Kittencals Fresh Rhubarb Pie Food

HOMEMADE RHUBARB CRISP

Steps:

• in a large bowl, combine the sliced rhubarb, 2/3 cup of sugar, and 3 tablespoons flour. place in an ungreased 3-quart baking dish. set aside.
• in another large bowl, make the crisp topping by adding the oats, flour, sugar, brown sugar and cinnamon. cut the butter into small cubes and place in the bowl. using a pastry cutter (or two butter knives), work the butter into the dry ingredients until it resembles coarse crumbs. stir in the chopped pecans.
• spread the topping over the rhubarb mixture, making sure to cover completely. bake at 400 for 40-45 minutes, until the crisp topping is golden brown and the rhubarb is bubbly around the edges. serve warm from the oven, or cool to room temperature, and serve with whipped cream or vanilla ice cream.

FRESH RHUBARB PIE

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.

RHUBARB PIE

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.

KITTENCAL'S STRAWBERRY-GLAZED PIE

Steps:

• In a lage saucepan place the sugar, water, strawberry gelatin powder and cornstarch; bring to a boil and boil mixing constantly for about 1 minute.
• Remove from heat and add in red food colouring (use as much food colouring as you wish to acheive the colour desired).
• Fold in 7 cups sliced strawberries; toss well with a wooden spoon or spatula to combine.
• Transfer to prepared crust.
• Refrigerate for about 4 hours or until completely set.
• Top pie with whipped cream.
• Place more sliced strawberries on top of whipped cream if desired in a decorative fashion.

KITTENCAL'S BLUEBERRY PIE (OPTION FOR FREEZING)

Steps:

• In a heavy saucepan mix the blueberries, sugar, lemon juice, cinnamon, nutmeg and salt; bring to a boil stirring frequently.
• Mix the cornstarch with cold water (adding in just enough water to create a thick paste).
• Pour over the berries whisking vigorously.
• Cook stirring until thick and smooth; cool slightly.
• At this point you may freeze the filling or continue with pie recipe.
• Pour into unbaked 9-inch pie shell.
• Place the top crust over and seal/ flute edges as desired.
• Make 2-3 small slits on the top of crust.
• If desired you may brush with cream then sprinkle sugar over top.
• Place the pie on a baking sheet.
• Set oven to 400°F (oven rack set to lowest position).
• Bake for 10 minutes then reduce to 350°F and continue to bake for about 30 minutes longer or until the crust is golden brown and the filling is bubbly.

BEST FRESH RHUBARB PIE

Steps:

• Preheat oven to 425F and position rack in the lower third of the oven.
• In a large bowl, mix together the granulated sugar, flour, cinnamon, and cloves.
• Add in the rhubarb and toss to coat. Spoon onto a 9″ pie crust lined pie plate.
• Dot with butter. Cut the second piece of pie crust into ten 1″ stripes and weave into a lattice. You can also simply place the pie crust on top and cut a few slits for ventilation. Trim, press and crimp the edges.
• Whisk the egg and water together in a small bowl. Brush over the top of the pie and sprinkle with coarse sugar.
• Place the pie on a baking sheet and bake for 15 minutes at 425F. Then lower the oven temperature to 375F and continue baking for another 30 minutes, or until the crust is golden and filling is bubbling. If the crust turns golden before the filling is done, loosely cover with foil to prevent from over-browning. I covered my pie during the last 10 minutes. Let cool for 1 hour before serving.

FRESH RHUBARB PIE WITH CRUMBLE TOPPING

Steps:

• Preheat oven to 350 degrees.
• Beat together the sugar, 2 tbsp flour, egg, and vanilla in a large bowl.
• Stir in the cut rhubarb.
• Pour into the unbaked pie crust.

RHUBARB PIE

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.

KITTENCAL'S FRESH RHUBARB PIE

Steps:

• Set oven to 450 degrees F.
• Set oven rack to lowest position.
• Line 1 pastry into the bottom of a 9-inch deep-dish glass pie plate.
• In a small bowl combine the sugar with cinnamon, nutmeg and flour; sprinkle about 1/4 cup of the mixture over the pastry in the pie plate.
• Place the chopped rhubarb over the sugar mixture (heaping the mixture).
• Sprinkle the remaining sugar mixture over the rhubarb.
• Dot with the chopped cold butter pieces.
• Cover with remaining crust; seal and flute the edges.
• Using a small sharp knife slice two 1-inch slits in the top crust to allow steam to escape.
• Using a pastry brush, spread the cream over the top crust then sprinkle with 1 tablespoon sugar.
• Place the pie plate on a baking sheet (you might want to cover the edges with foil to prevent over browning for the first 15-20 minutes).
• Bake at 450 degrees F for 15 minutes.
• Reduce the oven temperature to 350 degrees F and continue to bake for another 40-45 minutes.
• Serve warm or cold with ice cream:).