PEACH RHUBARB PIE
Peach rhubarb pie combines the tart taste of spring with summer's sweet fruit. Peach and rhubarb come together under a golden streusel in this perfect fruity pie.
Provided by Carlee
Categories Pie
Time 1h5m
Number Of Ingredients 10
Steps:
- Prepare pie crust and chill until ready to use.
- Preheat the oven to 425°F.
- In a large bowl, toss chopped peaches and rhubarb with sugar, flour and salt.
- Spread evenly in prepared pie crust. Place pie crust over a baking sheet to catch any bubble overs and bake for 30 minutes.
- Meanwhile, in a small bowl mix together streusel ingredients until crumbly.
- After 30 minutes of baking, remove pie from oven and sprinkle with streusel topping. Return to the oven and lower temperature to 375°F.
- Bake for an additional 20 minutes, covering crust with a pie shield if it starts getting too dark.
- The filling should be really bubbly and thickened when it's done. If it isn't return to the oven for 5 more minutes until it is, otherwise you'll have a soupy pie.
- Serve warm or at room temperature with a scoop of vanilla ice cream.
Nutrition Facts : Calories 267 calories, Carbohydrate 48 grams carbohydrates, Cholesterol 10 milligrams cholesterol, Fat 8 grams fat, Fiber 2 grams fiber, Protein 2 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 103 milligrams sodium, Sugar 32 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
RHUBARB PEACH PIE WITH A CRUNCHY MACAROON TOPPING
Steps:
- Preheat the oven to 375 degrees F.
- Mix together flour, sugars, nutmeg, and salt in a bowl. In a large bowl, beat the egg and orange juice together. Add the rhubarb, peaches, and zest. Sprinkle dry ingredients over the top and toss gently to combine.
- Pour the filling into the piecrust. Sprinkle with topping and bake on the bottom 1/3 of the oven for about 1 hour, until the filling bubbles.
- Put all ingredients into a food processor and pulse until mixture resembles a coarse meal.
FRESH PEACH AND RHUBARB PIE RECIPE
Provided by Coppermouse
Number Of Ingredients 17
Steps:
- FOR THE CRUST: In a food processor fitted with the metal blade, combine the flour and salt. Process briefly to blend. Add the butter and shortening and process until the mixture resembles coarse meal, 5-10 seconds. With the motor running, gradually add the egg yolk, lemon juice, and just enough of the ice water for the dough to come together and hold a shape when pressed. Remove the dough from the processor, divide into 2 pieces, one slightly larger than the other, and flatten into 2 thick disks. Wrap the disks in plastic wrap and refrigerate for 1-2 hours. FOR THE FILLING: In a large bowl, combine the rhubarb, peaches, lemon juice, sugar, nutmeg, cinnamon and flour and toss until mixed. On a lightly floured work surface, roll out the larger of the 2 disks into a round about 11 inches in diameter. Gently ease the pastry round into a deep 9-inch pie plate and press into the plate, crimping the edges about 1/2 inch above the level of the plate rim. Brush the pie crust with the egg-water mixture. Spoon the filling into the dish. On the lightly floured work surface, roll out the remaining disk into a round about 10 inches in diameter. Using another pie plate as a guide, cut out a 9-inch round from the dough. Cut the round into strips 1 inch wide. Preheat an oven to 425 degrees F. Brush the edge of the bottom crust with a little more of the egg-water mixture. Lay a row of dough strips 3/4 inch apart across the top of the pie. Press the ends firmly to the edge of the crust. Lay the remaining strips in the opposite direction, again pressing them firmly to the edge. Flute the edge decoratively. Brush the pastry edge and strips with the egg-water mixture. Place the pie on a baking sheet and bake for 10 minutes. Reduce the heat to 350 degrees F. and continue baking until golden brown and bubbling, 35-45 minutes. (Check the pie during baking and cover the edges with aluminum foil if the crust begins to overbrown.) TO SERVE: Transfer to a rack and let cool for at least 20 minutes before serving. Serve warm or at room temperature.
