Rhubarb Crumble Pie Food

CRUMB TOP RHUBARB PIE

Steps:

• Heat oven to 375°F.
• Combine 1 cup flour and 1/4 teaspoon salt in bowl; cut in 1/3 cup butter with pastry blender or fork until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened.
• Shape dough into ball; flatten slightly. Roll out on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
• Combine all filling ingredients except rhubarb in bowl. Add rhubarb; toss until well coated. Spoon into prepared crust. Set aside.
• Combine 1/2 cup flour and 1/3 cup sugar in bowl; cut in 1/4 cup butter until mixture resembles coarse crumbs. Sprinkle mixture over rhubarb. Cover edge of crust with 2-inch strip aluminum foil. Bake 50-60 minutes or until topping is golden brown and filling bubbles around edges. Remove aluminum foil during last 10 minutes, if desired.

RHUBARB CRUMBLE PIE

Steps:

• Topping: Combine flour& sugar in a bowl; using a pastry blender or 2 knives, cut in butter until mixture is in fine crumbs.
• Set aside.
• PIE: Combine sugar, flour& salt in a bowl; whisk in egg until smooth.
• Add rhubarb& toss to coat.
• Scrape into pie shell& dot with butter.
• Sprinkle topping evenly over filling.
• Bake in the bottom third of a preheated 425F oven for 10 minutes.
• Reduce heat to 350F& continue baking until topping is golden& filling is bubbly, about 40 minutes.
• Remove from oven& cool on a rack.

RHUBARB CRUMBLE PIE

Steps:

• **For frozen rhubarb, thaw completely in a strainer, to remove excess moisture. Pat dry, then toss in 1 Tbsp flour.
• Preheat oven to 400F. with rack in lower third of oven. *If using a glass pie plate, reduce the oven temperature by 25° F.
• While oven is preheating, prepare your rhubarb by washing and dicing. Place in a large bowl. In a small bowl, beat the egg. Add the all-purpose flour, sugar, vanilla and melted and cooled butter and stir well until smooth. Set aside.
• Pop your unfilled pie shell into the preheated oven and pre-bake for about 5 minutes. Remove from oven and let cool slightly. *If desired, you can brush the bottom of the pie shell with an egg white wash, to help it from getting soggy. Simply beat an egg white with a splash of water and brush on the bottom of the pre-baked pie shell.
• Prepare your filling, by combining your egg/flour/sugar mixture with your cut rhubarb and stir well to coat the rhubarb evenly. Spoon filling into your prepared pie shell.
• Make the crumb topping by stirring together the flour and sugar in a small bowl. Add the cold butter and cut or rub into the flour mixture until you have a nice crumb mixture. Scatter over-top of the pie.
• *If desired, pre-heat a baking sheet by popping it into the oven for a few minutes before placing your pie in the oven. Place pie on baking sheet (to catch any bubble-overs) and bake at 400F for 10 minutes. Reduce oven temperature to 375F. and bake a further 40 - 45 minutes (50-55 minutes total) or until bubbly and golden.

RHUBARB CRUMBLE PIE

Steps:

• On a lightly floured piece of parchment, roll out dough to a 13-inch round. Fit dough into a 9-inch pie plate. Trim dough, leaving a 1-inch overhang; fold overhang under, and press gently to seal. Crimp edges, as desired. Refrigerate or freeze until firm, about 30 minutes.
• Preheat oven to 400°F. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle evenly with crumble topping. Place pie plate on a parchment-lined rimmed baking sheet.
• Reduce heat to 375°F. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust brown too quickly, tent pie with foil.) Let pie cool completely on a wire rack before serving.
• Crumble Topping
• In a medium bowl, mix flour, sugars, and salt until combined. With your fingertips, work in butter until large clumps form. Refrigerate, covered, until ready to use (up to 3 days).

RHUBARB CRUMBLE

Steps:

• Combine 1 cup flour, 1/3 cup oats, 3/4 cup sugar and a pinch of salt in a bowl. Stir in 6 tablespoons melted butter and 1/2 cup chopped hazelnuts; squeeze into large crumbles and place in the freezer. Toss 2 pounds chopped rhubarb, 1/3 cup sugar, 1/4 cup flour, 1/2 teaspoon vanilla extract, 1/2 teaspoon orange zest and 1/4 teaspoon salt in a 8-by-8-inch glass or ceramic baking dish. Scatter the crumble on top and bake in a preheated 375 degrees F oven until golden and bubbly, 45 minutes. Let cool for 15 minutes; serve with whipped cream.

STRAWBERRY-RHUBARB CRUMBLE

Steps:

• Make the topping: Position a rack in the middle of the oven and preheat to 375 degrees F. In a mixing bowl, combine the flour, baking powder, both sugars and the lemon zest. Add the melted butter and stir until the mixture forms small and large clumps. Refrigerate 10 minutes.
• Make the filling: Toss the rhubarb, strawberries, lemon juice, granulated sugar, cornstarch and salt in a 9-inch square baking dish or 9-inch deep-dish pie plate. Let sit 10 minutes.
• Cover the fruit thickly and evenly with the topping. Place the dish on a foil-lined baking sheet. Bake until the topping is golden brown in places and the fruit is bubbling beneath, 40 to 50 minutes. Let the crumble rest at least 15 minutes. Serve warm with vanilla ice cream, whipped cream or Greek yogurt.

