pies
Rhubarb Pie
by Rita
This French Rhubarb Pie recipe has gotten me 3 grand champion ribbons at our state fair.
Topping
3/4 cup flour
1/2 cup brown sugar
1/3 cup butter
Mix in separate bowl
1 cup sugar
1 egg
1 tsp vanilla
2 cups rhubarb
2 Tbl flour
Mix together and pour into unbaked pie crust. Cover with topping and bake at 400°F for 10 minutes. Continue baking at 350°F for 35 minutes or until done.
by Rita
This French Rhubarb Pie recipe has gotten me 3 grand champion ribbons at our state fair.
Topping
3/4 cup flour
1/2 cup brown sugar
1/3 cup butter
Mix in separate bowl
1 cup sugar
1 egg
1 tsp vanilla
2 cups rhubarb
2 Tbl flour
Mix together and pour into unbaked pie crust. Cover with topping and bake at 400°F for 10 minutes. Continue baking at 350°F for 35 minutes or until done.
Rhubarb Custard Meringue Pie
3 eggs, separated
1 cup sugar
2 1/2 T flour
2 T butter or margarine
4 cup rhubarb, chopped into pieces
9 inch unbaked pastry shell
Meringue:
2 T cold water
Dash of salt
1/2 t baking powder
1/4 cup sugar
Preheat oven to 400°. Separate egg yolks and whites into two separate bowls. Set egg whites aside. Beat egg yolks, sugar, flour and butter together. Stir in rhubarb. Turn mixture into an unbaked pie shell. Bake at 400° for 15 minutes. Reduce heat to 350° and continue baking for another 45 minutes.
Remove from oven and cool slightly. Increase oven to 450°. Add water and salt to egg whites. Beat on high till stiff peaks begin to form. Add baking powder and continue beating while slowly adding the 1/4 cup sugar. Beat until stiff peaks form.
Pile meringue on top of the cooled pie making sure it touches the edge of the pastry and bake 5-10 minutes, or until the top of the meringue turns golden.
* * * * * * * *
3 eggs, separated
1 cup sugar
2 1/2 T flour
2 T butter or margarine
4 cup rhubarb, chopped into pieces
9 inch unbaked pastry shell
Meringue:
2 T cold water
Dash of salt
1/2 t baking powder
1/4 cup sugar
Preheat oven to 400°. Separate egg yolks and whites into two separate bowls. Set egg whites aside. Beat egg yolks, sugar, flour and butter together. Stir in rhubarb. Turn mixture into an unbaked pie shell. Bake at 400° for 15 minutes. Reduce heat to 350° and continue baking for another 45 minutes.
Remove from oven and cool slightly. Increase oven to 450°. Add water and salt to egg whites. Beat on high till stiff peaks begin to form. Add baking powder and continue beating while slowly adding the 1/4 cup sugar. Beat until stiff peaks form.
Pile meringue on top of the cooled pie making sure it touches the edge of the pastry and bake 5-10 minutes, or until the top of the meringue turns golden.
* * * * * * * *
Summer Peach Pie Twisters
Prep: 40 min Bake: 15 min Oven: 400°F
1 - 15-oz pkg rolled refrigerated unbaked pie crust (2 crusts)
3 - medium peaches, pitted and chopped, or one 16-oz pkg. frozen unsweetened peach slices, thawed and chopped
2/3 cup tiny marshmallows
½ tsp cinnamon sugar or chili powder
1 Tbsp cinnamon sugar or 1 tbsp sugar
mixed with ½ tsp chili powder Vanilla ice cream (optional)
DIRECTIONS:
1. Let pie crusts stand at room temperature according to package directions. Preheat oven to 400°F. Line two large baking sheets with parchment paper or foil; lightly grease the foil if using. Set aside.
2. In medium bowl combine peaches, marshmallows, and the 12 teaspoon cinnamon sugar or chili
powder.
3. Unroll one pie crust. Cut crust into 6 wedges. Spoon a scant 14 cut of the peach mixture along one long side of each wedge, 12 inch from edge of crust. Brush edge of long sides of crust with a little water. Fold crust over filling. Using the tines of a fork, press long sides together to seal. Fold the top edge of the crust back to expose some of the filling. Repeat with remaining wedges and filling.
4. Place pies on prepared baking sheets. Prick top-crusts of pies two or three times with a fork. Sprinkle with the 1 tablespoon cinnamon sugar or chili powder-sugar mixture. Bake 15 to 18 minutes or until filling is bubbly and pastry is golden brown. Cool pies on pans slightly to serve warm, or cool
completely.