THE DISAPPEARING RHUBARB PEACH PIE
Steps:
- For Crust: Cut shortening into flour and salt until crumbles form. Make well in center and add 1 tablespoon of water at a time and toss with a fork until flour becomes wet. Add each additional tablespoon of water. Flour should be completeley moistened and forming a ball. Divide ball in half and roll each half to 2-inches larger than an inverted pie plate. Gently place one shell into pie plate. Save other shell for top. For Pie Filling: Heat oven to 425*. Mix flour and sugar. Combine rhubarb and peaches and place half of the mixture in the pie shell. Sprinkle half of the flour-sugar mixture on top. Repeat with remaining rhubarb-peach mixture and then flour-sugar mix. Dot with margarine/butter. Cover with top pie crust. Cut slits in top of crust; seal and flute crust. Cover edge with 3-inches of foil to prevent browning. Remove for last 15 minutes of cooking. Bake at 425* for 40-50 minutes or until crust browns and juice begins to bubble through crust. Serve with vanilla ice cream or whipped cream.
PEACH-BERRY RHUBARB SLAB PIE
I created this recipe one winter in order to satisfy a healthy craving for multiple different pie flavors. Tart peaches, berries, and rhubarb meet in a deliciously sweet sauce, then are sandwhiched in between a flaky cinnamon & sugar pie crust and a crumbly streusel topping. This recipe has received rave reviews from pie lovers of all kinds.
Provided by Sweets n Supper
Categories Dessert
Time 1h30m
Yield 1 9x13 inch pie, 12 serving(s)
Number Of Ingredients 27
Steps:
- Prepare the crust. In a medium bowl, stir together flour and salt until well combined. Add 1/3 cup butter and the shortening, then cut in with a pastry blender until flour appears crumbly and no crumbs are larger than pea size. Gradually add water, one tablespoon at a time, tossing thoroughly with fork after each addition until dough sticks together. Dough should be only slightly moist and should still retain a crumbly appearance until pressed together between fingers. Place mixture into an ungreased 9 x 13 inch glass baking dish and flatten to bottom, pressing dough halfway up the sides of the baking dish. Melt the remaining tablespoon of butter and brush over crust using a pastry brush. Immediately sprinkle with cinnamon and sugar and set aside.
- Make the filling. Peel and slice two of the peaches and place into a medium bowl. Add strawberries, blackberries, raspberries, and rhubarb. In a small bowl, combine 1 tablespoon flour and 2 tablespoons sugar, then pour over fruit and toss until fruit is evenly coated. Set aside.
- Preheat oven to 350 degrees. In a medium sauce pan, add remaining peaches (peeled and sliced), cinnamon, butter, corn syrup, honey, lemon jice, orange juice, and sugar. Begin cooking over medium heat, stirring constantly until juices form. Mix corn starch with 1 teaspoon of water and gradually pour into mixture while stirring constantly. Allow mixture to come to a boil. Continue to boil, stirring occasionally, until mixture thickens. Once thickened, stir constantly until the liquid portion of the filling sticks to the spoon when removed from the pan. It should almost have the appearance of cooled pie filling. Remove from heat and add remaining fruit, stirring juices into flour mixture before adding to the filling. Lightly stir to combine and set aside.
- Place empty pie crust in the oven on the middle rack and bake until the butter is melted and the cinnamon and sugar appear to have absorbed into the crust.
- In the meantime, prepare the streusel. In a medium bowl, combine all ingredients and stir together until crumbly and all dry ingredients appear a bit moist. Set aside.
- Remove crust from the oven and top evenly with pie filling. Cover with the streusel, paying special attention to the sides as the filling tends to bubble up over the topping along the edges. Bake on center rack for approximately 45 minutes, or until crust appears golden and streusel is crunchy. Remove from oven and cool, then slice into 12 pieces.
