Rhubarb Pie With Crumble Topping Food

RHUBARB CUSTARD PIE WITH STREUSEL CRUMB TOPPING

Steps:

• Prick pie shell with fork and bake at 450 for 5 minutes.
• Combine rhubarb, flour, salt,sugar, and let sit for 15 minutes.
• Beat eggs slightly and add vanilla.
• Stir vanilla and eggs into rhubarb mixture and pour into pie shell.
• Topping:.
• Stir together flour and sugar. Cut butter into mixture until it is crumbly and well incorporated.
• Sprinkle over pie.
• Bake at 425 degrees for 15 minutes and then reduce heat and bake at 350 degrees for 30 minutes more.

EVIE'S RHUBARB PIE WITH OATMEAL CRUMBLE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• Toss the rhubarb with 1 1/2 cups of sugar and the tapioca in a large bowl. Drizzle with the melted butter and toss again to coat. Pour the rhubarb into the pie crust, and set aside.
• Mix together the oats, 1/4 cup sugar, flour, softened butter, and cinnamon in a small bowl until evenly blended. Sprinkle the oat topping over the rhubarb.
• Bake in the preheated oven for 15 minutes, then reduce the heat to 325 degrees F (165 degrees C), and continue baking until rhubarb is tender enough to pierce with a fork, about 30 minutes more. Allow to cool to room temperature before serving.

RASPBERRY RHUBARB CRUMBLE PIE

Steps:

• Filling:.
• In blender, puree raspberries and honey. Scrape through fine sieve into bowl.
• Whisk in cornstarch to dissolve; add vanilla.
• In saucepan, bring zest, sugar, and water to a simmer. Add rhubarb. Cover and simmer 8 minutes. Rhubarb should be tender, but hold shape.
• Add berry mixture and boil 1 minute, stirring till thickened. Pour into pie shell.
• Topping:.
• Combine all ingredients in bowl. With fingers, rub till mixture is enenly moistened and forms clumps. Crumble over filling.
• Place foil under pie to catch drips. Bake at 425 for 15 to 20 minutes until brown.

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.

SOUR CREAM RHUBARB CRUMB PIE

Steps:

• Preheat oven to 450F degrees.
• Arrange rhubarb in unbaked pie shell.
• Mix together granulated sugar and 1/3 cup flour.
• Stir in sour cream and pour evenly over rhubarb.
• Combine crumb ingredients and sprinkle over filling.
• Bake at 450 degrees for 15 minutes, then reduce temperature to 350F degrees and bake an additional 30 minutes or until fruit is tender, filling is set and crumbs are golden brown.

DEEP-DISH RHUBARB PIE WITH CRUMB TOPPING

Steps:

• For crust:
• Blend first 4 ingredients in medium bowl. Add butter and shortening and rub between fingertips until mixture resembles coarse meal. Add vanilla. Mix in enough water by tablespoons to bind dough. Gather dough into ball; flatten into disk. Wrap in plastic. Refrigerate at least 30 minutes. (Can be prepared 1 day ahead. Soften slightly at room temperature before continuing.)
• Roll out dough between sheets of lightly floured waxed paper to 1/8-inch-thick round. Peel off top sheet of paper. Trim dough to 12-inch round. Transfer to 9 1/2-inch deep-dish glass pie dish; discard paper. Trim overhang to 1/2 inch. Crimp edges. Refrigerate 20 minutes. (Optional garnish: Gather dough scraps and roll out on lightly floured surface to thickness of 1/8 inch. Cut out fourteen 3-inch-long leaves with knife or cutter. Refrigerate leaves until ready to use.)
• Position rack in bottom third of oven and preheat to 350°F. Line crust with parchment paper or foil. Fill with dried beans or pie weights. Bake until crust is set, about 15 minutes. Remove paper and beans. Brush crust bottom and sides (not edge) with some of glaze. Sprinkle with 2 tablespoons oats. Bake until light brown, about 20 minutes. Cool completely.
• For topping:
• Increase oven temperature to 375°F. Combine 2/3 cup oats, flour, sugar, and cinnamon in processor. Add butter and cut in until crumbly. Transfer mixture to medium bowl. Stir in remaining 2 tablespoons oats.
• For filling:
• Mix rhubarb, strawberries, sugar, cornstarch, cinnamon, and nutmeg in heavy large saucepan. Let stand 30 minutes. Bring to boil over medium heat, stirring constantly. Reduce heat and simmer until juices thicken, about 3 minutes.
• Pour filling into prepared crust. Cover with topping. Bake 20 minutes. (If using pastry leaves, remove pie from oven and quickly arrange leaves around edge, overlapping slightly. Brush leaves with glaze.) Bake until topping and leaves are golden and juices bubble, about 15 minutes longer. Cool on rack. Serve warm or at room temperature.

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 SOUR CREAM PIE WITH CRUMB TOPPING

Steps:

• Set oven to 425 degrees F (will reduce heat later).
• Make certain that oven rack is set to lowest position.
• In a large bowl combine sugar, flour, sour cream (or yogurt if using) rhubarb and sliced strawberries; mix/toss to combine well.
• Spoon into prepared pie shell.
• In a small bowl mix together the flour and brown sugar.
• Cut in the cold butter until crumbly.
• Sprinkle on top of the fruit mixture in the pie shell.
• Place the pie plate onto a baking sheet to catch spills.
• Bake for 15 minutes.
• Reduce oven heat to 350 degrees F and continue baking for another 30 minutes.
• Best served warm with 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.

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.