Recipes for "rhubarb pie"

Gather all ingredients, and preheat the oven to 450 degrees F (230 degrees C). Place an oven rack in the lowest position.

Line the bottom and sides of a 9-inch pie plate with one pie crust. Combine sugar and flour in a small bowl; sprinkle 1/4 of the sugar mixture over the prepared bottom crust.

Heap chopped rhubarb on top and sprinkle with remaining sugar mixture. Dot with butter and cover with top crust.

Bake pie in the preheated oven for 15 minutes. Reduce temperature to 350 degrees F (175 degrees C) and continue baking until filling is bubbly and crust is golden brown, about 40 to 45 minutes.

Serve the pie warm or cold. Enjoy!

Preheat the oven to 450 degrees F (220 degrees C).

Arrange pie crust in a 9-inch pie pan. Spread rhubarb in an even layer in the bottom of the crust.

Whisk egg, white sugar, sour cream, and 1/3 cup of flour together in a medium bowl until smooth. Pour over rhubarb.

Mix 1/2 cup of flour and brown sugar together in a small bowl; stir in melted butter until mixture is crumbly. Sprinkle over top of the pie.

Bake for 15 minutes in the preheated oven, then reduce the heat to 350 degrees F (175 degrees C). Continue to bake until the edges have puffed, and the topping is golden, about 40 minutes. The center may still be slightly jiggly. Cool completely before slicing and serving.

To make the filling: Combine blackberries, raspberries, and rhubarb in a medium bowl. Mix 3/4 cup sugar and 1/4 cup flour together in a separate bowl; sprinkle over fruit mixture and stir gently. Cover bowl and refrigerate for 2 hours to overnight.

To make the crust: Mix 2 cups flour with salt in a large bowl. Cut in shortening and 2 tablespoons butter until texture is like coarse cornmeal. Place 1/3 of mixture in a separate bowl. To the smaller portion, add water and mix to form a paste. Add this mixture back to the rest of flour mixture and stir just until dough forms a ball. Allow to rest at least 20 minutes before rolling out. Divide dough in half. Roll out bottom crust and place in 9-inch pie pan.

Preheat the oven to 400 degrees F (200 degrees C).

Mix 1 tablespoon melted butter and lemon juice into fruit filling, then spoon into pastry-lined pie pan. Roll out top crust and place over filling. Crimp edges and cut steam vents in top. Brush lightly with half and half and sprinkle lightly with sugar.

Bake in preheated oven for 10 minutes. Reduce temperature to 350 degrees F (175 degrees C) and bake until crust is golden, about an additional 40 to 50 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Press 1 pie crust each into bottoms and up sides of two 8-inch pie plates.

Combine rhubarb and ½ cup sugar in a microwave-safe bowl. Microwave on high until rhubarb is soft and juice is pooling at bottom of bowl, 4 to 5 minutes. Drain juice into a 2-cup liquid measuring cup: add enough water until reaches 2 cups. Stir in cornstarch until dissolved.

Pour rhubarb-cornstarch liquid into a saucepan; add remaining 1 cup sugar and lemon juice. Add chopped rhubarb and serviceberries; cook over medium-high heat until thick and bubbling, about 5 minutes. Divide filling between prepared pie crusts. Top each with 1 each remaining crust: cut holes in top crusts to vent steam. Pinch crust edges together to seal.

Bake in the preheated oven for 15 minutes; reduce the oven temperature to 350 degrees F (175 degrees C). Continue baking until crust is golden brown and filling is bubbling, about 30 minutes more.

Preheat the oven to 450 degrees F (230 degrees C).

Halve pie dough. Roll out ½ pastry dough on a floured work surface into a circle to fit a 9-inch pie plate; place bottom crust in pie plate. Roll remaining ½ pastry dough into a 10-inch circle; set top crust aside.

Combine whole strawberries, rhubarb, 1 cup sugar, flour, butter, and nutmeg in a bowl; pour into bottom crust. Combine 1 tablespoon sugar and cinnamon in a small bowl; set aside.

