RHUBARB AND STRAWBERRY PIE
A delicious tart and sweet combination. Nothing tastes better with vanilla ice cream. Fresh or frozen rhubarb may be used.
Provided by Terri
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Yield 8
Number Of Ingredients 8
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.
Nutrition Facts : Calories 437.3 calories, Carbohydrate 64.1 g, Cholesterol 33.2 mg, Fat 18.8 g, Fiber 4.7 g, Protein 5 g, SaturatedFat 5.8 g, Sodium 258.5 mg, Sugar 33.2 g
RHUBARB PIE WITH VANILLA, STRAWBERRIES AND LEMON BALM
The standard strawberry rhubarb formula gets twisted with this version, which uses 100% fruit strawberry jam for convenience without loss of fresh fruit flavour. The filling gets added notes of vanilla, cinnamon and lemon balm for a true bakery wonder!
Provided by YummySmellsca
Categories Pie
Time 3h45m
Yield 1 9" pie, 12 serving(s)
Number Of Ingredients 15
Steps:
- In a large bowl, combine the rhubarb with ¼ cup sugar, cinnamon and lemon balm. Cover and let stand 2-3 hours.
- Drain the juice and set aside.
- Heat the oven to 425°F.
- Combine the flours, baking powder and salt in a bowl.
- Cut in the shortening and tallow until the mixture resembles coarse meal.
- Sprinkle in the water, a tablespoon at a time, stirring with a fork until blended.
- Divide into two balls, one about ⅔ of the mass, the other the remaining third.
- Wrap the smaller ball in plastic and set aside.
- Roll out the larger ball to about 11" in diameter and place in a 9" pie pan, pressing it into place.
- Sprinkle bottom with raw sugar and place in the fridge.
- Add the jam and vanilla to the rhubarb mixture.
- Whisk together the remaining sugar and tapioca flour and fold through the rhubarb mixture until thoroughly incorporated.
- Roll out the top crust and cut to make a pattern / lattice (if you want a solid top, you'll need to multiply the crust recipe by 1.5).
- Place the top crust over the rhubarb and place pie on a cookie sheet. Brush with egg wash or milk if desired.
- Bake for 15 minutes, then reduce the heat to 350F bake 30 minutes longer.
Nutrition Facts : Calories 224.5, Fat 11.3, SaturatedFat 3.2, Sodium 107.2, Carbohydrate 29.4, Fiber 2.1, Sugar 13.5, Protein 2.7
RENEE'S STRAWBERRY RHUBARB PIE
When my neighbor, Debbie, called to ask if I'd like some of the fresh rhubarb she'd harvested, I hesitated. I'd never tasted rhubarb, much less cooked with it. Well, she brought me a bucket full and I started looking for recipes. This is the result of several that I combined to make what everyone tells me is a winning combination.
Provided by Renee
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 4h25m
Yield 8
Number Of Ingredients 12
Steps:
- In a bowl, whisk together the cornstarch with 1 tablespoon of water until thoroughly combined. Stir in the rhubarb, strawberries, white sugar, lemon juice, cinnamon, and vanilla extract. Allow the mixture to stand for 30 minutes.
- Preheat oven to 425 degrees F (220 degrees C). Place bottom crust into a 9-inch pie dish. Roll the remaining crust out into a 10-inch circle on a floured work surface, and set aside.
- Stir the filling, and pour into the prepared pie dish. Cut the remaining crust into 1-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Beat the egg white with 1 teaspoon of water in a small bowl, and brush the entire lattice top with the beaten egg white. Sprinkle with turbinado sugar. Wrap aluminum foil strips around the edges of the pie.
- Bake in the preheated oven for 15 minutes; reduce heat to 375 degrees F (190 degrees C), and bake until the crust is browned and the filling is bubbling, 40 to 45 more minutes. Remove the aluminum foil for the last 10 minutes of baking time. Allow pie to cool completely before serving.
Nutrition Facts : Calories 390.6 calories, Carbohydrate 61.1 g, Fat 15.2 g, Fiber 3.5 g, Protein 3.9 g, SaturatedFat 3.8 g, Sodium 243.6 mg, Sugar 35.8 g
WINNING RHUBARB-STRAWBERRY PIE
While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. -Marianne Carlson, Jefferson, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, a teaspoon at a time, just until mixture comes together., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 400°. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes., On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim pastry even with rim., Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Brush milk over pastry; sprinkle with coarse sugar. Place pie on a baking sheet; bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool pie on a wire rack.
Nutrition Facts : Calories 531 calories, Fat 25g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 269mg sodium, Carbohydrate 73g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.
STRAIGHT-UP RHUBARB PIE
This rhubarb pie contains no distractions, like strawberries. The crust is made with shortening. (Butter is fine if you want a French tart, but it's not American pie unless it's made with shortening, the author Anne Dimock said.) The top is marked with 8 razor-thin vents.
Provided by Amanda Hesser
Categories dessert
Time 1h15m
Yield 8 servings
Number Of Ingredients 10
Steps:
- Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
- Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
- Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
- Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.
Nutrition Facts : @context http, Calories 471, UnsaturatedFat 15 grams, Carbohydrate 63 grams, Fat 23 grams, Fiber 2 grams, Protein 4 grams, SaturatedFat 7 grams, Sodium 151 milligrams, Sugar 33 grams, TransFat 3 grams
RHUBARB PIE WITH VANILLA, STRAWBERRIES AND LEMON BALM
The standard strawberry rhubarb formula gets twisted with this version, which uses 100% fruit strawberry jam for convenience without loss of fresh fruit flavour. The filling gets added notes of vanilla, cinnamon and lemon balm for a true bakery wonder! **Note: I rendered my own tallow, which gives the crust an "old fashioned doughnut" taste. Otherwise good quality lard works - I haven't done this crust with all shortening.**
Provided by YummySmellsca
Categories Pie
Time 5h45m
Yield 1 10" pie, 12 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, combine the rhubarb with ¼ cup sugar, cinnamon and lemon balm. Cover and let stand 2-3 hours.
- Drain the juice and set aside.
- Heat the oven to 425°F.
- Combine the flours, baking powder and salt in a bowl.
- Cut in the shortening and tallow until the mixture resembles coarse meal.
- Sprinkle in the water, a tablespoon at a time, stirring with a fork until blended.
- Divide into two balls, one about ⅔ of the mass, the other the remaining third.
- Wrap the smaller ball in plastic and set aside.
- Roll out the larger ball to about 12" in diameter and place in a 10" pie pan, pressing it into place.
- Sprinkle bottom with raw sugar (this keeps it from getting soggy!) and place in the fridge.
- Add the jam and vanilla to the rhubarb mixture.
- Whisk together the remaining sugar and tapioca flour and fold through the rhubarb mixture until thoroughly incorporated.
- Roll out the top crust and cut to make a pattern / lattice (if you want a solid top, you'll need to multiply the crust recipe by 1.5).
- Place the top crust over the rhubarb and place pie on a cookie sheet. Brush with egg wash or milk if desired.
- Bake for 15 minutes, then reduce the heat to 350F and bake 30 minutes longer.
Nutrition Facts : Calories 275.7, Fat 11.3, SaturatedFat 3.2, Sodium 113.1, Carbohydrate 42.1, Fiber 2.3, Sugar 22.4, Protein 2.7
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