RHUBARB BROWN SUGAR PIE
This rhubarb brown sugar pie marries a sweet-tart rhubarb and brown sugar filling with a tender, flaky butter crust. The result is pie perfection.
Provided by Joanne Chang
Categories Dessert
Time 3h25m
Number Of Ingredients 16
Steps:
- In a stand mixer fitted with a paddle attachment, mix together the flour, sugar, and salt for 10 to 15 seconds.
- Cut the butter into 12 pieces and add it to the flour mixture. Mix slowly until the flour is no longer bright white and the mixture holds together when you clump it, and there are still lumps of butter the size of pecans throughout, 60 to 90 seconds.
- In a small bowl, whisk together the egg yolks and milk and add them all at once to the flour-butter mixture. Mix very briefly, just until it barely comes together, about 30 seconds. It will look really shaggy and more like a mess than a dough.
- Dump the dough out onto a clean work surface and gather it together into a tight mound. Using the heel of your hand, smear the dough, starting at the top of the mound and sliding your hand down the sides of the mound along the work surface, until most of the butter chunks are smeared into the dough and the whole thing comes together. (This technique is known as fraisage and makes for an exceptionally flaky pie dough. Trust the French. They know pastry.)
- Wrap the dough tightly in plastic wrap and press it down to make a disk about 1 inch (25 mm) thick. Refrigerate for at least 1 hour before using. (The dough can be stored in the refrigerator for up to 4 days or in the freezer for up to 4 weeks. Wrap in another layer of plastic if storing for more than 1 day.)
- Remove the dough from the fridge about 15 minutes before using it to soften slightly.
- Generously flick some flour over the work surface and roll out about two-thirds of the dough into an 11- or 12-inch (28- or 30-cm) circle. (Rewrap and refrigerate the remaining dough to use for the top.) Using a pastry docker or fork, poke holes all over the dough.
- Line a 9-inch (23-cm) ceramic, glass, or aluminum pie plate with the dough, leaving a 1/4-inch-wide (6-mm) lip around the edge (to allow for shrinkage in the oven).
- Refrigerate the pie shell for at least 30 minutes. (At this point you can wrap the tart shell well in plastic wrap and refrigerate for up to 1 day or freeze it for up to 2 weeks. If frozen, the pie shell can be baked straight from the freezer.)
- Preheat the oven to 350°F (177°C) and place a rack in the center of the oven.
- Remove the pie shell from the fridge and line it with parchment paper. Pour pie weights, dried beans, or uncooked rice directly onto the parchment; fill the pie shell all the way to the top. Blind bake the pie shell, rotating the pie plate halfway through the baking time, until light brown all over, about 30 minutes.
- Remove from the oven and let cool on a wire rack. Leave the oven on. When the pie weights have cooled down, remove them carefully from the pie shell and discard the parchment.
- In a large bowl, combine the eggs, lemon juice, and vanilla, and use a fork to break up the eggs and whisk everything together. Add the rhubarb and toss to combine thoroughly.
- In a small bowl, combine the vanilla sugar, brown sugar, flour, and salt. Toss until evenly combined, then add to the rhubarb mixture. Mix everything together thoroughly. Pour into the baked pie shell.
- Roll out the remaining dough into a circle just over 9 inches (23 cm) in diameter. Drape it over the pie with the edge of the circle overhanging the edge slightly. Press gently to adhere the dough to the edges of the pie crust.
- In a small bowl, whisk the egg yolk for the egg wash. Use a pastry brush to evenly brush the top of the pie with the egg wash. Sprinkle the sanding sugar evenly over the top. Using a small paring knife, score the top with five 2-inch (5-cm) slits to make a star shape.
- Place the pie plate on a rimmed baking sheet to catch any drips and bake, rotating the baking sheet midway through the baking time, until the crust is thoroughly brown, 70 to 75 minutes.
- Remove from the oven and let cool completely on a wire rack before serving. Rhubarb pie can be stored at room temperature, well wrapped, for up to 2 days.
