Best Rhubarb Cranberry Pie Recipes
RHUBARB-CRANBERRY PIE
Number Of Ingredients 10
Steps:
- In large bowl, mix rhubarb, cranberries, sugar, tapioca, cinnamon and salt let stand for 15 minutes. Add food color.Preheat oven to 425°. Divide dough almost in half. On a lightly floured surface, roll larger portion of dough to 1/8 -inch thickness. Fit loosely into a 9-inch pie plate. Spread fruit mixture in pastry shell. Dot with butter or margarine.Roll remaining dough for top crust and place over filling.* Trim both crusts 1/2 inch beyond rim of pie plate. Fold edges under seal and flute. Cut a decorative design in center of pie to permit steam to escape.For a browner crust, brush top of pie with egg. Bake for 10 minutes. Reduce heat to 375°. Bake 35 to 40 minutes longer or until rhubarb is tender when pierced with a fork. Cool on a wire rack. Serve slightly warm with vanilla ice cream if desired.*If desired, cut rolled dough into 1/2 -inch strips. Weave strips in lattice fashion over filling, leaving 1 inch spaces between strips. Trim lattice strips even with bottom pastry. Fold bottom pastry over lattice strips seal and flute.
Nutrition Facts : Nutritional Facts Serves
APPLE CRANBERRY RHUBARB CRISP
I often make this for a Sunday Dessert. You can vary the fruit to suit your taste. Use fresh when it's in season or frozen all year round.
Provided by Scandigirl
Categories Dessert
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- Topping: Combine all ingredients.
- Mix well.
- Set aside.
- Fruit: Combine sugar, flour and orange rind.
- Add fruits; toss to coat fruit thoroughly with dry ingredients.
- Spoon into 8-cup baking dish.
- Sprinkle topping evenly over fruit.
- Bake at 375 for 40-50 minutes, or until fruit is tender.
- Serve warm or at room temperature.
RHUBARB CUSTARD PIE
Rhubarb, technically a vegetable, is known for its very tart flavor and the fact that only the stalks are edible. There are many varieties of rhubarb which account for how the stalks vary in color from a deep red to a pale green. Although the flavor is delicious on all kinds, this pie looks prettiest with the red-stalked varieties. Look for thinner stalks, they will be more tender and less fibrous than thicker stalks.
Provided by Food Network Kitchen
Categories dessert
Time 3h35m
Yield 10 servings
Number Of Ingredients 9
Steps:
- Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
- Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.
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