Best Kittencals Fresh Rhubarb Pie Recipes

FRESH RHUBARB PIE

Steps:

• Preheat oven to 450 degrees F.
• Combine sugar and flour.
• Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture.
• Sprinkle with remaining sugar and flour.
• Dot with small pieces of butter. Cover with top crust.
• Place pie on lowest rack in oven.
• Bake for 15 minutes.
• Reduce oven temperature to 350 degrees F, and continue baking for 40 to 45 minutes.
• Serve warm or cold.

FRESH RHUBARB PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
• Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.

FRESH RHUBARB PIE

Steps:

• 1. Preheat oven to 450*F.
• 2. Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
• 3. Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350*F., and continue baking for 40 to 45 minutes. Serve warm or cold, with a scoop of vanilla ice cream.
• My Note: My 10-year-old grandson was determined to make this by himself, never having done anything like this before. This was the best pie! (and not just because I'm his Grpa). So simple -- so easy! I thought for sure that it would turn out too sweet because it seemed like a lot of sugar. But it was perfect! You still get that tart zip of the rhubarb that I love! I also added some cinnamon to the sugar mixture.just because I love that flavor. Make sure to put some of the sugar mixture on the bottom like the recipe states. This forms a layer under the rhubarb while baking, so that the crust doesn't get soggy. My D/W, late dad said that this pie tastes almost identical to the one his Mom used to make. That alone will make me use this recipe over and over again! Update 1/05 Don't bother with the butter; you don't need it at all. And do NOT----mix up the flour/sugar mixture with the fruit before adding the fruit to the pie shell. The reason you want copious amounts of sugar both on the bottom and on the top of the fruit (rather than mixed amongst it) is that while baking, the bubbling-hot sugar carmelizes in contact with the bottom and top crusts, a process which makes the crusts rather crispy in the final product. If you mix the sugar up with the fruit, you don't get that crispy crust, and the large amount of water in the rhubarb will definitely make the bottom crust sodden. Don't worry: the sugar makes its way through the fruit anyway, so you won't have parts of the pie too sweet and other parts too tart. Update: I won $100 for 1st prize in a rhubarb pie baking contest with this recipe. The only thing I did different, since I used green rhubarb, was tint the sugar with 2 drops of red food coloring before adding the flour. I also sprinkled a little sugar on top the crust. I used Pie Crust I from this site. Update 5/20/07: I won the rhubarb pie contest and the $100 prize again yesterday with this recipe. Since I made a 10 inch pie, I used 5 cups rhubarb, 1 2/3 cups sugar, 7 1/2 T flour, and 1 T butter. I added 3 drops red food color to the sugar. This pie is definitely a winner!

FRESH CHERRY RHUBARB PIE

Steps:

• Preheat the oven to 425 degrees F.
• In a medium bowl, mix together the sugars, cinnamon, cloves, salt, and tapioca.
• Toss in the pitted cherries and the rhubarb pieces. Let sit for a few minutes, then drain off any juice before pouring the filling into the crust.
• Top the filling with the butter pieces.
• Adjust top crust, remember to fold over and seal together the edges of the top and bottom crusts to prevent leakage.
• Cut slits in the top crust, brush the edges of the crust with water, and sprinkle a little white sugar over the top.
• Place pie on a baking sheet and bake at 425 degrees F for 25 minutes.
• Cover top crust loosely with a piece of foil, turn pie around, and bake for an additional 20-30 minutes, or until bubbly (but not bubbling over).
• Remove from oven and place on a wire rack to cool.
• Cool completely before serving.
• Cherry pies made with fresh cherries are notoriously juicy so don't expect the slices to hold their shape very well It is lovely served with ice cream.

RASPBERRY RHUBARB 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.

RHUBARB PIE

Steps:

• Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie plate.
• In large bowl, mix sugar, flour and orange peel. Stir in rhubarb. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over rhubarb.
• Cover with second crust; seal and flute. Cut slits in several places in top crust. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning.
• Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil during last 15 minutes. Cool on cooling rack at least 2 hours before serving.

APPLE RHUBARB PIE

Steps:

• Combine first 5 ingredients in a bowl.
• Stir in the fruit; add sugar& flour and toss to coat.
• Pour into pastry shell.
• Cover with crumble mixture.
• Or cover with a full crust; trim, seal& flute edges and cut venting slits (cover edges loosely with foil).
• Or cover with pastry lattice (cover edges loosely with foil).
• Bake in lower third of a preheated 425F oven for 15 minutes; remove foil (if using), reduce heat to 350F and bake for an additional 40 to 45 minutes or until crust is golden brown.
• Cool on a wire rack.

KITTENCAL'S FRESH RHUBARB PIE

Steps:

• Set oven to 450 degrees F.
• Set oven rack to lowest position.
• Line 1 pastry into the bottom of a 9-inch deep-dish glass pie plate.
• In a small bowl combine the sugar with cinnamon, nutmeg and flour; sprinkle about 1/4 cup of the mixture over the pastry in the pie plate.
• Place the chopped rhubarb over the sugar mixture (heaping the mixture).
• Sprinkle the remaining sugar mixture over the rhubarb.
• Dot with the chopped cold butter pieces.
• Cover with remaining crust; seal and flute the edges.
• Using a small sharp knife slice two 1-inch slits in the top crust to allow steam to escape.
• Using a pastry brush, spread the cream over the top crust then sprinkle with 1 tablespoon sugar.
• Place the pie plate on a baking sheet (you might want to cover the edges with foil to prevent over browning for the first 15-20 minutes).
• Bake at 450 degrees F for 15 minutes.
• Reduce the oven temperature to 350 degrees F and continue to bake for another 40-45 minutes.
• Serve warm or cold with ice cream:).