MULBERRY RHUBARB PIE
The fruit mixture can be frozen in quarts, and used at a later date.
Provided by Bev T.
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Mix together mulberries, rhubarb, sugar, and flour.
- Pour into unbaked 9 inch pie shell. Dot filling with butter or margarine, and add top crust.
- Bake at 400 degrees F (205 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Bake until pie is done, about 30 minutes.
Nutrition Facts : Calories 285.2 calories, Carbohydrate 49.8 g, Cholesterol 3.8 mg, Fat 9.2 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 132.5 mg, Sugar 35.1 g
MULBERRY RHUBARB PIE
Make and share this Mulberry Rhubarb Pie recipe from Food.com.
Provided by Dienia B.
Categories Dessert
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 7
Steps:
- Combine mulberries and rhubarb in a bowl.
- I another bowl combine sugar, flour, and salt.
- Sprinkle about 1/3 of flour mixture on bottom of pastry lined 9-inch pie pan.
- Turn mulberry mixture into pie pan.
- Add remaining sugar mixture on top.
- Dot with butter.
- Adjust top crust; cut steam vents; flute adges.
- Bake in hot oven, with pan underneth to catch spills, at 425 degrees Fahrenheit for 40 to 50 minutes or until crust is browned and juices bubble in vents.
Nutrition Facts : Calories 509.5, Fat 24, SaturatedFat 7.4, Cholesterol 10.2, Sodium 739, Carbohydrate 70.2, Fiber 3.5, Sugar 37.4, Protein 5.1
STRAWBERRY, BLACKBERRY, RHUBARB PIE
Provided by Rodney Henry, Food Network Star Season 9 Finalist
Categories dessert
Time 1h15m
Yield five 8-inch deep pies
Number Of Ingredients 15
Steps:
- For the whipped cream: Combine the mint, 1 cup water and 1/2 cup of the sugar in a small saucepan over medium heat; cook until sugar dissolves. Let the mixture cool before using. In a large bowl, whip the cream and remaining sugar until it forms stiff peaks. Add the simple syrup and gently fold into the cream until combined. Chill until ready to use.
- For the crust: Mix the flour, salt, pepper and sugar together in a mixing bowl. Add the shortening and mix with hands until it comes together into pieces the size of bb's. Add cold water little by little until the dough comes together (you can always add water but you can't take it away). Ball up the dough into 6 baseball-size crusts and roll each one out.
- For the filling: Put the blackberries, strawberries, rhubarb, lemon zest and juice into a large bowl. Add the sugar and tapioca starch and combine.
- To assemble: Preheat the oven to 350 degrees F. Line five 8-inch deep pie pans with the pie crust. Divide the filling evenly among the pans. Bake until juice is coming out like molten lava, about 45 minutes. Top with the mint whipped cream.
RHUBARB CUSTARD PIE
Rhubarb, technically a vegetable, is known for its very tart flavor and the fact that only the stalks are edible. There are many varieties of rhubarb which account for how the stalks vary in color from a deep red to a pale green. Although the flavor is delicious on all kinds, this pie looks prettiest with the red-stalked varieties. Look for thinner stalks, they will be more tender and less fibrous than thicker stalks.
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
- Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.
STRAWBERRY RHUBARB PIE
Steps:
- Combine the flour, salt and butter in a large bowl. With a bench scraper or pastry cutter, cut the butter into the flour until it forms pea-size chunks. Slowly add the ice water, folding it into the flour until it comes together in a dough; be mindful not to overwork the dough. If the dough is too dry, add another tablespoon of water at a time. Turn the dough out onto a lightly floured work surface. Divide in half and form into disks. Wrap the two disks in plastic wrap and refrigerate for at least 30 minutes to let the dough rest.
- Preheat the oven to 425 degrees F.
- Roll out one of the disks into a 12-inch round on a lightly floured work surface. Roll it up onto the rolling pin and carefully transfer to a 9-inch pie plate. Gently press the bottom crust into the plate with your fingers. Leave the edges untrimmed.
- To the bottom crust, add the rhubarb, strawberries, sugar, cinnamon, flour, salt, lemon juice and vanilla. Dot with pats of the butter.
