DEEP DISH RHUBARB PIE
"Rhubarb is much better in pies Sweet and sour, with strawberry complies It's good as gooseberry And tasty as cherry Please, have a slice -- do not be shy!" Try this favorite with a scoop of good vanilla ice cream! From the Wisconsin Dutch chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947.
Provided by Molly53
Categories Dessert
Time 45m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 450°F.
- Combine all ingredients except pastry and place in a 9 x 5 x 2" baking pan.
- Place pie crust on top of mixture, fold overhanging crust under and press double edge against rim of dish.
- Prick crust with the tines of a fork to allow steam to escape.
- Bake in preheated oven for 10 minutes; reduce heat to 350F and bake until fruit is tender and crust is a delicate golden brown, about 25 to 30 minutes.
Nutrition Facts : Calories 373.9, Fat 12.1, SaturatedFat 3.8, Cholesterol 5.1, Sodium 172.9, Carbohydrate 64.9, Fiber 2.8, Sugar 42.7, Protein 3.3
RHUBARB STREUSEL PIE
The perfect way to round off Sunday lunch
Provided by Good Food team
Categories Dessert, Dinner
Time 1h15m
Number Of Ingredients 10
Steps:
- Roll out the pastry and use to line a deep 23cm/9in flan tin. Chop the rhubarb into 3cm/1in lengths and tip into a large bowl with the flour and sugar. Mix well, then tip into the pastry case, spreading the rhubarb to level it.
- To make the topping, mix together the flour, cinnamon, sugar and nuts. Add the butter, cut into small pieces, and rub in with your fingertips until the mixture resembles coarse breadcrumbs. Sprinkle evenly over the top of the rhubarb. Set aside until ready to bake, up to 6 hours.
- Preheat the oven to 190C/Gas 5/fan oven 170C. Bake the pie for 40-45 minutes until the topping is crisp and golden and the rhubarb is tender - test by spearing a piece of fruit through the topping with a knife. Serve warm or cold with single cream or vanilla ice cream.
Nutrition Facts : Calories 665 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 24 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.51 milligram of sodium
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.
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
MIMI'S RHUBARB PIE
This recipe is from my aunt who bakes a lot of pies. It is a simple pie to make but very, very good.
Provided by Mimi in Maine
Categories Pie
Time 1h
Yield 1 pie
Number Of Ingredients 3
Steps:
- Put eggs into a large bowl and beat them.
- Put rhubarb into the eggs.
- Add the sugar depending on the sweetness that you like and mix well.
- Put into a pie-line plate; put the top crust on.
- Bake 425 degrees for 40 minutes.
- NOTE: If you want to make a 10-inch pie, make the above plus one-half more.
Nutrition Facts : Calories 1281.2, Fat 10.9, SaturatedFat 3.4, Cholesterol 423, Sodium 159.5, Carbohydrate 289.5, Fiber 8.8, Sugar 272.5, Protein 17
MINI STRAWBERRY RHUBARB PAVLOVAS
Steps:
- For the meringues: Preheat your oven to 250 degrees F (120 degrees C) and line a baking sheet with parchment paper.
- In a small bowl, stir together the sugar and cornstarch and set aside.
- Wipe a metal, glass or ceramic bowl out with paper towel and add in the egg whites and salt. Using a hand mixer, whip the egg whites on high until soft, foamy peaks form. With the mixer running, slowly sprinkle in the sugar mixture and continue to whip until the meringue is glossy and stiff peaks hold when the beaters are lifted out of the mixture.
- Whip in the vanilla. Using a large spoon, drop four large dollops of the meringue onto the prepared baking sheet, creating an indentation in the middle of each.
- Bake for 1 hour. Turn the oven off and allow the meringues to sit in the oven until cooled completely, about 30 minutes.
- For the toppings: Meanwhile, combine the strawberries and rhubarb in a small saucepan with the wine or water and 1/4 cup sugar. Place over medium-low heat and cook for about 10 to 15 minutes, or until the fruit starts to break down and becomes jammy. Remove from the heat and set aside to cool to room temperature. Cover and store in the fridge until ready to assemble.
- Just before serving, whip the cream with remaining 1 tablespoon sugar and the vanilla. To serve, dollop whipped cream in the center of each pavlova and top with the fruit and a scattering of toasted almonds.
MIMI'S SOUR CREAM PIE
This very simple pie was a favorite in my step-dad's home. Mimi is his daughter and was given this recipe by her mom. I have tried different variations, ie putting it in a chocolate graham cracker crust, adding his favorite (cherry)pie filling. Whatever I've done, he loves! So, from our house to yours........... enjoy!
Provided by DukeNElla
Categories Pie
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 7
Steps:
- Beat eggs until smooth.
- Add softened cream cheese, sugar and 1 tsp.
- vanilla.
- Pour into graham cracker crust (graham crackers mixed with melted butter or store bought).
- Bake at 325 degrees for about 25 minutes or until it doesn't shake.
- Cool 5 minutes Combine the sour cream, sugar and 1 tsp.
- vanilla.
- Pour on top of cooled pie.
- Bake for another 5 minutes.
- Refrigerate for up to 4 hours.
MIMI'S RHUBARB AND BLUEBERRY PIE
This is a new twist on a rhubarb pie and is enough to fill a 10-inch pie plate. If you want a smaller one you will have to decrease the amounts, but that wouldn't be too hard to do. It won't take a rocket scientist to figure it out.
Provided by Mimi in Maine
Categories Pie
Time 1h10m
Yield 1 pie
Number Of Ingredients 4
Steps:
- Mix the sugar and flour together.
- Add the rhubarb and mix well.
- Toss in the blueberries very gently, but mix them in well.
- Put into a pie-lined pie plate and put on the top crust.
- Bake at 425 degrees for 40-50 minutes.
Nutrition Facts : Calories 1967.3, Fat 2.3, SaturatedFat 0.4, Sodium 23.2, Carbohydrate 495.9, Fiber 16.9, Sugar 434, Protein 10.8
More about "mimis rhubarb pie food"
BEST RHUBARB PIE RECIPE - HOW TO MAKE …
From food52.com
THE BEST FRESH RHUBARB PIE RECIPE | TEN …
From tenacrebaker.com
RHUBARB PIE RECIPE - BBC FOOD
From bbc.co.uk
MINI STRAWBERRY RHUBARB PIES IN MUFFIN TINS
From tasteandsee.com
RHUBARB PIE | STEPHIE COOKS
From stephiecooks.com
Estimated Reading Time 8 mins
MIMIS RECIPES - AUTHENTIC ALBANIAN AND MEDITERRANEAN RECIPES
From mimisrecipes.com
FOUR RECIPES FROM ALISON ROMAN’S LATEST COOKBOOK SWEET ENOUGH
From smh.com.au
MIMI’S CAFE® (@MIMISBISTROBAKERY) • INSTAGRAM PHOTOS AND VIDEOS
From instagram.com
MIMI'S MENU, PRICES, DELIVERY | GRUBHUB
From grubhub.com
RHUBARB-LIME ICEBOX PIE | SAVEUR
From saveur.com
MIMI'S STRAWBERRY PIE RECIPE - FOOD.COM
From food.com
MIMI'S RHUBARB PIE RECIPE - FOOD.COM | RECIPE - PINTEREST
From pinterest.com
STRAWBERRY-RHUBARB MINI PIES RECIPE - PILLSBURY.COM
From pillsbury.com
PIES & PASTRIES | RECIPES | ROBIN HOOD®
From robinhood.ca
BAKERY – MIMI'S CAFE
From mimiscafe.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love