RHUBARB RASPBERRY PIE
My family loves rhubarb and raspberries, so I was happy to find this recipe several years ago. We recently moved from the city to the country and are thoroughly enjoying our new life-style.
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 6-8 servings.
Number Of Ingredients 6
Steps:
- In a large bowl, combine sugar and tapioca. Gently stir in rhubarb, raspberries and lemon juice. Let stand at least 15 minutes or up to 1 hour to soften tapioca; stir gently several times. , Preheat oven to 375°. Line a pie plate with bottom crust. Pour filling into crust. Top with a lattice crust. Bake 45-55 minutes or until the crust is golden brown and filling is bubbly. Serve warm or at room temperature.
Nutrition Facts : Calories 378 calories, Fat 14g fat (6g saturated fat), Cholesterol 10mg cholesterol, Sodium 203mg sodium, Carbohydrate 61g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.
RASPBERRY RHUBARB PIE
-Joy Allred, Heber City, Utah
Provided by Taste of Home
Categories Desserts
Time 1h20m
Yield 8 servings.
Number Of Ingredients 8
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.
Nutrition Facts : Calories 415 calories, Fat 15g fat (7g saturated fat), Cholesterol 13mg cholesterol, Sodium 286mg sodium, Carbohydrate 68g carbohydrate (36g sugars, Fiber 2g fiber), Protein 3g protein.
RICOTTA WITH HONEY AND RASPBERRIES
Steps:
- In a serving bowl, add ricotta cheese. Using a small sieve, sprinkle cocoa powder over the ricotta. Top with fresh raspberries, and drizzle with honey. Use the biscotti cookies as spoons.
LATTICE-TOPPED STRAWBERRY-RHUBARB PIE
This is a pretty pie, with the perfect combination of strawberries, rhubarb and cinnamon, and a delicate, flaky crust.
Categories Dessert Bake Strawberry Spring Rhubarb Bon Appétit Pie
Yield 8 servings
Number Of Ingredients 17
Steps:
- Make crust:
- Combine flour, sugar and salt in processor. Using on/off turns, cut in shortening and butter until coarse meal forms. Blend in enough ice water 2 tablespoons at a time to form moist clumps. Gather dough into ball; cut in half. Flatten each half into disk. Wrap separately in plastic; refrigerate until firm, about 1 hour. (Can be made 1 day ahead. Keep chilled. Let dough soften slightly at room temperature before rolling.)
- Make filling:
- Preheat oven to 400°F. Combine first 7 ingredients in large bowl. Toss gently to blend.
- Roll out 1 dough disk on floured work surface to 13-inch round. Transfer to 9-inch-diameter glass pie dish. Trim excess dough, leaving 3/4-inch overhang.
- Roll out second dough disk on lightly floured surface to 13-inch round. Cut into fourteen 1/2-inch-wide strips. Spoon filling into crust. Arrange 7 dough strips atop filling, spacing evenly. Form lattice by placing remaining dough strips in opposite direction atop filling. Trim ends of dough strips even with overhang of bottom crust. Fold strip ends and overhang under, pressing to seal. Crimp edges decoratively.
- Brush glaze over crust. transfer pie to baking sheet. Bake 20 minutes. Reduce oven temperature to 350°F. Bake pie until golden and filling thickens, about 1 hour 25 minutes. Transfer pie to rack and cool completely.
RASPBERRY RHUBARB LATTICE PIE
From Marthas Stewart Living A delicious zesty pie which is perfect warm or cold !! Never add too much fruit to the filling because, when mixed with other fruit, rhubarb will absorb some of their flavors, overwhelming its own subtle taste.I add the zest of one lemon along with the juice of half and sprinkle in more flour if you don't like runny. YUM!
Provided by curiouscookery
Categories Dessert
Time 1h45m
Yield 8-10 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350°F.
- On a lightly floured surface, roll out one half of dough for bottom crust. Fit into an 11-inch pie plate. Trim pastry using scissors or a sharp paring knife, and chill. Keep remaining half of dough, which will be used to make the lattice, refrigerated and wrapped in plastic.
- Combine rhubarb and raspberries in a large bowl. Sprinkle with sugar, flour, and lemon juice. Toss gently so as not to break raspberries. Spoon into pie shell, and dot with butter. Refrigerate while preparing lattice top.
- In a small bowl, combine egg and heavy cream, whisking lightly; set aside. On a lightly floured surface, roll out remaining piece of dough for lattice, and cut it into 1-inch strips. Weave strips together over filling, and place an extra strip or two along the edge, where the bottom crust joins the lattice top; press this strip with tines of a fork to seal well. Brush lattice and all pastry edges with egg glaze, sprinkle top with sugar, and place pie on a parchment paper's lined baking sheet.
- Bake until pastry is golden brown and juices in center of pie are bubbling, 1 1/4 to 1 1/2 hours. Transfer to a wire rack to cool before serving.
Nutrition Facts : Calories 37.5, Fat 0.2, SaturatedFat 0.1, Sodium 3.5, Carbohydrate 8.1, Fiber 1.7, Sugar 1, Protein 1.3
RHUBARB-STRAWBERRY LATTICE PIE
Strawberries mellow out the sharp edges of rhubarb in this pie. You can use raspberries instead or omit the berries entirely (use 2 pounds rhubarb if you do).
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 6h
Yield Makes one 9-inch pie
Number Of Ingredients 11
Steps:
- Preheat oven to 375 degrees. Make the filling: Mix together rhubarb, strawberries, granulated sugar, cornstarch, zest and juice, and 1/4 teaspoon salt.
- Make the crust: Roll out 1 disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Fit dough into a 9-inch pie plate. Pour in filling; dot top with butter. Refrigerate while making top crust.
- Roll remaining disk pate brisee to a 1/8-inch thickness on a lightly floured surface. Cut into at least 15 1/2-inch-wide strips using a fluted pastry cutter.
- Lay 8 strips across pie. Fold back every other strip, and lay a horizontal strip across the center of the pie. Unfold folded strips, then fold back remaining strips. Lay another horizontal strip across pie. Repeat folding and unfolding strips to weave a lattice pattern. Repeat on remaining side. (Here is a detailed how-to.)
- Trim bottom and top crusts to a 1-inch overhang using kitchen shears, and press together to seal around edges. Fold edges under, and crimp as desired. Refrigerate for 30 minutes.
- Brush crust with egg wash, and sprinkle generously with sanding sugar. Bake pie on middle rack, with a foil-lined baking sheet on bottom rack to catch juices, until vigorously bubbling in center and bottom crust is golden, about 1 1/2 hours. (Loosely tent with foil after 1 hour if crust is browning too quickly.) Transfer pie to a wire rack, and let cool for at least 2 hours (preferably longer) before serving.
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