STRAWBERRY/RHUBARB CRUMB PIE

Steps:

• Preheat oven to 400°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. In a large bowl, beat egg. Beat in sugar, flour and vanilla until well blended. Gently stir in rhubarb and strawberries. Pour into crust. For topping, in a small bowl, combine flour, brown sugar and oats; cut in butter until crumbly. Sprinkle over fruit. , Bake 10 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, about 35 minutes longer. Cool on a wire rack.

PINEAPPLE RHUBARB CRUMBLE PIE

Steps:

• Preheat oven to 350.
• Combine rhubarb and cornstarch, set aside.
• Roll out pie crust into 8 inch pie plate.
• Pour rhubarb and cornstarch mixture into prepared crust.
• Combine sugar and Splenda; sprinkle over rhubarb mixture.
• Top evenly with drained pineapple.
• Prepare Topping: combine sugars, flour and oats, then cut in butter using a pastry cutter until mixture resembles coarse crumbs.
• Sprinkle topping over pineapple.
• Cover edges of pie with foil and bake at 350 for 25 minutes.
• Remove foil and continue baking for an additional 25-30 minutes until topping is golden.
• Cool completely on wire rack. Store leftovers in fridge.

STRAWBERRY-RHUBARB CRUMBLE PIE

Steps:

• Heat oven to 350°F.
• Use pulsing action of food processor to process flour, nuts, butter and 3/4 cup sugar until mixture resembles coarse crumbs. Add oats; pulse just until blended.
• Reserve 1/3 cup oat mixture for later use. Press remaining oat mixture onto bottom and halfway up sides of 9-inch square pan.
• Toss fruit with dry pudding mix and remaining sugar; spoon into crust. Sprinkle with reserved oat mixture.
• Bake 50 to 55 min. or until rhubarb is tender. Cool slightly.

RHUBARB PIE

Steps:

• Place the pie dough on a floured piece of parchment paper. Using your knuckles, press edges of dough to help prevent cracking. Roll out dough to a 14-inch round.
• Use the parchment to lift and wrap dough around rolling pin; carefully unroll over a 9-inch pie plate. Gently fit dough into bottom and sides of plate, being careful not to stretch or tear. Using kitchen shears, trim dough to a 1-inch overhang; fold under, and press gently to seal. Crimp edges if desired. Refrigerate 1 hour.
• Preheat oven to 400 degrees. with rack in lowest level. In a large bowl, toss rhubarb with sugar, cornstarch, and salt. Pour into pie shell; sprinkle with Crumble Topping. Place pie on a foil-lined rimmed baking sheet.
• Place pie in oven; reduce heat to 375 degrees. Bake until topping is browned and crust is lightly browned, about 1 1/2 hours. (If topping or crust begins to brown too quickly, tent with foil.) Cool completely before serving.

CRUMB-TOP RHUBARB CUSTARD PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• Place pie shell into a 10-inch pie plate. Combine eggs, rhubarb, white sugar, milk, cornstarch, nutmeg, and salt in a bowl. Pour mixture into pie shell.
• Blend flour, brown sugar, and margarine in a bowl using an electric mixer until combined. Sprinkle mixture on top of pie.
• Bake in the preheated oven for 15 minutes. Remove from oven; reduce oven temperature to 350 degrees F (175 degrees C). Return to oven and continue to bake until set and golden brown, about 40 minutes more.

RHUBARB & CUSTARD PIE WITH BUTTER CRUMBLE

Steps:

• Cut the rhubarb into bite-size pieces, then put them in a frying pan with half the sugar and warm through just until the sugar dissolves. Immediately tip the rhubarb into a bowl with the juices and leave to cool. Preheat the oven to 180C/gas 4/fan 160C.
• Roll out the pastry quite thinly and use to line a deep, loose-based 24cm fluted flan tin. Line with greaseproof paper and baking beans and bake for about 20 minutes until the pastry is pale golden and no longer raw.
• Beat together the egg and egg yolk, vanilla extract, remaining caster sugar and the flour. Gradually whisk in the cream with any juice from the rhubarb (you should have a tablespoonful or two). Now spoon the rhubarb into the prepared pastry case and pour the cream mixture over.
• Turn the oven temperature up to 200C/gas 6/ fan 180C and bake for about 20 minutes, or until the custard is very lightly set and there is a thin skin on the top.
• Mix together all the topping ingredients and spoon evenly over the pie. Return it to the oven for a further 15 minutes or until the crumble is golden and the custard set with just a little wobble. The top of the pie may have risen and cracked when you take it from the oven but don't worry as it will settle back again on cooling. Serve warm.

APPLE RHUBARB CRUMB PIE

Steps:

• Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling and topping., In a large bowl, combine apples and rhubarb. In a small bowl, mix sugar, flour and cinnamon; add to apple mixture and toss to coat. In a small bowl, mix the first five topping ingredients; cut in butter until crumbly. Transfer filling to crust; sprinkle with topping., Bake 50-60 minutes or until topping is lightly browned and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.