Best Nancys Extra Creamy Rhubarb Pear Pie Recipes

GRANNY'S RHUBARB PIE

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.,

CREAMY PEAR PIE

Steps:

• In a large bowl, toss pears with sugar and flour. Combine sour cream and extracts; add to pear mixture until blended. Pour into pie shell. , In a small bowl, mix toppings ingredients until crumbly. Sprinkle over pears. Bake at 400° for 10 minutes. Reduce heat to 350°; bake 45 minutes more or until the pears are tender.

BIG GRANDMA'S RHUBARB CREAM PIE

Steps:

• Mix the eggs and cream.
• Add sugar, salt and flour.
• Add diced rhubarb in unbaked pie crust.
• Pour egg mixture over rhubarb.
• Bake 10 minutes at 400 degrees.
• Reduce heat to 350 degrees and continue baking additional 45 minutes.
• Whip egg whites until peaks form.
• Add sugar.
• Add meringue mixture sealing pie and bake additional 5-10 minutes- until lightly browned.
• Cool and enjoy.

RASPBERRY, RHUBARB AND PEAR PIES

Steps:

• Preheat oven to 425°F. Let refrigerated pie crusts stand at room temperature 15 to 20 minutes. Combine raspberries, rhubarb, diced pears, 2 1/3 cups sugar, 3/4 cup all purpose flour, grated orange peel and 1 tablespoon ground cinnamon in large bowl. Mix gently.
• Unfold 2 pie crusts. Press out fold lines. Sprinkle each crust with 1 teaspoon flour; spread flour over. Place each crust floured side down in separate 10-inch-diameter pie dishes oe 9-inch diameter deep-dish pie dishes. Divide fruit filling between crusts. Press out fold lines in remaining 2 crusts. Arrange atop pies. Fold edges of top crusts under bottom crusts. Press edges together and crimp. Cut eight 1 1/2-inch-long slits in each top crust, radiating from near center.
• Brush pies with egg glaze. Sprinkle with sugar. Bake until golden brown and filling bubbles, covering edges with foil after 30 minutes, about 1 hour. Cool pies completely. Serve pies with vanilla ice cream.

NANCY'S -EXTRA CREAMY RHUBARB PEAR PIE

Steps:

• 1. Pre-heat oven to 425F. Make pie crust...put in pie plate.
• 2. In a bowl add cut up rhubarb, and pears. Mix.
• 3. In a seperate bowl, add eggs,sugar, flour, vanilla,and whipping cream. Mix Well.
• 4. Add filling mixture to the rhubarb, and pears. Fold in.
• 5. Pour into the pie shell. Sprinkle with cinnamon . Ad a couple dabs of butter to the top.This makes it's own crunch topping. Bake 45 minutes. Cover the crust rim 1/2 way thru..with aluminum.
• 6. Remove and cool. Refrigerate till serving time. It needs no whipped cream... it is baked right in the pie!! This turned out so creamy,smooth, yummy, sweet, tart flavor with just a touch of cinnamon and vanilla... A sure winner... I have made ,many different rhubarb pies in my lifetime.But this recipe will always be number one in my home. Once you try it..you may agree with me..Nancy 6/22/12