The Disappearing Rhubarb Peach Pie Recipes

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RHUBARB PEACH PIE WITH A CRUNCHY MACAROON TOPPING



Rhubarb Peach Pie with a Crunchy Macaroon Topping image

Provided by Food Network

Categories     dessert

Yield 1 (9-inch) pie

Number Of Ingredients 15

1 prebaked 9-inch pie shell made with butter (make rim crust thick so it will not get too dark during it's second baking)
5 tablespoons all-purpose flour
3/4 cup sugar
1/4 cup brown sugar
1/4 teaspoon grated nutmeg
1/2 teaspoon salt
1 egg
1 orange, zested and juiced
14 ounces chopped rhubarb
12 ounces peeled, sliced peaches
Topping, recipe follows
2 1/2 cups crumbled coconut macaroons (if you make your own, bake them about
3/4 cup whole pecans
1/4 cup light brown sugar
6 tablespoons cold sweet butter, cut into 1/4-inch cubes

Steps:

  • Preheat the oven to 375 degrees F.
  • Mix together flour, sugars, nutmeg, and salt in a bowl. In a large bowl, beat the egg and orange juice together. Add the rhubarb, peaches, and zest. Sprinkle dry ingredients over the top and toss gently to combine.
  • Pour the filling into the piecrust. Sprinkle with topping and bake on the bottom 1/3 of the oven for about 1 hour, until the filling bubbles.
  • Put all ingredients into a food processor and pulse until mixture resembles a coarse meal.

PEACH RHUBARB PIE RECIPE - (3.9/5)



Peach Rhubarb Pie Recipe - (3.9/5) image

Provided by MJH

Number Of Ingredients 15

FILLING:
1 box Pillsbury™ refrigerated pie crusts, softened as directed on box
1 cup granulated sugar
3/4 cup brown sugar
3 tablespoons quick-cooking tapioca
1 teaspoon ground cinnamon
Dash salt
1/2 cup fresh orange juice
2 cups chopped fresh, or frozen rhubarb, partially thawed
3 fresh medium peaches, peeled, chopped or 3 cups frozen, partially thawed sliced peaches, chopped
TOPPING:
1 cup chopped pecans
3/4 cup coconut
2 tablespoons packed brown sugar
3 tablespoons butter, melted

Steps:

  • Heat oven to 375°F. In small bowl, mix sugars, tapioca, cinnamon, salt and orange juice. Make pie crusts as directed on box for Two-Crust Pie using 9-inch glass pie plate. Place rhubarb in crust-lined plate; sprinkle with half of sugar mixture. Top with peaches; sprinkle with remaining sugar mixture. Top with second crust and flute; cut slits in several places. Bake 35 minutes. Meanwhile, in small bowl, mix topping ingredients; sprinkle over top crust. Bake 10 minutes longer or until golden. Slices of this pie can be topped with whipped cream or slightly softened vanilla ice cream just before serving, if desired.

RHUBARB FRANGIPANE PIE



Rhubarb Frangipane Pie image

Provided by Allison Kave

Categories     Dessert     Bake     Easter     Almond     Spring     Rhubarb     Party     Advance Prep Required     Vegetarian     Pescatarian     Peanut Free     Soy Free     Kosher

Yield Makes one 9-inch (23-cm) pie crust

Number Of Ingredients 16

Cornmeal Crust for one double-crust 9-inch (23-cm) pie
Frangipane Filling
2/3 cup (75 g) slivered almonds, toasted
1/3 cup (65 g) sugar
6 tablespoons (3/4 stick/85 g) unsalted butter, at room temperature
1 large egg
1 tablespoon unbleached all-purpose flour
1/4 teaspoon vanilla extract
Rhubarb Filling
3/4 cup (150 g) sugar
3 tablespoons cornstarch
1/4 teaspoon salt
1 1/2 pounds (680 g) fresh rhubarb, chopped into 1-inch (2.5-cm) pieces (about 3 cups; remove any tough strings)
Zest of 1 orange
Egg wash or milk, for glaze
Raw sugar, for garnish

Steps:

  • Preheat the oven to 425°F (220°C). On a lightly floured surface, roll out half of the dough into an 11-inch (28-cm) circle about 1/8 to 1/4 inch (3 to 6 mm) thick. Line a 9-inch (23-cm) pie plate with the dough, and trim the overhang to 1 inch (2.5 cm). Refrigerate the crust until ready to bake.
  • Make the frangipane filling: In a food processor, grind the almonds and sugar until they are sandy. Add the butter, then the egg, flour, and vanilla and mix until smooth.
  • Make the rhubarb filling: In a large bowl, mix together the sugar, cornstarch, and salt. Add the rhubarb and orange zest and toss to coat.
  • Spread the frangipane over the bottom crust. Pile the rhubarb filling on top. Brush the pie shell edges with egg wash or milk.
  • Roll out the other half of the pie crust into an 11-inch (28-cm) circle. Lay the dough over the surface of the pie. Trim the edges and tuck the dough inward or outward, pressing and rolling the bottom and top crust edges together. Crimp them into a decorative edge, brush with egg wash or milk, and sprinkle raw sugar over the top. Cut vents into the top crust to allow steam to escape.
  • Put the pie on a baking sheet and bake for 20 minutes, rotating once halfway through. Lower the temperature to 350°F (175°C) and bake for 30 to 40 minutes more, until the crust is golden and the filling is set (you'll see thick juices bubbling out when it's ready). Remove the pie to cool completely on a wire rack, at least 1 hour.
  • This pie can be refrigerated for up to 1 week, covered in plastic wrap. Let it come to room temperature before serving, or warm it in a low oven. It can be kept frozen for up to 2 months: Cover it in plastic wrap, then in foil, and let it come to room temperature before serving.

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