APPLE RHUBARB PIE
I'm always on the lookut for different ways to use rhubarb! This recipe from Sandra Gonzales was published in Country Woman magazine. Use your own pastry, store bought pie shells or my recipe for pastry with no trans fat or whole wheat canola oil pastry for a healthier pie! Cover the fruit mixture with a full crust, pastry lattice or the topping from my rhubarb crumble pie (recipe#91390).
Provided by CountryLady
Categories Pie
Time 1h15m
Yield 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Combine first 5 ingredients in a bowl.
- Stir in the fruit; add sugar& flour and toss to coat.
- Pour into pastry shell.
- Cover with crumble mixture.
- Or cover with a full crust; trim, seal& flute edges and cut venting slits (cover edges loosely with foil).
- Or cover with pastry lattice (cover edges loosely with foil).
- Bake in lower third of a preheated 425F oven for 15 minutes; remove foil (if using), reduce heat to 350F and bake for an additional 40 to 45 minutes or until crust is golden brown.
- Cool on a wire rack.
Nutrition Facts : Calories 292.3, Fat 9.6, SaturatedFat 5.5, Cholesterol 90, Sodium 167.9, Carbohydrate 51, Fiber 1.7, Sugar 46.9, Protein 3
FAST APPLE RHUBARB PIE
Simple, but sooo delicious! Serve warm with a scoop of vanilla ice cream.
Provided by Simone Th Erien
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Yield 8
Number Of Ingredients 5
Steps:
- Preheat oven to 440 degrees F (220 degrees C).
- Combine apples and rhubarb in a large bowl. Mix together sugar and cinnamon in a small bowl, then sprinkle over fruit. Toss until fruit is thoroughly coated. Spoon mixture into pastry shell.
- Bake in preheated oven for 40 minutes.
Nutrition Facts : Calories 237.1 calories, Carbohydrate 48.4 g, Fat 5.4 g, Fiber 3.3 g, Protein 1.2 g, SaturatedFat 0.8 g, Sodium 104.1 mg, Sugar 36.6 g
RHAPPLE PIE
Delicious sweet and tart combination of apples and rhubarb with a wonderful spicy crumb topping flavored with Chinese five-spice.
Provided by Beth Zelle
Categories Rhubarb Pie
Time 1h5m
Yield 8
Number Of Ingredients 13
Steps:
- Place rack in lowest position in the oven. Preheat the oven to 375 degrees F (190 degrees C). Line a 9-inch pie plate with pie crust.
- Combine apples and rhubarb in a large bowl. Toss with sugar, 3 tablespoons plus 1 teaspoon flour, and Chinese five-spice. Pour filling over the crust.
- Combine unsifted flour, sugar, oats, salt, and five-spice together in a large bowl. Cut in butter until crumbly. Scatter crumb topping over the pie.
- Bake in the preheated oven until topping is golden brown and filling is bubbly, 50 to 60 minutes. Let cool completely before serving.
Nutrition Facts : Calories 455.6 calories, Carbohydrate 68 g, Cholesterol 30.5 mg, Fat 19.8 g, Fiber 3.9 g, Protein 4.2 g, SaturatedFat 9.3 g, Sodium 273.8 mg, Sugar 38.9 g
COUNTRY RHUBARB PIE
I love rhubarb -- but no one else in my family does so I don't get it very often. Here is a nice pie recipe from Land O'Lakes.
Provided by Lvs2Cook
Categories Pie
Time 1h30m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine all filling ingredients except rhubarb and pecans in large bowl. Add rhubarb; toss until well coated.
- Spoon into prepared crust; sprinkle with pecans, if using. Set aside.
- Combine 1 cup flour and 2/3 cup sugar in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs.
- Sprinkle mixture over rhubarb.
- Cover edge of crust with 2-inch strip aluminum foil.
- Bake for 50 to 60 minutes or until topping is golden brown and filling bubbles around edges.
- Remove aluminum foil during last 10 minutes, if desired.
RHUBARB AND APPLE PIE WITH WALNUT CRUMB TOPPING
Provided by Emeril Lagasse
Categories dessert
Time 2h10m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Preheat the oven to 370 degrees F.
- Roll out the dough on a lightly floured work surface into an 11-inch round about 1/8-inch thick. Transfer the dough to a 9-inch pie pan. Trim off any overhanging dough to make a 1/2-inch wide overhang around the edge of the pan. Flute the edges of the dough with your fingertips.