Nutrition Facts : ServingSize 1 slice, Calories 281 kcal, Carbohydrate 55 g, Protein 7 g, Fat 4 g, SaturatedFat 1 g, TransFat 0.01 g, Cholesterol 117 mg, Sodium 465 mg, Fiber 2 g, Sugar 29 g, UnsaturatedFat 2 g
BROWN SUGAR RHUBARB PIE
***NOTE: I do NOT recommend making this at this time! An attempt to make this myself came out horribly wrong, and I'm certain it wasn't me. I need to do some research and see if I can fix this recipe. When I do, I will correct it and remove this note.**** A delicious pie; the only pie I've ever had where I actually liked the meringue! The filling is a sort of custardy texture that goes very well with the meringue topping. Prep time is estimated.
Provided by Halcyon Eve
Categories Pie
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- In bowl, combine brown sugar, flour, and salt; stir in rhubarb. Let stand 15 minutes.
- Combine egg yolks and lemon juice; stir into rhubarb mixture.
- Turn into unbaked pastry shell. Bake at 400° F for 20 minutes.
- Reduce heat to 350° F, continue baking till knife inserted off-center comes out almost clean, about 20 minutes (cover edges with foil if necessary).
- Beat egg whites with vanilla and cream of tartar till soft peaks form. Gradually add granulated sugar, beating till stiff peaks form.
- Spread over hot filling, sealing to the edge. Bake at 350° F till meringue is golden brown, 12 to 15 minutes.
Nutrition Facts : Calories 408.1, Fat 12, SaturatedFat 3.1, Cholesterol 62.9, Sodium 307.1, Carbohydrate 70.8, Fiber 2.1, Sugar 49.1, Protein 5.8
RHUBARB PIE WITH BROWN SUGAR
Steps:
- Preheat Oven to 375 degrees. Mix flour and brown sugar together. Line a 9 inch pie plate with pastry. Sprinkle a third of the flour, sugar mixture over the crust. Arrange a layer of rhubarb, scatter lemon slices over it, sprinkle with sugar mixture. Repeat once or twice until all ingredients are used. Cover with a lattice crust(preferr=able, as this is a juicy pie) and bake for 50-60 minutes. This is from Cookery AS It Should Be Cook Book,from 19 century America;sane,sober and delicious. Good Luck and Enjoy Joni in S.Jersey Posted to recipelu-digest by [email protected] (Nadia I Canty) on Mar 12, 1998
Nutrition Facts : Calories 612 calories, Fat 0.507749999844667 g, Carbohydrate 160.737874987905 g, Cholesterol 0 mg, Fiber 5.58224980251908 g, Protein 3.39787499836266 g, SaturatedFat 0.071182499975432 g, ServingSize 1 1 Serving (264g), Sodium 42.114999999683 mg, Sugar 155.155625185386 g, TransFat 0.234817499948486 g
RHUBARB CUSTARD PIE
this is a old time favorite from back on the farm It came from my mothers recipies she gave to me years ago I like it because it is both sweet and sour and liked by everyone
Provided by DotM7037
Categories Pie
Time 1h20m
Yield 1 pie, 6 serving(s)
Number Of Ingredients 7
Steps:
- mix together rhubarb , sugar, and 1/3 cup flour and add sour cream.
- put in a pie shell.
- mix together 1/2 cup flour, brown sugar and butter
- put crumbs over rhubarb.
- put in oven and bake at 450 for 15 minutes and 350 for another 30 to 45 minutes.
Nutrition Facts : Calories 453, Fat 15.6, SaturatedFat 9.3, Cholesterol 40.3, Sodium 107.3, Carbohydrate 77.7, Fiber 1.9, Sugar 61.7, Protein 3.4
MOMA'S EZ RHUBARB PIE
This is from Moma herself: "This is a tart pie; some folks might add more sugar than I prefer. I used sugar-free Jello also, I doubt if it makes any difference in the taste."
Provided by Hippie2MARS
Categories Pie
Time 1h10m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 6
Steps:
- Cut rhubarb in small pieces.
- Pile the rhubarb pieces in the pie shell.
- Sprinkle with the Jello.
- Mix together the flour & sugar.
- Cut in the margarine.
- Sprinkle on top of rhubarb and Jello.
- Bake at 350 for 45 minutes; serve with Cool Whip.
Nutrition Facts : Calories 495.6, Fat 25.5, SaturatedFat 12.2, Cholesterol 40.7, Sodium 344.2, Carbohydrate 64, Fiber 2.5, Sugar 39.4, Protein 4.7
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