- On the same lightly floured work surface, roll the second disk of dough into a 12-inch round. Lay the top crust over the pie and crimp the edges.
- Brush the top crust lightly with milk and sprinkle with granulated sugar. Cut vent holes in the center. Bake for 20 minutes; lower the temperature to 375 degrees F and bake for another 45 to 60 minutes, or until the filling is bubbling.
- Cool completely before serving to allow time for the filling to set up.
STRAWBERRY-RHUBARB PIE
Provided by Food Network Kitchen
Time 2h50m
Yield 8 servings
Number Of Ingredients 13
Steps:
- Make the crust. Combine the flour, salt and butter in a large bowl. Gently cut the butter into the flour using 2 sharp knives in a crisscross motion until the butter is about the size of small peas. (The lighter the hand, the flakier the crust.) Slowly drizzle in 1/2 cup ice water and fold into the mixture with a fork until the dough comes together-you want to work the dough as little as possible. Add more water, 1 tablespoon at a time, if the dough is too dry. Turn the dough out onto a floured surface and divide into 2 balls. Form each into a disk, wrap in plastic and refrigerate at least 30 minutes. Meanwhile, trim the rhubarb and cut into 1/2-inch pieces. Hull the strawberries and slice. Combine the rhubarb, strawberries, granulated sugar, flour, cinnamon, salt, vanilla and lemon juice in a large bowl; toss.
- Prepare the bottom crust. Preheat the oven to 425 degrees F. Roll out 1 disk of dough on a floured surface into a 12-inch round. Roll the dough onto the rolling pin, then carefully unroll it over a 9-inch pie plate. Gently press the dough into the plate with your fingers. Add the strawberry-rhubarb filling. Do not trim the overhanging dough.
- Make the lattice. Roll out the remaining disk of dough into a 12-inch round. With an old-fashioned crimper, sharp knife or pizza cutter, cut into 1-inch-wide strips. Lay about half of the strips on the pie in one direction, about 1/2 inch apart. Fold back every other strip halfway. Lay a strip perpendicular to the first ones. Unfold the strips back over the new strip, then fold alternate strips back halfway. Add another perpendicular strip; unfold the strips back over it. Repeat to form a lattice. Pinch the overhanging top and bottom crusts together, trimming as needed, then fold the dough under itself and crimp with your fingers.
- Bake the pie. Using your fingers, pat the lattice top with milk and sprinkle with coarse sugar. Put the pie on a baking sheet and place in the preheated oven. Bake 20 minutes, then reduce the oven temperature to 375 degrees F and bake until the crust is golden brown and the filling is bubbling, 50 more minutes. Let cool completely before slicing.
MULBERRY RHUBARB PIE
The fruit mixture can be frozen in quarts, and used at a later date.
Provided by Bev T.
Categories Rhubarb Pie
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Mix together mulberries, rhubarb, sugar, and flour.
- Pour into unbaked 9 inch pie shell. Dot filling with butter or margarine, and add top crust.
- Bake at 400 degrees F (205 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Bake until pie is done, about 30 minutes.
Nutrition Facts : Calories 285.2 calories, Carbohydrate 49.8 g, Cholesterol 3.8 mg, Fat 9.2 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 132.5 mg, Sugar 35.1 g
RHUBARB PIE
Don't let baking with rhubarb intimidate you-it's easier than you think, and we'll walk you through every step. Plus, the results of our Rhubarb Pie recipe are mind-blowingly delicious. With a flaky crust and sweet and tart flavor of the rhubarb filling, our recipe for Rhubarb Pie will soon become a summer go-to. Our Rhubarb Pie recipe comes together in four simple steps with one incredible result. Once your Rhubarb Pie has cooled, grab your spoons and enjoy.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 3h20m
Yield 8
Number Of Ingredients 6
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.
Nutrition Facts : Calories 470, Carbohydrate 86 g, Cholesterol 5 mg, Fat 2 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 260 mg, Sugar 51 g, TransFat 0 g
MULBERRY PRESERVES
This jam recipe has been tossed around my family for three generations and has never failed to work/turn out and is yummy no matter what we add to it! There are so many ways to change and add to it that any person in your family will love it. It also works well using strawberries and rhubarb together or any other berry you can think of instead of mulberries. The preserves may look runny or thin on the cupboard shelf, but once in the fridge they thicken up nicely. Enjoy!
