Nancys Extra Creamy Rhubarb Pear Pie Recipes

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BIG GRANDMA'S RHUBARB CREAM PIE



Big Grandma's Rhubarb Cream Pie image

Rhubarb/custard pie...tart/sweet...what more signifies summer and the simplicity of mother nature's bounty??? This is really a great pie!!

Provided by LiisaN

Categories     Pie

Time 1h15m

Yield 8 serving(s)

Number Of Ingredients 9

1 unbaked pie crust
2 cups finely diced fresh rhubarb
1 1/4 cups sugar
1/2 cup half-and-half
3 egg yolks, beaten
1/2 teaspoon salt
2 tablespoons flour
3 egg whites
6 tablespoons sugar

Steps:

  • Mix the eggs and cream.
  • Add sugar, salt and flour.
  • Add diced rhubarb in unbaked pie crust.
  • Pour egg mixture over rhubarb.
  • Bake 10 minutes at 400 degrees.
  • Reduce heat to 350 degrees and continue baking additional 45 minutes.
  • Whip egg whites until peaks form.
  • Add sugar.
  • Add meringue mixture sealing pie and bake additional 5-10 minutes- until lightly browned.
  • Cool and enjoy.

CREAMY PEAR PIE



Creamy Pear Pie image

There aren't many recipes using fresh pears. I heard this recipe on the radio while I was driving the tractor in the field. I kept repeating the ingredients over and over until it was time to go in the house for lunch, then I wrote the recipe down on paper. We've enjoyed it every summer since.

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6-8 servings.

Number Of Ingredients 12

4 cups sliced peeled pears
1/3 cup sugar
2 tablespoons all-purpose flour
1 cup sour cream
1/2 teaspoon vanilla extract
1/2 teaspoon lemon extract
1/2 teaspoon almond extract
1 unbaked pie pastry (9 inches)
TOPPING:
1/4 cup all-purpose flour
2 tablespoons butter, melted
2 tablespoons brown sugar

Steps:

  • In a large bowl, toss pears with sugar and flour. Combine sour cream and extracts; add to pear mixture until blended. Pour into pie shell. , In a small bowl, mix toppings ingredients until crumbly. Sprinkle over pears. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 45 minutes more or until the pears are tender.

Nutrition Facts : Calories 324 calories, Fat 15g fat (8g saturated fat), Cholesterol 33mg cholesterol, Sodium 145mg sodium, Carbohydrate 43g carbohydrate (22g sugars, Fiber 2g fiber), Protein 3g protein.

RASPBERRY, RHUBARB AND PEAR PIES



Raspberry, Rhubarb and Pear Pies image

Categories     Dessert     Bake     Valentine's Day     Kid-Friendly     Raspberry     Pear     Spring     Rhubarb     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 2 pies

Number Of Ingredients 11

2 15-ounce packages All Ready Pie Crusts
2 12-ounce packages frozen unsweetened raspberries, partially thawed
1 1/3 pounds fresh rhubarb, trimmed, cut into 1-inch pieces or 1 20-ounce package frozen rhubarb, partially thawed
4 cups diced peeled cored pears (about 3 medium)
2 1/3 cups sugar
3/4 cup plus 2 teaspoons all purpose flour
Grated peel of 2 oranges
1 tablespoon ground cinnamon
1 egg beaten with 2 tablespoons milk (glaze)
Sugar
Vanilla ice cream or frozen yogurt

Steps:

  • Preheat oven to 425°F. Let refrigerated pie crusts stand at room temperature 15 to 20 minutes. Combine raspberries, rhubarb, diced pears, 2 1/3 cups sugar, 3/4 cup all purpose flour, grated orange peel and 1 tablespoon ground cinnamon in large bowl. Mix gently.
  • Unfold 2 pie crusts. Press out fold lines. Sprinkle each crust with 1 teaspoon flour; spread flour over. Place each crust floured side down in separate 10-inch-diameter pie dishes oe 9-inch diameter deep-dish pie dishes. Divide fruit filling between crusts. Press out fold lines in remaining 2 crusts. Arrange atop pies. Fold edges of top crusts under bottom crusts. Press edges together and crimp. Cut eight 1 1/2-inch-long slits in each top crust, radiating from near center.
  • Brush pies with egg glaze. Sprinkle with sugar. Bake until golden brown and filling bubbles, covering edges with foil after 30 minutes, about 1 hour. Cool pies completely. Serve pies with vanilla ice cream.

RHUBARB CREAM PIE



Rhubarb Cream Pie image

This recipe was passed down from my grandmother and enjoyed whenever served.

Provided by Jean

Categories     Desserts     Pies     Fruit Pie Recipes     Rhubarb Pie Recipes

Yield 8

Number Of Ingredients 6

1 (9 inch) deep dish pie crust
1 ½ cups white sugar
¼ cup all-purpose flour
¾ teaspoon ground nutmeg
3 eggs, beaten
4 cups chopped rhubarb

Steps:

  • Preheat oven to 400 degrees F (200 degrees C).
  • In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Add rhubarb, and toss until thoroughly coated. Pour filling into pastry shell.
  • Bake in preheated oven for 50 to 60 minutes.

Nutrition Facts : Calories 317.4 calories, Carbohydrate 54.8 g, Cholesterol 69.8 mg, Fat 9.6 g, Fiber 1.5 g, Protein 4.3 g, SaturatedFat 3.1 g, Sodium 176 mg, Sugar 39.3 g

NANCY'S -EXTRA CREAMY RHUBARB PEAR PIE



Nancy's -EXTRA CREAMY RHUBARB PEAR PIE image

I went to my rhubarb patch this morning, 6/22/12 ..thinking to make a litle rhubarb syrup..but was happy to see maybe, enough for a pie. But while cutting up the rhubarb there was only 2 cups.I needed 3. thinking what to do..I remembered Grandma telling me to add a cut up apple to blueberry pie...for the needed flavor...

Provided by Nancy J. Patrykus

Categories     Other Snacks

Time 1h

Number Of Ingredients 9

2-1/2 c cut up -fresh rhubarb
2 eggs--beaten
4 Tbsp flour
1 tsp vanilla
1/2-3/4 c whipping cream
1 c cut up -fresh pear
3/4 c sugar
1 unbaked pie shell
sprinkle of cinnamon and a couple dabs of butter.

Steps:

  • 1. Pre-heat oven to 425F. Make pie crust...put in pie plate.
  • 2. In a bowl add cut up rhubarb, and pears. Mix.
  • 3. In a seperate bowl, add eggs,sugar, flour, vanilla,and whipping cream. Mix Well.
  • 4. Add filling mixture to the rhubarb, and pears. Fold in.
  • 5. Pour into the pie shell. Sprinkle with cinnamon . Ad a couple dabs of butter to the top.This makes it's own crunch topping. Bake 45 minutes. Cover the crust rim 1/2 way thru..with aluminum.
  • 6. Remove and cool. Refrigerate till serving time. It needs no whipped cream... it is baked right in the pie!! This turned out so creamy,smooth, yummy, sweet, tart flavor with just a touch of cinnamon and vanilla... A sure winner... I have made ,many different rhubarb pies in my lifetime.But this recipe will always be number one in my home. Once you try it..you may agree with me..Nancy 6/22/12

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