FARMHOUSE FRESH: ORANGE - RHUBARB PIE

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Farmhouse Fresh: Orange - Rhubarb Pie image

Nearly every farmhouse in Wisconsin has its own rhubarb patch; ours is nestled between the clothesline poles, along with tulips and daffodils. Rhubarb is LOADED with healthy nutrients--finding a delivery system is the trick (sugar helps!). Time noted does NOT including cooling time after the pie is baked.

Provided by @MakeItYours

Number Of Ingredients 11

3 1/2 cups diced rhubarb (fresh or frozen)
1/2 cup golden raisin
1/2 cup chopped pecans
1 tablespoon grated orange peel
1 1/2 cups sugar
1/3 cup orange juice
2 tablespoons quick-cooking tapioca
1 (9 inch) pastry for double-crust pie
2 tablespoons butter
1 tablespoon milk
baker's sugar (large crystals)

Steps:

  • MY NOTE: Very light and easy summer-time treat. Great way to use those luscious ripe summer-gems, without heating up the whole kitchen at the same time!
  • In a large bowl, combine 'barb, raisins, nuts, peel, sugar, juice, tapioca, nutmeg (optional); let stand 30 minutes to get juicy.
  • While that is "working" prepare the pie crust.
  • Preheat oven to 400.
  • Line pie-plate with bottom pastry; pour in filling; dot with butter.
  • Roll out remaining pastry; place over filling; trim, seal and flute edges; cut five decorative VENT-holes in the top, lay those pieces artfully over the crust.
  • Brush top with milk, sprinkle with sugar.
  • Cover crust edges with foil strips (prevent burning); bake for 30 minutes, remove foil; bake 5 minutes more (crust should be golden brown, filling bubbly).
  • Cool on wire rack.
  • Serve as is or with whipped or ice cream.

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