Best Honey Rhubarb Pie Recipes

HONEY-SWEETENED FRUIT PIE

Honey-Sweetened Fruit Pie image

I made this to use several fruits available in late June, including gooseberries! I keep bees and like to use my own honey when possible.

Provided by Larkin Powell

Categories Desserts Pies Fruit Pie Recipes Rhubarb Pie Recipes

Time 1h

Yield 8

Number Of Ingredients 11

Ingredients

1 (15 ounce) package pie dough for a double-crust pie
1 cup chopped apple
1 cup fresh gooseberries
1 cup honey
½ cup chopped rhubarb
½ cup whole-berry cranberry sauce
4 tablespoons all-purpose flour
1 teaspoon almond extract
1 tablespoon butter
1 tablespoon milk, or as needed
2 pinches white sugar, or to taste

Steps:

Preheat the oven to 425 degrees F (220 degrees C). Line a 9-inch pie pan with 1 pie crust.
Stir apple, gooseberries, honey, rhubarb, cranberry sauce, flour, and almond extract together in a bowl. Add to the empty pie shell. Dot with butter and cover with remaining pie crust. Cut slits in the top, brush with milk, and sprinkle with sugar.
Bake in the preheated oven until bubbling and brown, 40 to 45 minutes. Cover the pie with foil during the last 10 minutes of baking time if it becomes too brown.

Nutrition Facts : Calories 448.4 calories, Carbohydrate 71.4 g, Cholesterol 4 mg, Fat 17.8 g, Fiber 3.5 g, Protein 3.9 g, SaturatedFat 5 g, Sodium 270.2 mg, Sugar 41.2 g

GRANNY'S RHUBARB PIE

Granny's Rhubarb Pie image

This recipe originated with my grandmother, who baked many different rhubarb desserts. This was always a favorite of mine. -Blanche Baninski Minto North Dakota

Provided by Taste of Home

Categories Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

3 cups all-purpose flour
1-1/2 teaspoons salt
1 cup shortening
1 large egg, room temperature
5 tablespoons cold water
1 teaspoon white vinegar
FILLING:
3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
2 cups sliced peeled tart apples
1 can (8 ounces) crushed pineapple, drained
1/4 cup honey
1 tablespoon lemon juice
1 cup sugar
3 tablespoons all-purpose flour
1 tablespoon butter

Steps:

In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture until a ball forms. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. For filling, in a large bowl, combine rhubarb, apples, pineapple, honey and lemon juice. Combine sugar and flour; add to rhubarb mixture. , On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter. Roll out remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake until crust is golden brown and the apples are tender, about 1-1/4 hours.,

Nutrition Facts : Calories 595 calories, Fat 27g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 469mg sodium, Carbohydrate 83g carbohydrate (42g sugars, Fiber 3g fiber), Protein 7g protein.