Rhubarb Raspberry Custard Pie Food

RHUBARB RASPBERRY PIE

Steps:

• Line a pie plate with pastry and trim edges.
• Preheat oven to 425 degrees.
• Combine the rhubarb and raspberries in a large bowl.
• Combine the sugar, flour, salt, eggs and cinnamon in a medium bowl and whisk well.
• Pour over fruit mixture and stir gently but well.
• Pour into the prepared pie plate and top with remaining crust.
• Seal edges and crimp.
• Slice a few vent holes and bake at 425 degrees for 10 minutes, reduce heat to 350 degrees and bake for 30 minutes more.
• Remove and place on a pie rack.
• Cool to room temp and serve with a scoop of vanilla ice cream.

RHUBARB RASPBERRY CUSTARD PIE

Steps:

• In small bowl combine 1 1/4 cups sugar, 1 tbsp flour, and 1/4 tsp nutmeg.
• Add eggs.
• Beat till well blended.
• Prepare pastry, combine rhubarb and raspberries and spoon into pastry.
• Pour the egg mixture over fruit.
• Cover the edges with foil to prevent overbrowning.
• Bake 375 degrees for 25 minutes, then remove foil and bake 15 minutes more.
• Combine 1/4 cup flour, 1/4 cup sugar, almonds, cinnamon and 1/2 tsp nutmeg.
• Cut in butter, until the size of a small pea.
• Remove pie from oven and sprinkle topping around the outer edge of fruit and custard.
• Leave a 5" circle in the center uncovered.
• Return to oven for 5 more minutes.
• Cool on wire rack.
• Cover and chill any leftovers-- if you have any!

RHUBARB CUSTARD PIE

Steps:

• Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
• Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.

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.

RHUBARB CUSTARD PIE

Steps:

• In a small bowl, lightly beat eggs; blend in milk. Combine sugar and tapioca; stir into egg mixture. Let stand for 15 minutes. Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Add the rhubarb. Pour egg mixture over rhubarb. Dot with butter. , Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges. Cut slit in top. Brush pastry with cream if desired. , Bake at 425° for 15 minutes. Reduce heat to 350°, bake 35-40 minutes longer or until lightly brown. Sprinkle with cinnamon-sugar if desired. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

RASPBERRY RHUBARB PIE

Steps:

• In a large bowl, combine the sugar, tapioca, salt and cinnamon. Add rhubarb and raspberries; toss gently. Let stand for 20 minutes. , Line a 9-in. pie plate with bottom pastry; trim pastry even with edge. Pour filling into crust; dot with butter. Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. , Bake at 400° for 30 minutes. Remove foil; bake 5-10 minutes longer or until pastry is golden brown and filling is bubbly. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary.

TEENIE'S ACCIDENTAL RHUBARB-RASPBERRY PIE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Press one pie crust into a 9-inch deep dish pie pan.
• In a medium bowl, stir together the flour and sugar. Mix in the egg, and raspberries. Stir in the rhubarb so it is evenly coated. Transfer to the prepared pie crust. Top with the other crust, and crimp around the edges to seal. Make a few slits in the top crust with a small knife to vent steam.
• Bake for 10 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and bake for another 35 minutes, or until rhubarb is tender, and juices are thick.

RHUBARB & CUSTARD SLAB PIE

Steps:

• Put the flour, icing sugar, butter and ½ tsp salt in a food processor, and blend until combined. Add the egg yolks and 2 tsp cold water, then blitz again until the dough starts to form clumps around the blade. Tip onto your work surface and knead briefly to bring the dough together. Remove about a third of the dough, shape both pieces into discs and wrap. Chill for at least 30 mins. Alternatively, mix the flour, sugar and salt in a bowl and work in the butter with your fingertips before adding the yolks and water.
• Mix the custard powder and 75g of the sugar with 100ml of the milk to make a smooth paste. Warm the rest of the milk in a saucepan. Pour the warm milk over the custard powder mix, stir and pour back into the pan with the vanilla. Heat until you have a really thick custard. Transfer to a bowl, cover to prevent a skin forming, and chill for at least 30 mins or until cold.
• Heat oven to 200C/180C fan/gas 6 and put a baking sheet on the middle shelf. Toss the rhubarb, cornflour and remaining 125g sugar together in a bowl. Roll out the larger of the two pieces of dough on a lightly floured surface, to a rectangle large enough to line the base and sides of a 25 x 35cm shallow baking tin, about ½cm thick. Lift the dough over your rolling pin and drape into the tin, leaving any excess hanging over the edges. Stir the set custard and spread over the pastry base. Top with the rhubarb, in neat lines or randomly, and scatter any sugary bits over the top.
• Roll out the smaller piece of pastry until large enough to cover the top of the pie. You can either cover the pie completely, leaving a few holes for the steam to escape, or create a decorative topping. When you're happy with your design, brush the top with beaten egg and scatter over the 1 tbsp caster sugar. Place the tin on the tray on the middle shelf and bake for 40-45 mins, until the pastry is deep golden brown and the filling is bubbling. This pie is best served at room temperature or just warm, so leave to cool for at least 1½ hrs before slicing.

RHUBARB-RASPBERRY CRUNCH

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13 inch baking pan.
• In a large bowl, combine sugar, tapioca, cornstarch and salt. Place rhubarb and raspberries into bowl making sure to completely coat them with dry ingredients. Pour into baking pan.
• In a medium bowl, mix together brown sugar, flour and oats. Cut in butter until mixture resembles pea-sized crumbs. Spread on top of fruit mixture.
• Bake in preheated oven for 45 minutes, or until rhubarb is tender.