Farmhouse Fresh Orange Rhubarb Pie Recipes

Steps:

• In a large bowl, combine 1 cup sugar, flour and salt. Stir in orange juice and butter. In a small bowl, lightly beat egg yolks; stir into the orange juice mixture until blended. Add rhubarb. , In a large bowl, beat egg whites until soft peaks begin to form; gradually beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into rhubarb mixture. , Pour into pie shell. top with nuts. Bake at 375° for 15 minutes. Reduce heat to 325°; bake for 40 minutes or until golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Store in the refrigerator.

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.

Steps:

• Combine the flour, salt and butter in a large bowl. With a bench scraper or pastry cutter, cut the butter into the flour until it forms pea-size chunks. Slowly add the ice water, folding it into the flour until it comes together in a dough; be mindful not to overwork the dough. If the dough is too dry, add another tablespoon of water at a time. Turn the dough out onto a lightly floured work surface. Divide in half and form into disks. Wrap the two disks in plastic wrap and refrigerate for at least 30 minutes to let the dough rest.
• Preheat the oven to 425 degrees F.
• Roll out one of the disks into a 12-inch round on a lightly floured work surface. Roll it up onto the rolling pin and carefully transfer to a 9-inch pie plate. Gently press the bottom crust into the plate with your fingers. Leave the edges untrimmed.
• To the bottom crust, add the rhubarb, strawberries, sugar, cinnamon, flour, salt, lemon juice and vanilla. Dot with pats of the butter.
• On the same lightly floured work surface, roll the second disk of dough into a 12-inch round. Lay the top crust over the pie and crimp the edges.
• Brush the top crust lightly with milk and sprinkle with granulated sugar. Cut vent holes in the center. Bake for 20 minutes; lower the temperature to 375 degrees F and bake for another 45 to 60 minutes, or until the filling is bubbling.
• Cool completely before serving to allow time for the filling to set up.

Steps:

• Cook bacon in an ovenproof 12-in. skillet until crisp. Remove with a slotted spoon to paper towels to drain. In drippings, sauté onions until tender remove with a slotted spoon and set aside. Dust pork lightly with flour. Brown a third at a time in drippings, adding oil if needed. Remove from the heat and drain. To pork, add bacon, onions, apples, sage, nutmeg, salt and pepper. Stir in cider and water. Cover and bake at 325° for 2 hours or until pork is tender. In a saucepan, cook potatoes in boiling water until tender. Drain and mash with milk and 3 tablespoons butter. Add salt and pepper to taste. Remove skillet from the oven and spread potatoes over pork mixture. Melt remaining butter brush over potatoes. Broil 6 in. from the heat for 5 minutes or until topping is browned. Sprinkle with parsley if desired.© Copyright Reiman Publications, 1993-1997

Steps:

• Preheat oven to 400°. In a large bowl, combine sugar and tapioca. Add fruit; toss to coat. Gently stir in the juice, marmalade if desired and orange zest. Let stand for 15 minutes. , On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to 9-in. deep-dish pie plate. Trim to 1/2 in beyond rim of plate. Add filling., Roll remaining dough to a 1/8-in.-thick circle; cut into 1/4-in.-wide strips. Arrange over filling in a lattice pattern. Trim and seal strips to edge of bottom crust; flute edge. Cover edge loosely with foil., Bake until filling is bubbly and rhubarb is tender, 40-50 minutes. Remove foil. Cool on a wire rack. Store in the refrigerator.

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.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
• Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
• Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
• Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.