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
RHUBARB APPLE PIE
I got this recipe from my little Best of Home Cooking book. The lady who baked this won the best of show for her efforts. This pie has a lattice top.
Provided by Chef Joey Z.
Categories Pie
Time 1h20m
Yield 8 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 400'F.
- For the filling:.
- In a large saucepan combine the rhubarb, apple, sugar, flour and cinnamon.
- Cook and stir over medium heat just until the mixture thickens. Remove from heat and add the butter. Cool.
- In the meantime, prepare a pastry shell for a double crust pie.
- To assemble the crust:.
- On a lightly floured surface, roll one half of the dough from the center out to form a 12 inch circle. Place this into a 9 inch pie dish.
- Trim to 1/2 inch beyond the edge of the plate.
- Put the prepared filling into the pie shell.
- Roll the remaining pie dough out and form it into a 12 inch circle.
- Cut the pastry (for the lattice) into 3/4 to 1 1 1/4 inch strips.
- Weave the strips over the filling in a lattice pattern. Press the ends of the strips into the crust edge. Fold the bottom pastry over the ends of the strips; crimp the edge.
- To prevent the edges of the crust from burning cover with tin foil.
- You might want to put this on a baking sheet with edges so the bottom of your oven doesn't get any filling on it.
- Bake the pie for 25 minutes. The remove the foil and bake for an additional 25 minutes or until the center is bubbly and the crust golden.
- Cool on a wire rack.
- Bon Appetit!
RHUBARB CUSTARD PIE
A simple custard base lets the sweet-tart flavor of spring shine through in the sugar-coated pieces of rhubarb.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h25m
Yield Makes one 9-inch pie
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees. On a clean work surface lightly dusted with flour, roll out pate brisee to an 11-inch round (about 1/8-inch thick). Transfer to a 9-inch pie plate, and trim edges of dough with kitchen shears to a 1/2-inch overhang. Fold edges under, and press to seal using the tines of a fork. Freeze until firm, about 20 minutes.
- Line crust with parchment, leaving an overhang on all sides. Fill completely with pie weights, dried beans, or rice. Bake until bottom is dry, 20 to 25 minutes. Remove weights and parchment. Continue baking until bottom of crust is golden, 7 to 9 minutes more. Let cool.
- In a bowl, toss rhubarb with 1/4 cup sugar. Let stand 10 minutes. In another bowl, whisk together flour, remaining 1 1/4 cup sugar, eggs, butter, and heavy cream until smooth and combined. Pour filling into crust. Scatter rhubarb evenly over top, gently pressing into custard. Bake until puffed and golden in places and slightly wobbly in the center, 50 minutes to 1 hour (tenting with foil if browning too quickly). Transfer to a wire rack; let cool 1 hour. Refrigerate until ready to serve, about 1 hour and up to 1 day.
RHUBARB CUSTARD PIE V
This recipe has been in our family for years! Love it!
Provided by phaylock
Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Preheat oven to 375 degrees F (190 degrees C).
- Spread rhubarb pieces evenly into pie shell.
- In a medium bowl, combine sugar, flour, and cinnamon. Mix well, then stir in eggs. Pour mixture over rhubarb layer.
- Bake in preheated oven for 40 to 45 minutes until filling is set.
Nutrition Facts : Calories 223 calories, Carbohydrate 38.7 g, Cholesterol 46.5 mg, Fat 6.6 g, Fiber 1.1 g, Protein 3.2 g, SaturatedFat 1.2 g, Sodium 121.4 mg, Sugar 26.2 g
APPLE, RHUBARB & CUSTARD TART
This stunning tart is the ideal finale to a winter dinner party
Provided by Good Food team
Categories Afternoon tea, Dessert
Time 1h30m
Number Of Ingredients 11
Steps:
- Heat oven to 190C/170C fan/gas 5. Roll out the pastry to the thickness of £1 coin and use it to line a 23cm tart tin. Cut a round of baking paper bigger than the tin and place in the tin with baking beans on top. Bake blind for 15 mins, then remove the beans and bake for a further 10-15 mins until lightly golden. Remove the tart from the oven and turn the oven down to 160C/140C fan/gas 3.
- While the tart is in the oven, prepare the filling. Gently heat the rhubarb, apple, caster sugar and orange juice in a small pan for 10 mins until fruit is soft, but still holding its shape. Once cooked, remove from the heat and leave to cool slightly while you make the custard.
- Heat the cream, milk and vanilla pod in a small pan and bring to the boil. Whisk the eggs and sugar in a separate bowl. When the cream mix has reached boiling point, pour this over the eggs while still whisking, then pour the mix through a sieve into a clean bowl or jug and add the orange zest.
- Once the tart case is cooked, scatter the fruit over the bottom of the case and pour the custard on top. Place the tart in the oven and cook for 30-35 mins until the custard is just set. Remove from the oven and leave to cool completely before cutting into slices.
Nutrition Facts : Calories 584 calories, Fat 37 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 59 grams carbohydrates, Sugar 35 grams sugar, Fiber 3 grams fiber, Protein 9 grams protein, Sodium 0.48 milligram of sodium
CLASSIC RHUBARB CUSTARD PIE (WITH CRUST RECIPE)
Steps:
- Gather the ingredients.
- In a large bowl, combine the flour, salt, and sugar, if using. Whisk to blend thoroughly.
- Add the butter, working it into the flour mixture with your fingers or a pastry blender. Some pea-sized pieces of butter should remain intact.
- Stir in 4 tablespoons of ice water. Add more ice water, about 1 teaspoon at a time, until mixture begins to hold together.
- Turn the dough out onto a lightly floured surface and press until a smooth dough has formed. Do not overwork or the crust will be tough.
- Shape into a flattened disk. Cover and refrigerate for 30 minutes.
- Position a rack in the center of the oven and heat to 400 F. On a lightly floured work surface, or between sheets of lightly floured parchment, roll the dough into a circle about 11-inches in diameter.
- Transfer the dough to a 9-inch pie plate. Fold any excess dough over on itself and crimp the edge as desired.
- In a large bowl, toss together the rhubarb, sugar, flour, nutmeg, and salt.
- In a small bowl, whisk the eggs with milk.
- Add the egg mixture to the rhubarb mixture, stirring until blended.
- Transfer the rhubarb mixture into the prepared pie crust. Dot with butter.
- Bake until set in the center, 45 to 55 minutes. If your crust begins to brown too much, cover the edges with foil.
- Remove the pie to a rack to cool completely before slicing.
- Serve the rhubarb-custard pie with a big dollop of freshly whipped cream or ready-made whipped topping, if desired.
Nutrition Facts : Calories 371 kcal, Carbohydrate 57 g, Cholesterol 81 mg, Fiber 1 g, Protein 5 g, SaturatedFat 9 g, Sodium 274 mg, Sugar 38 g, Fat 15 g, ServingSize 8 servings, UnsaturatedFat 0 g
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- Toss 4 sticks rhubarb, cut into 75mm pieces with 100g sugar, 1tsp ground star anise, the zest and juice of 1 orange and 1 cinnamon stick. Roast on a tray at 200c for about 10 minutes.
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