozen rhubarb and it did NOT work! It came out runny, so I do not recommend using anything but fresh rhubarb! (I don't think frozen strawberries would work, either.Just use fresh only.)Hope you enjoy my pie!!! Really good with vanilla ice cream, too! ;)
Provided by Wildflour
Categories Pie
Time 1h
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- In large mixing bowl, slice strawberries and rhubarb and sprinkle with HALF of the REGULAR (white) sugar, set aside.
- In medium/small bowl, combine rest of sugars, flour, and cinnamon.
- In small bowl, grate peeled apples, tossing with lemon juice so they don't turn brown.
- Pour medium bowl mixture and apple mixture along with vanilla into the large bowl of rhubarb and strawberries and fold well til mixed.
- Pour mixture into pastry-lined 9" deepdish pie plate.
- Cut up butter and dot evenly.
- Cover with second pastry, seal edges well, and flute.
- Cut slits to vent.
- Brush top pastry crust with a little milk and sprinkle with sugar.
- Bake in 375 degree oven for about 50-60 minutes til done. Ovens vary so much that this is the best I can tell ya! *Cover edges with foil if they start to brown too much.
- ***You may want to set the pie on a foil-lined small cookie sheet to catch any drips if it happens to bubble over a bit. Hot bubbly sugar can create a horrible mess and can really SMOKE! LOL! Best to prevent the fire department coming when the neighbors see smoke coming out the kitchen window! ;).
- ***If you prefer, you can also use less cinnamon and vanilla -- but we really enjoy a WOW kinda pie ourselves! ;).
- ENJOY! :).
STRAWBERRY-RHUBARB PIE
Make and share this Strawberry-Rhubarb Pie recipe from Food.com.
Provided by Baker Ria
Categories Pie
Time 2h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- Preheat oven to 425 degrees.
- To make crust:.
- Combine flour, sugar, and salt. With a pastry blender, cut shortening and COLD butter into dry ingredients until mixture resembles pea-sized crumbs. Pour in 1/3 cup of water and continue blending until dough comes together. If it looks dry, add the other two tablespoons of water. Divide dough into two round balls, press flat, cover with plastic wrap, and refreigerate for at least 30 minutes.
- To make filling:.
- In a bowl, mix cut rhubarb and strawberries, sugar, cornstarch, and salt. Let sit for 20 minutes so the fruits can absorb the ingredients.
- To assemble pie:.
- Remove one half of the dough from refrigerator. Roll it out to about a 10-inch circle as best you can. Use a little flour if dough is too sticky. Work the dough as little as possible. Place the circle into a 9-inch pie dish. Press to the sides and trim off any excess. Remove the other half of your dough from the fridge and repeat. Roll it out to make another circle. With a pizza or pastry cutter, cut pieces of dough 1-inch wide, you'll need 6 of them for a nice lattice top. Pour fruit mixture into prepared pie dish. Alternate strips of dough to create a lattice top. Trim off excess. Brush the top of crust with milk.
- Bake in oven on 425 for 30 minutes. Lower the temperature to 350 degrees, bake another 25-30 minutes until juices are bubbling and crust is golden brown.
- Eat and Enjoy!
Nutrition Facts : Calories 481.6, Fat 24.9, SaturatedFat 10.6, Cholesterol 30.8, Sodium 587.2, Carbohydrate 61.1, Fiber 1.9, Sugar 26.2, Protein 4.6
STRAWBERRY RHUBARB PIE
An excellent pie to make when strawberries and rhubarb are at their peak. This delicious fruit-filled pie is a recipe from Canadian Living magazine, May 1993. You can substitute a plain top crust instead of the lattice top if you like; brush with the egg glaze and cut steam vents. Tip: Keep a clear plastic quilt ruler with your baking and cooking supplies to measure pastry strips for lattice pies, to measure squares or strips of dough, pastry, or pasta, or as a guide for cutting squares evenly.
Provided by foodtvfan
Categories Pie
Time 2h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.
- On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate.
- Spoon in filling.
- Roll out pastry for top crust; using pastry wheel or knife, cut into 1-inch wide strips.
- Brush pastry rim with some of the beaten egg.
- Gently weave strips over the pie to form lattice; trim and flute the edge.
- Brush lattice with beaten egg. Sprinkle top with sugar if using.
- Bake on a baking sheet with sides in a 425 degree Fahrenheit oven for 15 minutes. Tip: If you do not have a cookie sheet handy, make a drip catcher out of foil paper, larger than the bottom of the pie plate, and place it under the pie plate and up the sides loosely.
- Reduce heat to 375 degrees Fahrenheit and bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened, and the crust is golden.
- Let stand for 15 to 20 minutes before cutting.
