RHUBARB PIE TASTE LIKE RECIPES
PERFECT RHUBARB PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
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
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.
RHUBARB PIE RECIPE: HOW TO MAKE IT - TASTE OF HOME
I always remember rhubarb pie being too tart for my taste, so I started making adjustments until I came up with this recipe. Everyone who has tried it has told me they like it very much.
Provided by Taste of Home
Categories Desserts
Total Time 50 minutes
Prep Time 15 minutes
Cook Time 35 minutes
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first eight ingredients; let stand for 30 minutes. , Line a 9-in. pie plate with bottom pastry; trim even with edge of plate. Pour filling into crust; dot with butter. Roll out remaining pastry to fit top of pie; place over filling. Trim, seal and flute edges; cut slits in top. Brush milk over pastry; sprinkle with sugar. Cover edges loosely with foil. , Bake at 400° for 30 minutes. Remove foil; bake 5 minutes longer or until crust is golden brown and filling is bubbly. Cool on a wire rack.
Nutrition Facts : Calories 517 calories, FatContent 22g fat (8g saturated fat), CholesterolContent 18mg cholesterol, SodiumContent 233mg sodium, CarbohydrateContent 78g carbohydrate (47g sugars, FiberContent 2g fiber), ProteinContent 4g protein.
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