Cut top crust into ¾-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the bottom crust with a small amount of water. Start with the longest strips and lay the first 2 strips in a cross (X) in the center of the pie. Working from the next longest down to the shortest strips (using the shortest strips for the edges of the lattice), alternate horizontal and vertical strips, weaving them in an over-and-under pattern. Press the lattice strips down onto the bottom crust edge to seal; trim top crust strips neatly.

Bake in the preheated oven for 10 minutes; reduce heat to 375 degrees F (190 degrees C). Remove pie; sprinkle top with cinnamon-sugar mixture, and return to oven. Bake until crust is golden brown and filling is bubbling, about 30 minutes more.

Preheat oven to 440 degrees F (220 degrees C).

Combine apples and rhubarb in a large bowl. Mix together sugar and cinnamon in a small bowl, then sprinkle over fruit. Toss until fruit is thoroughly coated. Spoon mixture into pastry shell.

Bake in preheated oven for 40 minutes.

Preheat the oven to 425 degrees F (220 degrees C).

Press 1 crust into bottom and up sides of a 9-inch pie plate. Refrigerate remaining crust until needed.

Stir sugar, flour, orange zest, and salt together in a large bowl until well combined. Combine rhubarb and pineapple in a medium bowl; stir into flour mixture until evenly blended.

Pour rhubarb mixture into the prepared pie crust; dot with butter. Place remaining 1 crust on top; crimp the edges to seal in filling. Cut a few slits in top crust to vent steam.

Bake in the preheated oven until crust is golden brown and rhubarb is tender when pierced with a fork, 45 to 50 minutes.

Preheat the oven to 350 degrees F (175 degrees C).

Heat butter in microwave oven in a 4-cup microwave-safe measuring cup until melted but not hot, about 1 minute. Beat eggs, sugar, and flour into butter until smooth. Spread rhubarb in unbaked pie crust; pour egg mixture over rhubarb.

Bake in the preheated oven until filling is lightly browned, about 45 minutes.

Preheat the oven to 400 degrees F (200 degrees C). Place crust in a 9-inch pie plate; set aside.

Toss rhubarb, 1 ½ cups sugar, and tapioca together in a large bowl until evenly combined; drizzle with 1 ½ tablespoons melted butter and toss again to coat. Pour rhubarb mixture into pie crust; set aside.

Combine oats, remaining ¼ cup sugar, flour, remaining 1 tablespoon melted butter, and cinnamon in a small bowl until evenly blended; sprinkle over rhubarb mixture.

Bake in the preheated oven for 15 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C). Continue baking until rhubarb is fork-tender, about 30 minutes more. Cool to room temperature before serving.

Preheat the oven to 375 degrees F (190 degrees C). Roll pie crust into a 9 inch pie plate and crimp the edges.

In a large bowl, mix rhubarb and sugar together, then pour into pie crust.

Whisk eggs, Almond Breeze Vanilla Almondmilk, Blue Diamond Almond Flour, and salt together in a bowl. Pour over the rhubarb.

Bake in the preheated oven until filling is set, 50 to 55 minutes.

Allow to cool completely, then slice to serve.

Preheat the oven to 400 degrees F (200 degrees C).

Mix together sugar, flour, and nutmeg in a large bowl. Stir in eggs. Add rhubarb; toss until thoroughly coated. Pour filling into pie shell.

Bake in the preheated oven for 50 to 60 minutes.

Preheat the oven to 350°F. Generously butter a 10-inch ovenproof skillet with a heatproof handle.

Spread the almonds on a baking sheet and bake for 8 to 10 minutes, or until they smell toasty. Cool briefly.

In a food processor, add the almonds, 1/4 cup of granulated sugar, and orange zest. Process until the mixture looks like coarse sand. Transfer the mixture to a bowl. Remove 1/4 cup of the almond-sugar mixture for the topping and set aside.

Add the flour, baking powder, and salt to the almond-sugar mixture in the bowl. Whisk to combine.

