RHUBARB RASPBERRY PIE
Steps:
- Divide dough into 2 pieces (1 piece should be slightly smaller than the other). Chill larger dough piece, wrapped in plastic wrap. On a lightly floured surface with a lightly floured rolling pin roll out smaller piece of dough into a 10-inch round (about 1/8 inch thick).
- Transfer round to a large baking sheet and chill, covered. Roll out remaining dough into an 11-inch round (about 1/8 inch thick) and stack it on top of first round. Chill pastry rounds, loosely covered with plastic wrap, at least 1 hour, or until firm. Cut enough rhubarb crosswise into 1/2-inch slices to measure 4 cups. In a 3-quart kettle stir together 3 cups rhubarb, 1 cup sugar, and cinnamon and cook over moderate heat, stirring constantly, until sugar is melted, about 6 minutes. In a small bowl stir together cornstarch and lemon juice. Add cornstarch mixture to rhubarb mixture and boil, stirring constantly, until rhubarb is thickened, about 5 minutes, and transfer mixture to a bowl. Cool mixture to room temperature, about 30 minutes.
- Fold raspberries and remaining cup rhubarb into mixture until just combined. Chill rhubarb filling, covered, at least 30 minutes, or until cold.
- Preheat oven to 425°F.
- In a small bowl whisk together egg and milk to make an egg wash. Fit 11-inch round of dough into a 9-inch (1-quart) glass pie plate and trim with scissors, leaving a 1/2-inch overhang. Spoon rhubarb filling into shell, smoothing top, and brush edge of crust with egg wash. Drape remaining pastry round over filling and trim, leaving a 1/2-inch overhang. Crimp edge decoratively. With a sharp small knife score a decorative pattern on crust and brush crust evenly with some egg wash. Sprinkle crust with remaining 2 tablespoons sugar.
- Bake pie on a baking sheet in middle of oven 35 minutes, or until crust is golden brown and cooked through. (If pastry gets too brown too quickly, tent pie with foil.) Transfer pie to a rack. Cool pie at least 1 hour to set filling.
- Serve pie with ice cream.
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.
RASPBERRY-RHUBARB SLAB PIE
"Slab pie" is a pastry baked in a jelly-roll pan and cut in slabs like a bar cookie-or a pie bar, if you will. My grandfather was a professional baker and served pieces of slab pie to his customers back in the day. Here is my spin, featuring rhubarb and gorgeous red raspberries. -Jeanne Ambrose, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h15m
Yield 2 dozen servings.
Number Of Ingredients 13
Steps:
- In a large bowl, combine flour and salt; cut in butter until crumbly. Whisk 3/4 cup milk and egg yolk; gradually add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 tablespoon at a time, if necessary., Divide dough in 2 portions so that 1 is slightly larger than the other; cover each and refrigerate 1 hour or until easy to handle., Preheat oven to 375°. Roll out larger portion of dough between 2 large sheets of lightly floured waxed paper into an 18x13-in. rectangle. Transfer to an ungreased 15x10x1-in. baking pan. Press onto the bottom and up sides of pan; trim crust to edges of pan., In a large bowl, combine sugar and cornstarch. Add raspberries and rhubarb; toss to coat. Spoon into crust., Roll out remaining dough; place over filling. Fold bottom crust over edge of top crust; seal with a fork. Prick top with a fork., Bake until golden brown, 45-55 minutes. Cool completely on a wire rack., For icing, combine confectioners' sugar, vanilla and enough milk to achieve a drizzling consistency; drizzle over pie. Cut pie into squares.
Nutrition Facts : Calories 247 calories, Fat 8g fat (5g saturated fat), Cholesterol 29mg cholesterol, Sodium 159mg sodium, Carbohydrate 42g carbohydrate (25g sugars, Fiber 2g fiber), Protein 3g protein.
More about "ritas raspberry rhubarb lattice pie recipes"
RASPBERRY RHUBARB PIE - JAVACUPCAKE
From javacupcake.com
- Roll out one of the pie crusts into a 9in pie plate and press up the sides. Chill until ready to use.
- In a large bowl, combine the cut rhubarb, raspberries, lemon zest and gently toss together. Sprinle over the sugar, flour, and cinnamon and gently toss to combine. Pour over the lemon juice and toss again. Make sure to be gentle with the raspberries so that they stay intact. Let stand for 20 minutes then toss one more time.
- After 20 minutes, roll out the second pie crust on a lightly floured surface and cut into 1in strips.
RASPBERRY RHUBARB STREUSEL PIE BARS - THE VANILLA BEAN …
From thevanillabeanblog.com
RITA CHRISTIANSEN'S RASPBERRY-RHUBARB LATTICE PIE RECIPE - EAT YOUR …
From eatyourbooks.com
LATTICE-TOPPED STRAWBERRY-RHUBARB PIE RECIPE - EPICURIOUS
From epicurious.com
RITA'S RASPBERRY RHUBARB LATTICE PIE | RECIPE - PINTEREST
From pinterest.com
DESSERT & TREATS RECIPES | RECIPE | RASPBERRY RHUBARB ... - PINTEREST
From pinterest.com
RASPBERRY-RHUBARB SLAB PIE - THE SPLENDID TABLE
From splendidtable.org
RASPBERRY RHUBARB PIE - BEYOND THE CHICKEN COOP
From beyondthechickencoop.com
LATTICE-TOPPED RASPBERRY RHUBARB SLAB PIE
From joanne-eatswellwithothers.com
RHUBARB RASPBERRY LATTICE PIE - JOANNE EATS WELL WITH OTHERS
From joanne-eatswellwithothers.com
RITA'S RASPBERRY RHUBARB LATTICE PIE RECIPE - YUMMLY
From yummly.com
RHUBARB LATTICE PIE RECIPE - DELICIOUS. MAGAZINE
From deliciousmagazine.co.uk
LATTICE-TOPPED RHUBARB PIE RECIPE | ALMANAC.COM
From almanac.com
STRAWBERRY RHUBARB LATTICE PIE | TENDERFLAKE CANADA
From tenderflake.ca
RASPBERRY RHUBARB PIE - GARDEN TO GRIDDLE
From gardentogriddle.com
STRAWBERRY-RASPBERRY RHUBARB PIE - THE BAKER CHICK
From thebakerchick.com
HOW TO MAKE A LATTICE PIE CRUST - GOOD LIFE EATS®
From goodlifeeats.com
RITA`S RASPBERRY RHUBARB LATTICE PIE
From rans.ca
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love