Ritas Raspberry Rhubarb Lattice Pie Recipes

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RASPBERRY RHUBARB PIE



Raspberry Rhubarb Pie image

We have both raspberries and rhubarb growing in our yard, and when we can't use it all fresh, it gets frozen. This recipe was made with frozen raspberries and rhubarb. I invented this pie one day while peeking through the freezer. Although I love my own pastry crust, this was made with frozen pie crust sheets.

Provided by PainterCook

Categories     Dessert

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 9

1 1/2 cups frozen rhubarb, thawed, drained
3/4 cup frozen raspberries, thawed, undrained
1/2 cup applesauce
1 1/3 cups brown sugar, firmly packed
1/4 cup cornstarch
1 tablespoon tapioca
1 teaspoon almond extract
1 tablespoon butter
pastry for double-crust pie

Steps:

  • Preheat oven to 425°F.
  • Line a small, 8-inch pie tin with one of the pastry crusts.
  • Combine all ingredients except butter in bowl and mix well to blend. Puor into pastry-lined tin.
  • Dot with butter. Place other crust on top of the pie and crimp edges. Cut slits to vent or use a lattice top.
  • Bake for 40-50 minutes, until bubbly and crust is brown. If you dislike dark edges, cover pie crust rim with foil for the last 15 minutes of baking.
  • OPTION: Brush top crust with cream or milk prior to baking, for a golden color. I like to sprinkle some granulated sugar on the pie as soon as it comes out of the oven if doing a lattice top. It won't adhere to a mostly-crust top.
  • I highly recommend serving this pie cold, with whipped cream, or slightly warm, with a scoop of vanilla ice cream.

Nutrition Facts : Calories 284.8, Fat 2, SaturatedFat 1.2, Cholesterol 5.1, Sodium 40.2, Carbohydrate 68.1, Fiber 2.3, Sugar 54.3, Protein 0.5

RHUBARB-STRAWBERRY LATTICE PIE



Rhubarb-Strawberry Lattice Pie image

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

1 3/4 pounds rhubarb, cut into 3/4-inch-thick pieces (6 cups)
6 ounces strawberries, coarsely chopped (1 cup)
1 1/2 cups granulated sugar
1/4 cup cornstarch
1/4 teaspoon finely grated orange zest, plus 1 tablespoon orange juice
Coarse salt
2 disks Pate Brisee
All-purpose flour, for surface
2 tablespoons unsalted butter, cut into pieces
1 large egg, lightly beaten, for egg wash
Sanding sugar, for sprinkling (optional)

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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