Rhubarb Pie Recipe 445 Food

FARMHOUSE FRESH: ORANGE - RHUBARB PIE

Steps:

• In a large bowl, combine 'barb, raisins, nuts, peel, sugar, juice, tapioca, nutmeg (optional); let stand 30 minutes to get juicy.
• While that is "working" prepare the pie crust.
• Preheat oven to 400.
• Line pie-plate with bottom pastry; pour in filling; dot with butter.
• Roll out remaining pastry; place over filling; trim, seal and flute edges; cut five decorative VENT-holes in the top, lay those pieces artfully over the crust.
• Brush top with milk, sprinkle with sugar.
• Cover crust edges with foil strips (prevent burning); bake for 30 minutes, remove foil; bake 5 minutes more (crust should be golden brown, filling bubbly).
• Cool on wire rack.
• Serve as is or with whipped or ice cream.

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.

EASY RHUBARB PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix white sugar, 2 tablespoons flour, egg, and vanilla in a small bowl until combined.
• Place 3/4 cup flour, brown sugar, and butter in another small bowl; mix until crumbly.
• Place rhubarb into pie crust. Pour white sugar mixture over the rhubarb. Sprinkle with brown sugar mixture.
• Bake in the preheated oven until filling is bubbly and crust is golden brown, 30 to 40 minutes.

CLASSIC RHUBARB PIE

Steps:

• Preheat oven to 450 degrees.
• Cut rhubarb stalks into bit-size pieces.
• In a large mixing bowl, combine sugar, flour, butter and eggs; mix well.
• Add rhubarb and stir well.
• Turn into a prepared pie crust and top with the second crust; seal and cut slits to vent steam.
• Optional: Brush the top crust with another beaten egg (may be thinned with water) and then sprinkle regular sugar generously over the top.
• Put in 450 degree oven for 10 minutes, then turn down to 350 degrees.
• Bake 30 minutes. I generally need to add another 15-20 minutes to the baking time; the crust will be a deep golden brown.

FRESH RHUBARB PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
• Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.

GRANNY'S RHUBARB PIE

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture until a ball forms. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. For filling, in a large bowl, combine rhubarb, apples, pineapple, honey and lemon juice. Combine sugar and flour; add to rhubarb mixture. , On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter. Roll out remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake until crust is golden brown and the apples are tender, about 1-1/4 hours.,

AMERICAN KITCHEN CLASSIC RHUBARB PIE

Steps:

• Whisk together flour and salt in medium bowl to blend. Add butter and cut in, using a pastry blender or 2 knives until the fat is cut into approximately 1/8-inch pieces.
• Sprinkle smaller amount of water over flour mixture and toss with fingers or fork until evenly moistened and dough just holds together if squeezed. Add additional water only if necessary.
• Gather dough into 2 balls and flatten into discs. Wrap dough in plastic wrap and refrigerate at least 2 hours or up to 2 days. May also be frozen for 1 month, in which case, protect further by placing in zipper top bag; defrost in refrigerator overnight.
• Let dough soften slightly at room temperature before rolling out. Preheat the oven to 425 degrees F. Position rack in lower third of oven. Coat a 9-inch ovenproof glass pie plate with nonstick spray and set aside.
• Stir together the rhubarb,1 1/3 cups sugar, cornstarch, and cinnamon in a bowl. Allow to sit for 10 to 15 minutes until juices begin to exude while oven preheats.
• Roll out 1 dough disc on floured surface to 12-inch round. Transfer to pie dish. Trim edges so that there is an extra inch all around. Fold excess crust under itself toward the outside; crimp edge.
• Stir filling together with any juices and scrape into crust. Dot with small pieces of butter.
• Roll out second dough disc to a 12-inch round and cut into 1-inch wide strips using a straight edge or fluted pastry wheel. Brush crimped edge lightly with water.
• Weave a lattice crust on top of filling. Trim the lattice strips and press to seal along crimped edge.
• Combine cinnamon and remaining 2 tablespoons sugar. Brush lattice with milk and sprinkle with cinnamon/sugar.
• Bake for 15 minutes then turn oven down to 375 degrees F and continue baking until golden brown and filling is bubbling, about 30 to 35 minutes more.
• Cool on rack for at least 1 hour to allow juices to thicken. Serve warm or at room temperature. Store at room temperature overnight, loosely covered with foil, if desired.

FRESH RHUBARB PIE

Steps:

• Preheat oven to 450 degrees F.
• Combine sugar and flour.
• Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture.
• Sprinkle with remaining sugar and flour.
• Dot with small pieces of butter. Cover with top crust.
• Place pie on lowest rack in oven.
• Bake for 15 minutes.
• Reduce oven temperature to 350 degrees F, and continue baking for 40 to 45 minutes.
• Serve warm or cold.

RHUBARB PIE

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.

PERFECT RHUBARB PIE

Steps:

• Wash, chop rhubarb into 1 inch chunks drain well, dry off with paper towels.
• Mix tapioca and sugar together than add to the rhubarb and blend well together line 10" pie plate with pastry.
• Put in rhubarb, this will be heaped right up.
• Dot with the butter or margarine on top of rhubarb and slit and put top crust on.
• Make sure the edges of the pie are well sealed together.
• Preheat oven to 450 and place on cookie sheet on bottom rack in oven for 15 min.
• than reduce the heat to 350 for 35 to 40 min.
• or till pie is done.
• Cool on rack, let stand till cooled out.
• This recipe has a beautiful flavour and is still juicy but but not runny.