Nutrition Facts : Calories 695, Fat 31.4, SaturatedFat 17.3, Cholesterol 66.1, Sodium 367.5, Carbohydrate 102.3, Fiber 4.2, Sugar 66.5, Protein 5.6
BEST RHUBARB PIE
MY MOTHER always made Rhubarb Custard Pie with the first rhubarb picked. It's one of my earliest memories of a favorite treat, so I feel lucky to have this recipe. Mother was famous for her gorgeous pies. Unfortunately, she didn't write down most of her recipes...just "a handful of this" and "a dab of that" until it feels "just right" guided her creations. -Dolly Piper, Racine, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Sprinkle with water, 1 tablespoon at a time, and toss lightly with a fork until the dough forms a ball. , On a lightly floured surface, roll out dough to fit a 9-in. pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of pie plate; flute edges. Spoon rhubarb into pie shell. , In a small bowl, beat the sugar, eggs, cornstarch and nutmeg. Pour over rhubarb. Bake at 375° for 45 minutes or until crust is golden brown and filling is bubbly.
Nutrition Facts : Calories 377 calories, Fat 14g fat (4g saturated fat), Cholesterol 53mg cholesterol, Sodium 92mg sodium, Carbohydrate 60g carbohydrate (38g sugars, Fiber 2g fiber), Protein 4g protein.
STRAIGHT-UP RHUBARB PIE
This rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents.
Provided by Amanda Hesser
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
- Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
- Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
- Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 15 grams, Carbohydrate 63 grams, Fat 23 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 151 milligrams, Sugar 33 grams, TransFat 3 grams
More about "peachy rhubarb pie food"
RHUBARB-PEACH PIE - BETTER HOMES & GARDENS
From bhg.com
3/5 (1)Total Time 1 hr 20 minsServings 12Calories 427 per serving
- Thaw peaches and rhubarb, if frozen; do not drain. In a large bowl, combine peaches, rhubarb, the 1 cup sugar, tapioca, Grand Marnier or orange juice, and butter. Cover; let stand 15 minutes.
- In a large bowl, combine 2 1/2 cups all-purpose flour and 3/4 teaspoon salt. Using pastry blender, cut in 1/2 cup butter-flavored or plain shortening and 7 tablespoons butter until pieces are pea-size. Sprinkle 1 tablespoon cold water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat using 1 tablespoon of cold water at t time, until all the dough is moistened (6 to 7 tablespoons total). Divide dough into two balls.
SWEET AND TANGY PEACH RHUBARB PIE - ALL BEHIND A SMILE
From allbehindasmile.com
Cuisine AmericanCategory DessertServings 12Total Time 1 hr 40 mins
WHITE PEACH & RHUBARB PIE - NO RECIPES
From norecipes.com
PEACH RHUBARB SLAB PIE - A COOKIE NAMED DESIRE
From cookienameddesire.com
PEACH RHUBARB PIE - MOUNTAINSIDE BAKERY
From mountainsidebakery.com
PEACHY RHUBARB PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
From stage.tasteofhome.com
PEACH-RHUBARB PIE RECIPE - PILLSBURY.COM
From pillsbury.com
15 FRESH PEACH RHUBARB PIE - SELECTED RECIPES
From selectedrecipe.com
28 FRUIT PIES TO CELEBRATE WHATEVER'S IN SEASON | EPICURIOUS
From epicurious.com
PEACH AND RHUBARB SLAB PIE – RAVE ABOUT FOOD
From raveaboutfood.com
STRAWBERRY RHUBARB PEACH PIE - GROW WITH DOCTOR JO
From growwithdoctorjo.com
PEACH RHUBARB PIE | FINDING TIME FOR COOKING
From findingtimeforcooking.com
RUSTIC PEACH & RHUBARB PIE – PINE & PALM KITCHEN
From pineandpalmkitchen.com
PEACHY RHUBARB RAISIN PIE RECIPE - IFOOD.TV
From ifood.tv
BBC ONE - MORNING LIVE - BRIONY'S RHUBARB THREE WAYS
From bbc.co.uk
ROASTED POTATO SALAD, CRISP-EDGED SMASH BURGERS AND SMOKED …
From nytimes.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