5. Serve standing upright in paper cups or in glasses with a scoop of ice cream. Makes 12 twisters.
* * * * * * *
Prep: 40 min Bake: 15 min Oven: 400°F
1 - 15-oz pkg rolled refrigerated unbaked pie crust (2 crusts)
3 - medium peaches, pitted and chopped, or one 16-oz pkg. frozen unsweetened peach slices, thawed and chopped
2/3 cup tiny marshmallows
½ tsp cinnamon sugar or chili powder
1 Tbsp cinnamon sugar or 1 tbsp sugar
mixed with ½ tsp chili powder Vanilla ice cream (optional)
DIRECTIONS:
1. Let pie crusts stand at room temperature according to package directions. Preheat oven to 400°F. Line two large baking sheets with parchment paper or foil; lightly grease the foil if using. Set aside.
2. In medium bowl combine peaches, marshmallows, and the 12 teaspoon cinnamon sugar or chili
powder.
3. Unroll one pie crust. Cut crust into 6 wedges. Spoon a scant 14 cut of the peach mixture along one long side of each wedge, 12 inch from edge of crust. Brush edge of long sides of crust with a little water. Fold crust over filling. Using the tines of a fork, press long sides together to seal. Fold the top edge of the crust back to expose some of the filling. Repeat with remaining wedges and filling.
4. Place pies on prepared baking sheets. Prick top-crusts of pies two or three times with a fork. Sprinkle with the 1 tablespoon cinnamon sugar or chili powder-sugar mixture. Bake 15 to 18 minutes or until filling is bubbly and pastry is golden brown. Cool pies on pans slightly to serve warm, or cool
completely.
5. Serve standing upright in paper cups or in glasses with a scoop of ice cream. Makes 12 twisters.
* * * * * * *
Raspberry-Rhubarb Slab Pie
by Fran
3 1/4 c flour
5 c fresh or frozen raspberries (thawed)
1 t salt
I c butter
3 c fresh or frozen rhubarb thawed
3/4 c plus 1 to 2 T milk
1 egg yolk
In a large bowl, combine flour and salt, cut in butter until crumbly. Whisk 3/4 c milk and egg yolk. Add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 T at a time.
Divide dough in half so that one portion is slightly larger than the other. Wrap each in a plastic wrap and refrigerate for an hour.
Roll out larger portion of dough between two large sheets of lightly floured wax paper into an 18 X 13 rectangle. Transfer to an ungreased baking pan. Press onto the bottom and up sides of pan and trim pastry to 1/2 inch above edges of pan.
In a large bowl combine sugar and cornstarch. Add raspberries and rhubarb, toss together to coat. Spoon into pastry.
Roll out remaining dough, place over filling and fold bottom pastry over the edge of top pastry and seal with a fork. Prick top with a fork. Bake at 375°F for 45 to 55 minutes or until golden brown. Cool
completely.
Vanilla Icing
2 c sugar
1 1/4 c powdered sugar
1/3 c cornstarch
5 to 6 t milk
1/2 t vanilla
For icing, combine powdered sugar, vanilla, and milk to achieve a drizzling consistency and drizzle over pie. Cut into squares.
by Fran
3 1/4 c flour
5 c fresh or frozen raspberries (thawed)
1 t salt
I c butter
3 c fresh or frozen rhubarb thawed
3/4 c plus 1 to 2 T milk
1 egg yolk
In a large bowl, combine flour and salt, cut in butter until crumbly. Whisk 3/4 c milk and egg yolk. Add to flour mixture, tossing with a fork until dough forms a ball. Add additional milk, 1 T at a time.
Divide dough in half so that one portion is slightly larger than the other. Wrap each in a plastic wrap and refrigerate for an hour.
Roll out larger portion of dough between two large sheets of lightly floured wax paper into an 18 X 13 rectangle. Transfer to an ungreased baking pan. Press onto the bottom and up sides of pan and trim pastry to 1/2 inch above edges of pan.
In a large bowl combine sugar and cornstarch. Add raspberries and rhubarb, toss together to coat. Spoon into pastry.
Roll out remaining dough, place over filling and fold bottom pastry over the edge of top pastry and seal with a fork. Prick top with a fork. Bake at 375°F for 45 to 55 minutes or until golden brown. Cool
completely.
Vanilla Icing
2 c sugar
1 1/4 c powdered sugar
1/3 c cornstarch
5 to 6 t milk
1/2 t vanilla
For icing, combine powdered sugar, vanilla, and milk to achieve a drizzling consistency and drizzle over pie. Cut into squares.