Provided by Sarah C Byrnes
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Jams and Jellies Recipes
Time 50m
Yield 45
Number Of Ingredients 7
Steps:
- Mix mulberries and 1 tablespoon water in a large pot; bring to a boil. Reduce heat, cover pot, and simmer, stirring frequently, until berries are softened, 15 to 20 minutes. Mash berries using a potato masher.
- Combine 2 cups water, sugar, strawberry-flavored gelatin, and pectin in a bowl; stir until gelatin is dissolved. Stir gelatin mixture into mashed mulberries; bring mixture to a boil.
- Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the boiling mulberry mixture into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for about 15 minutes.
- Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 27.7 calories, Carbohydrate 6.8 g, Fat 0.1 g, Fiber 0.3 g, Protein 0.4 g, Sodium 9.8 mg, Sugar 6.5 g
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! :).
BLUEBERRY RHUBARB PIE
Make and share this Blueberry Rhubarb Pie recipe from Food.com.
Provided by JackieOhNo
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400°.
- Combine sugars, salt and tapioca in a large bowl and mix well. Add fruit and toss until well coated.
- Mound fruit mixture in 9-inch pie pan lined with pastry dough. Top with second crust, trimming so that top crust hangs 1/2 inch beyond rim. Tuck edge of top crust under bottom crust and crimp.
- Bake 20 minutes. Reduce temperature to 350° and bake an additional 25-30 minutes, until pie is golden and the juices are bubbling. Let cool 2 hours and then serve.
LIBBY'S MULBERRY RHUBARB JAM
Another jam in Libby's book. Her directions are scarce and she can't remember some things any more. It's a race to get her recipes down for her kin, and since I haven't made this yet I'm just guessing on times, etc. Sorry.
Provided by Dienia B.
Categories Low Protein
Time 40m
Yield 4 pints
Number Of Ingredients 4
Steps:
- Cook mulberries, rhubarb, and sugar together for 15 minutes (I think I would add some water) in a large saucepan.
- Add lemon Jell-O and bring just to a boil.
- Pour into jelly jars and process in a hot water bath until sealed or freeze in freezer containers.
Nutrition Facts : Calories 1032.8, Fat 0.4, SaturatedFat 0.1, Sodium 273.5, Carbohydrate 260.9, Fiber 2.3, Sugar 254.9, Protein 6
MULBERRY PIE
Make and share this Mulberry Pie recipe from Food.com.
Provided by CoffeeMom
Categories Dessert
Time 1h10m
Yield 1 pie
Number Of Ingredients 6
Steps:
- Combine mulberries and rhubarb in a medium bowl.
- Combine sugar and flour in a separate bowl.
- Sprinkle about 1/3 of the flour mixture into the bottom of a pastry lined 9-inch pie pan.
- Pour mulberries and rhubarb into the pie pan and add remaining flour mixture.
- Dot with butter.
- Place top crust, cut steam vents, and flute edges.
- Bake at 425°F for 40 to 50 minutes or until crust is browned and juice is bubbling out of steam vents.
Nutrition Facts : Calories 3134.6, Fat 149.2, SaturatedFat 45.8, Cholesterol 61.1, Sodium 2189.5, Carbohydrate 427.8, Fiber 13.9, Sugar 224.3, Protein 31.6
RHUBARB PIE - SINGLE CRUST
Mother-in-Law's recipe can easily be doubled for two pies. This recipe can also be used for other fruit, such as raspberries or peaches.
Provided by Su
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Time 1h
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Heat butter in microwave oven in a 4-cup microwave-safe measuring cup until melted but not hot, about 1 minute. Beat eggs, sugar, and flour into butter with a fork until smooth. Spread the rhubarb into the unbaked pie crust and pour the liquid ingredients over the rhubarb.
- Bake pie in the preheated oven until the filling is lightly browned, about 45 minutes.
Nutrition Facts : Calories 348.5 calories, Carbohydrate 52.9 g, Cholesterol 67.1 mg, Fat 13.7 g, Fiber 2.3 g, Protein 4.9 g, SaturatedFat 4.3 g, Sodium 195.3 mg, Sugar 34.2 g
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.
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