GRANDMA'S STRAWBERRY-RHUBARB PIE RECIPE - FOOD NETWORK
Bake Grandma's Strawberry-Rhubarb Pie recipe from Food Network. This buttery homemade crust and tangy-sweet filling is the ultimate taste of home.
Provided by Food Network
Categories dessert
Total Time 1 hours 20 minutes
Prep Time 15 minutes
Cook Time 1 hours 5 minutes
Yield 1 pie
Number Of Ingredients 21
Steps:
- Crust Preparation:
- Using 2 pastry blenders, blend the flours, sugar, shortening, butter and salt. Whisk the egg, vinegar and water in a 2-cup measure and pour over the dry ingredients incorporating all the liquid without overworking the dough. Toss the additional flour over the ball of dough and chill if possible. Divide the dough into 2 disks. Roll out 1 piece of dough to make a bottom crust. Place into a pie dish. Put dish in refrigerator to chill.
- Preheat oven to 425 degrees F.
- Filling Preparation:
- Mix the rhubarb, strawberries, sugar, tapioca, flour, zest and juice of lemon, dash of cinnamon, and vanilla. Mix well in a large bowl and pour out into chilled crust. Dot the top of the filling with the butter. Brush edges of pie crust with egg white wash. Roll out the other piece of dough and place over filling. Crimp to seal edges. Brush with egg white wash and garnish with large granule sugar. Collar with foil and bake at 425 degrees F for 15 minutes. Decrease temperature to 375 degrees F and bake for an additional 45 to 50 minutes, or until the filling starts bubbling. Higher altitude will take 450 degrees F and 400 degrees F respectively. Also, you can use a pie bird for extra decor. Let cool before serving.
RHUBARB-APPLE PIE RECIPE | MYRECIPES
Pair fresh sliced rhubarb with sliced Granny Smith apples and add a little cinnamon and sugar for this delicious rhubarb-apple pie.
Provided by MyRecipes
Total Time 1 hours 13 minutes
Yield Serves 12 (serving size: 1 wedge)
Number Of Ingredients 12
Steps:
- Preheat oven to 425°.
- Place pie dough on a lightly floured work surface; roll into a 12-inch circle. Fit dough into a 9-inch pie plate coated with cooking spray. Turn edges under; flute. Combine rhubarb, granulated sugar, juice, and apples; toss. Sprinkle the rhubarb mixture with cinnamon, 1/4 teaspoon salt, and 3 tablespoons flour; toss. Spoon rhubarb mixture into prepared crust.
- Weigh or lightly spoon remaining 38 ounces flour (about 3/4 cup) into a dry measuring cup; level with a knife. Combine 38 ounces flour, remaining 1/8 teaspoon salt, and brown sugar in a medium bowl; cut butter into flour mixture with a pastry blender or two knives until mixture resembles coarse meal. Stir in walnuts. Sprinkle butter mixture evenly over rhubarb mixture. Bake at 425° for 15 minutes.
- Reduce oven temperature to 375° (do not remove pie). Bake at 375° for 30 minutes or until golden and bubbly (shield edges of crust with foil if it gets too brown). Let pie stand on a cooling rack for 15 minutes before slicing.
Nutrition Facts : Calories 296 calories, CarbohydrateContent 46.2 g, CholesterolContent 15 mg, FatContent 12.4 g, FiberContent 1.5 g, ProteinContent 2.6 g, SaturatedFatContent 5.4 g, SodiumContent 192 mg
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