RHUBARB CREAM PIE RECIPE RECIPES

RHUBARB CHERRY PIE RECIPE | ALLRECIPES

Rhubarb Cherry Pie Recipe | Allrecipes image

Delicious! Fresh or frozen rhubarb may be used.

Provided by Annabelle Magee

Yield 1 9-inch pie

Number Of Ingredients 6

Ingredients

2 cups chopped rhubarb
1 (21 ounce) can cherry pie filling
¾ cup white sugar
2 ½ teaspoons quick-cooking tapioca
1 recipe Pastry for double-crust pie (9 inches)
1 tablespoon white sugar

Steps:

Combine the rhubarb, cherry pie filling, sugar, and tapioca in a large bowl. Let stand for 15 minutes.
Pour filling into unbaked pie shell, and cover with pie crust. Brush top with milk, and sprinkle on sugar.
Bake at 400 degrees F (200 degrees C) for 40 to 45 minutes.

Nutrition Facts : Calories 287.3 calories, CarbohydrateContent 53.5 g, FatContent 7.6 g, FiberContent 1.8 g, ProteinContent 1.9 g, SaturatedFatContent 1.9 g, SodiumContent 131.5 mg, SugarContent 20.7 g

PERFECT RHUBARB PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME

Perfect Rhubarb Pie Recipe: How to Make It - Taste of Home image

Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! — Ellen Benninger, Greenville, Pennsylvania

Provided by Taste of Home

Categories Desserts

Total Time 01 hours 15 minutes

Prep Time 20 minutes

Cook Time 55 minutes

Yield 8 servings.

Number Of Ingredients 9

Ingredients

4 cups sliced fresh or frozen rhubarb, thawed
4 cups boiling water
1-1/2 cups sugar
3 tablespoons all-purpose flour
1 teaspoon quick-cooking tapioca
1 large egg, room temperature
2 teaspoons cold water
Dough for double-crust pie
1 tablespoon butter

Steps:

Place rhubarb in a colander; pour boiling water over rhubarb and allow to drain. In a large bowl, mix sugar, flour and tapioca. Add drained rhubarb; toss to coat. Let stand 15 minutes. In a small bowl, whisk egg and cold water; stir into rhubarb mixture., Preheat oven to 400°. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim even with rim. Add filling; dot with butter. Roll remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. Bake 15 minutes., Reduce oven setting to 350°. Bake until crust is golden brown and filling is bubbly, 40-50 minutes longer. Cool on a wire rack.

Nutrition Facts : Calories 432 calories, FatContent 16g fat (7g saturated fat), CholesterolContent 40mg cholesterol, SodiumContent 225mg sodium, CarbohydrateContent 69g carbohydrate (40g sugars, FiberContent 1g fiber), ProteinContent 4g protein.

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Nothing hides the tangy rhubarb in this lovely pie, which has just the right balance of sweet and tart. Serving this dessert is a nice way to celebrate the end of winter! — Ellen Benninger, Greenville, Pennsylvania
From tasteofhome.com
Reviews 4.5
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Category Desserts
Calories 432 calories per serving

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