In the food processor, process the butter and the remaining 1/2 cup granulated sugar for 1 minute, or until light and fluffy. One at a time, add the eggs, processing for about 30 seconds after each addition and scraping down the sides of the food processor with a spatula. Add the vanilla and pulse to mix it.

Add the flour mixture to the food processor and briefly pulse the machine 4 to 5 times, just until the batter is smooth. It will be thick.

Scrape the batter into the skillet, spreading it evenly in the pan with the back of a spoon or small spatula.

Sprinkle about half of the reserved almond-sugar mixture over the batter in the pan. Distribute the rhubarb over the top of the batter. Sprinkle with the remaining almond-sugar mixture.

Bake the cake for 50 minutes, or until a toothpick inserted into the middle of the cake comes out clean. Set the skillet on a wire rack to cool to room temperature. Sprinkle with powdered sugar and cut into wedges. Serve from the pan.

Arrange a rack in the lower third of the oven.

Make the pie dough, divide it into two equal disks, and chill the disks in the refrigerator for at least 1 hour.

Remove one disk from the refrigerator. Dust your countertop lightly with flour. Use a rolling pin to roll the dough to an 11-inch circle, about 1/8-inch thick.

To roll the dough, start at the center and roll outwards to the edges. Rotate the dough as you roll to keep the dough circular. If the dough starts to stick to the countertop or rolling pin, lightly dust it with more flour.

Simply Recipes / Mark Beahm

Carefully transfer the dough into a 9-inch pie dish. To do this while minimizing the risk of tearing the dough, roll the dough around the rolling pin and then unroll it into the pie dish. Gently press in the dough to line the pie dish.

Simply Recipes / Mark Beahm

In a large mixing bowl, toss the chopped rhubarb with the orange zest.

In a medium-sized bowl, whisk together the sugar, tapioca starch, ground nutmeg, and salt to combine. Pour the sugar mixture over the chopped rhubarb and toss with a rubber spatula to coat.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Transfer the filling into the bottom crust and spread it out evenly. Depending on the depth of your pie plate, the filling will be rounded, but it will settle as it bakes.

Simply Recipes / Mark Beahm

Roll out the second disk of dough following the same method as the first. Use a pastry wheel or a pizza wheel to cut a circle of dough into vertical strips that measure 1/2 to 3/4 of an inch wide.

To make a lattice, lay down 4 to 7 strips across the pie parallel to each other and spaced out evenly. Fold back every other strip and lay a long strip of dough perpendicular to the other strips in the center of the pie. Unfold the folded strips so they lie on top of the perpendicular strip.

Now fold back the parallel strips that lie underneath the perpendicular strip and lay down another perpendicular strip next to the first. Unfold the folded strips to cover the second perpendicular strip. Continue this weaving process until the lattice is complete.

Trim the edges and fold the dough over the edges of the lattice, tucking the top crust under the bottom crust, so the edge of the fold is flush with the outer rim of the pie dish. Use your fingers to crimp and seal the edges.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

In a small bowl, whisk the cream and egg yolk to make an egg wash. Use a pastry brush to apply the egg wash over the top crust. Sprinkle the top generously with the turbinado sugar.

Line a rimmed baking sheet with parchment paper or foil to catch any drippings. If you save and reuse parchment paper, this is a good time to reuse an old piece.

Place the pie on the baking sheet and bake it for 15 minutes.

Then, reduce the temperature to 350°F and continue baking for 1 to 1 1/2 hours, or until the crust is golden and the filling is bubbling in the center. If the edges of the pie brown too quickly, cover them with a pie shield or strips of aluminum foil.

Check your pie at the 1 hour mark for doneness.

Simply Recipes / Mark Beahm

Simply Recipes / Mark Beahm

Transfer the pie onto a wire rack to cool. Let it cool completely before slicing and serving.

Store the baked pie loosely covered with plastic wrap at room temperature for up to 2 days or refrigerated for up to 4 days.

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Simply Recipes / Mark Beahm