Farmhouse Fresh Orange Rhubarb Pie Recipes

ORANGE RHUBARB PIE

Steps:

• In a large bowl, combine 1 cup sugar, flour and salt. Stir in orange juice and butter. In a small bowl, lightly beat egg yolks; stir into the orange juice mixture until blended. Add rhubarb. , In a large bowl, beat egg whites until soft peaks begin to form; gradually beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into rhubarb mixture. , Pour into pie shell. top with nuts. Bake at 375° for 15 minutes. Reduce heat to 325°; bake for 40 minutes or until golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Store in the refrigerator.

FRESH RHUBARB PIE

Steps:

• Preheat oven to 450 degrees F (230 degrees C).
• Combine sugar and flour. Sprinkle 1/4 of it over pastry in pie plate. Heap rhubarb over this mixture. Sprinkle with remaining sugar and flour. Dot with small pieces of butter. Cover with top crust.
• Place pie on lowest rack in oven. Bake for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C), and continue baking for 40 to 45 minutes. Serve warm or cold.

ORANGE-RHUBARB PIE WITH APRICOTS

Steps:

• To make the pie:
• Position rack in lowest third of oven and preheat to 400°F. Combine sugar and vanilla bean in processor and blend until vanilla bean is finely chopped. Add orange and process until orange is finely chopped. Transfer to bowl. Add rhubarb, cranberries, apricots and flour and toss.
• Roll out 1 pie crust disk on lightly floured surface to 13-inch round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter pie plate. Gently press into place. Trim edges of crust, leaving 3/4-inch overhang. Roll out second disk on lightly floured surface to 13-inch round. Cut round into 1/2-inch-wide strips. Spoon rhubarb mixture into crust. Place strips atop pie, forming lattice. Pinch edges to seal strips to crust edge. Fold overhang under strip ends so that crust is flush with edge of pie pan. Crimp edges to make decorative border. Bake until crust is golden and filling bubbles around edges, covering edges of crust if browning too quickly, about 55 minutes. Cool. Serve pie warm or at room temperature with Sour Cream Topping.
• To make the topping:
• Combine sour cream, brown sugar and grated orange peel in small bowl. (Topping can be prepared 2 days ahead. Cover tightly and refrigerate.)