- In a large bowl, mix the rhubarb, apples, sugar, 1/2 cup of the brown sugar, the cornstarch, lemon juice, and brandy, and toss to coat the fruit evenly. Pour the mixture into the piecrust.
- In a medium bowl, combine the flour, walnuts, remaining 1/2 cup brown sugar, butter, cinnamon and nutmeg and mix well with your fingertips until the mixture resembles coarse crumbs. Sprinkle evenly over the filling.
- Bake until the top is golden brown and the juices are bubbling, 40 to 45 minutes. Cool on a wire rack for at least 15 minutes before serving.
- In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Using either a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.
- Preheat oven to 350 degrees F.
- Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a circle about 12-inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and place in the oven.
- Bake until golden, about 15 to 20 minutes. Remove from the oven and cool completely.
RHUBARB APPLE PIE
I put apple pie filling in with rhubarb when I was out of the fresh stalks one day. This delicious pie was the satisfying result.-Sandra Lee Marr, Oakhurst, California
Provided by Taste of Home
Categories Desserts
Time 55m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a bowl, combine the first five ingredients. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Add filling; dot with butter. Place remaining pastry over filling. Cut slits in top. Trim, seal and flute edges. , Combine sugar and cinnamon. Brush crust with water; sprinkle with cinnamon-sugar. Cover edges loosely with foil., Bake at 400° for 20 minutes. Remove foil. Reduce heat to 350°; bake 15 minutes longer or until crust is golden brown. Cool on a wire rack. Store in the refrigerator.
Nutrition Facts : Calories 403 calories, Fat 20g fat (10g saturated fat), Cholesterol 25mg cholesterol, Sodium 292mg sodium, Carbohydrate 55g carbohydrate (25g sugars, Fiber 1g fiber), Protein 2g protein.
COUNTRY RHUBARB PIE (OR APPLE PIE)
The fruit and sugar will boil out around the sides, resulting in the gooey, syrupy, heavenly cake. This scone dough is quicker to make and absorbs the juices better than pastry. For a delicious apple pie just substitute an equal amount of apples for rhubarb.
Provided by littleturtle
Categories Pie
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F (gas mark 4), and grease a deep 10" pie dish.
- Sieve flour, baking soda and salt into a mixing bowl.
- Add powdered sugar and rub in butter.
- In a separate bowl, beat the egg together with the buttermilk and gradually add this to the flour until a dough is formed.
- Knead lightly on a floured surface and divide dough in half.
- Roll out one half and use it to line the pie dish.
- Mix sugar, nutmeg, and salt.
- Fill the dish with the rhubarb and sprinkle with the sugar mixture and lemon juice.
- Roll out the remaining dough to form a pastry lid.
- Brush the rim of the pastry base with water and put on the lid.
- Glaze with the whisked egg white and dust with powdered sugar.
- Make steam slits in the lid and bake for 50-60 minutes or until the crust is lightly browned and the fruit is soft.
Nutrition Facts : Calories 535.8, Fat 13.7, SaturatedFat 8.1, Cholesterol 64.7, Sodium 640.3, Carbohydrate 93.2, Fiber 2.9, Sugar 47.2, Protein 11
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RHUBARB-APPLE PIE RECIPE | MYRECIPES
From myrecipes.com
5/5 (10)Total Time 1 hr 13 minsServings 12Calories 296 per serving
- Place pie dough on a lightly floured work surface; roll into a 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray. Turn edges under; flute. Combine rhubarb, granulated sugar, juice, and apples; toss. Sprinkle the rhubarb mixture with cinnamon, 1/4 teaspoon salt, and 3 tablespoons flour; toss. Spoon rhubarb mixture into prepared crust.
- Weigh or lightly spoon remaining 38 ounces flour (about 3/4 cup) into a dry measuring cup; level with a knife. Combine 38 ounces flour, remaining 1/8 teaspoon salt, and brown sugar in a medium bowl; cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Stir in walnuts. Sprinkle butter mixture evenly over rhubarb mixture. Bake at 425° for 15 minutes.
- Reduce oven temperature to 375° (do not remove pie). Bake at 375° for 30 minutes or until golden and bubbly (shield edges of crust with foil if it gets too brown). Let pie stand on a cooling rack for 15 minutes before slicing.
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