Nutrition Facts : Calories 178.1, Fat 0.8, SaturatedFat 0.2, Cholesterol 23.2, Sodium 12.4, Carbohydrate 42.8, Fiber 1.9, Sugar 35.8, Protein 1.6
STRAWBERRY/RHUBARB CRUMB PIE
Everyone seems to have a rhubarb patch here in Maine. This pie won first prize at our church fair; I hope it's a winner at your house, too!
Provided by Allrecipes Member
Time 1h
Yield 8
Number Of Ingredients 11
Steps:
- In a large mixing bowl, beat egg. Add the sugar, flour and vanilla; mix well. Gently fold in rhubarb and strawberries. Pour into pastry shell.
- For topping, combine flour, brown sugar and oats in a small bowl; cut in butter until crumbly. Sprinkle over fruit. Bake at 400 degrees F for 10 minutes. Reduce heat to 350 degrees F bake for 35 minutes or until golden brown and bubbly. Cool on a wire rack.
Nutrition Facts : Calories 467.1 calories, Carbohydrate 68.1 g, Cholesterol 53.8 mg, Fat 20.3 g, Fiber 3.4 g, Protein 5.1 g, SaturatedFat 9.4 g, Sodium 214 mg, Sugar 41.2 g
STRAWBERRY-RHUBARB PIE
This is a sumptuous pie and if you like this combination of fruit as I do, you will love it! I have used this recipe for about 30 years, and it never fails to get compliments. I would also say that I do not use the 450 degree setting and only just use 350 degrees for 60 to 70 minutes but this is my personal preference. The filling can also be used for a cobbler and is very, very good however you choose to use it!
Provided by pmhmerc
Categories Pie
Time 2h30m
Yield 1 8 inch pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees. Prepare pastry and prebake bottom crust for 8 to 10 minutes until cooked. Mix together well all pie filling ingredients except butter in a large bowl. Pour filling into prebaked bottom pie crust and dot with butter. Top with remaining pastry crust and make air vent slits (you can also do a lattice crust which is very pretty with the rosy juices from the pe).
- Bake at 450 degrees for 10 minutes and then, drop temperature to 350 degree and bake another 45 to 60 minutes or until done and crust is nicely browned. Since ovens vary a great deal, it is best to watch your pie carefully the first time you make this to determine how long it will take in your specific over. Enjoy!
Nutrition Facts : Calories 576.6, Fat 22.6, SaturatedFat 7.1, Cholesterol 10.2, Sodium 327.3, Carbohydrate 91.5, Fiber 3.6, Sugar 55.1, Protein 4.5
APPLE-STRAWBERRY RHUBARB CRISP
Make and share this Apple-Strawberry Rhubarb Crisp recipe from Food.com.
Provided by Shirl J 831
Categories Dessert
Time 45m
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Mix all the topping ingredients together in medium bowl, mix till crumbly.
- Preheat oven to 400°F
- Combine all filling ingredients in large bowl and toss well to coat.
- Transfer to 8x8 dish.
- Crumble topping evenly on top.
- Bake till fruit is tender when pierced with fork and top is crisp, 30-35 minutes.
- At 20 minutes, cover with foil if needed to keep top from over-browning.
- Cool 20 minutes, serve.
Nutrition Facts : Calories 239.2, Fat 11.5, SaturatedFat 4.3, Cholesterol 15.3, Sodium 6.7, Carbohydrate 32.5, Fiber 4.2, Sugar 16.4, Protein 4.5
STRAWBERRY RHUBARB PIE
Make and share this Strawberry Rhubarb Pie recipe from Food.com.
Provided by Punahouteach
Categories Pie
Time 1h15m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 13
Steps:
- 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 crust.
- Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash.
- Cut second pie crust into strips and lay across pie. Use a fork 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 minutes, or until the filling starts bubbling. Let cool before serving.
Nutrition Facts : Calories 457.1, Fat 19.5, SaturatedFat 6.5, Cholesterol 11.4, Sodium 296.8, Carbohydrate 68.3, Fiber 3.7, Sugar 42.9, Protein 4.1
STRAWBERRY RHUBARB PIE
Make and share this Strawberry Rhubarb Pie recipe from Food.com.
Provided by The Range Rover
Categories Pie
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 400°F.
- Mix together gently the rhubarb and the strawberries, sugar, flour, almond extract, and salt.
- Line a 9-inch pie pan with pastry add the fruit.
- Dot with butter.
- Cover with the other pastry.
- Brush the crust with milk and sprinkle with sugar.
- Bake for 40 to 50 minutes until the fruit is tender and crust is lightly browned.
Nutrition Facts : Calories 580.9, Fat 24.1, SaturatedFat 7.4, Cholesterol 10.2, Sodium 367.1, Carbohydrate 88.2, Fiber 4.1, Sugar 52.8, Protein 5.1
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