Rhubarb Pie With Vanilla Strawberries And Lemon Balm Recipes

RHUBARB PIE WITH VANILLA, STRAWBERRIES AND LEMON BALM

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.

FAVORITE STRAWBERRY RHUBARB PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.
• Mix the strawberries, rhubarb, sugar, tapioca, and lemon juice in a bowl, and let stand for 15 minutes, stirring occasionally. Fit a pie crust into a 9-inch pie dish; pour the filling into the bottom crust. Scatter pieces of butter over the filling, and place the top crust onto the pie. Press the edges together and crimp with a fork to seal. Cut several slits into the top crust with a sharp knife.
• Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.

RENEE'S STRAWBERRY RHUBARB PIE

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.

GRANDMA'S STRAWBERRY-RHUBARB PIE

Steps:

• Crust Preparation:
• Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
• Preheat oven to 425 degrees F.
• Filling Preparation:
• Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.

RHUBARB PIE WITH VANILLA, STRAWBERRIES AND LEMON BALM

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.