Rhubarb Pie

1-Rhubarb Pie

Makes a 9″ pie

Ingredients

Unbaked pie crust dough for double crust pie

1 1/ 4 cups granulated sugar

1/ 4 cup cornstarch

2 tsp. grated orange peel

1/ 4 tsp. salt

5 cups fresh rhubarb, cut into bite size chunks

1 tbs. unsalted butter, cut into 6 pieces

1 tsp. granulated sugar for dusting pie crust

Directions

Preheat the oven to 425 °. Divide the pie crust dough in half. Roll out one half of the pie crust dough and place in the bottom of a 9” pie pan. Trim the pie crust around the edges as needed.

In a mixing bowl, combine 1 1/ 4 cups granulated sugar, cornstarch, salt and the orange peel. Stir until well combined. Add the rhubarb and toss to coat the rhubarb in the sugar mixture. Pour the rhubarb mixture into the pie pan. Arrange the rhubarb to make an even layer. Dot the rhubarb with the 6 pieces of butter.

Roll out the remaining pie dough and place the crust over the rhubarb. Trim the edges and flute if desired. Be sure the top pie crust edge is sealed to the bottom pie crust edge. Sprinkle one teaspoon of granulated sugar over the top pie crust. Slice 3-4 vents in the top of the pie crust with a knife. This is very important to prevent a soggy pie. The vents allow even cooking and the steam to escape.

Bake for 30-40 minutes or until the rhubarb is done and the crust golden brown. Cover the pie with aluminum foil if it begins to brown too soon.

Remove the pie from the oven and serve warm if desired. This is good with vanilla ice cream. This pie is great warm or cold.

2-Rhubarb Apple

Pie Makes a 9″ pie

Ingredients

Pie dough for double crust pie

1 1/ 2 cups granulated sugar

1/ 3 cup all purpose flour

1/ 2 tsp. salt

3 cups fresh rhubarb, cut into 1″ pieces

2 cups tart apples, cored, peeled and sliced

2 tbs. unsalted butter, cut into small pieces

Directions

In a mixing bowl, add the granulated sugar, all purpose flour and salt. Stir until well blended. Add the rhubarb and apples. Toss to coat the rhubarb and apples with the dry ingredients. Let the fruit sit for 20 minutes.

Preheat the oven to 400 °. Roll out half of the pie dough to make a 9″ pie crust. Place the pie crust in your pie pan. Place the rhubarb and apple in the pie crust. Place the butter pieces over the pie filling.

This pie is beautiful with a lattice crust. You can use a lattice crust or place the remaining pie crust over the dough. To cover the pie with a double crust, roll out the remaining pie dough to a 11″ circle. Place the dough over the pie and flute the edges if desired. Trim off the excess dough from the edges.

Cut 6 small 1″ slits in the top of the pie. Place the pie pan on a baking sheet to catch any drips. Bake the pie for 45-55 minutes or until the crust is golden brown and the inside bubbly and hot.

If the crust is browning too fast, loosely tent aluminum foil over the pie to keep the crust from burning.

3-Cherry Rhubarb Pie

Makes a 9″ pie

Ingredients

Pie dough for double crust pie

4 cups rhubarb, cut into

1/ 2″ slices

2 cups canned pitted tart red cherries, drained

1 1/ 4 cups granulated sugar

1/ 4 cup quick cooking tapioca

5 drops red food coloring, optional

Directions

Roll out one half of the pie dough to a 11″ circle. Place the pie dough in a 9″ pie pan. Trim the excess dough from the edges. In a mixing bowl, add the rhubarb, cherries, granulated sugar, tapioca and food coloring. Toss the fruit to combine with all the ingredients. Let the fruit sit at room temperature for 20 minutes. Spoon the fruit mixture into the prepared pie crust. Preheat the oven to 400 °. Roll out the remaining pie dough to a 11″ circle. Place the dough over the pie filling. Trim and flute the edges as desired. Cut six 1″ slits in the top of the pie crust. Bake for 30-40 minutes or until the

rhubarb is tender and the filling set. Remove the pie from the oven and cool for 15 minutes before serving.

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