Mock Rhubarb Pie Recipes

BEST FRESH RHUBARB PIE

Steps:

• Preheat oven to 425F and position rack in the lower third of the oven.
• In a large bowl, mix together the granulated sugar, flour, cinnamon, and cloves.
• Add in the rhubarb and toss to coat. Spoon onto a 9″ pie crust lined pie plate.
• Dot with butter. Cut the second piece of pie crust into ten 1″ stripes and weave into a lattice. You can also simply place the pie crust on top and cut a few slits for ventilation. Trim, press and crimp the edges.
• Whisk the egg and water together in a small bowl. Brush over the top of the pie and sprinkle with coarse sugar.
• Place the pie on a baking sheet and bake for 15 minutes at 425F. Then lower the oven temperature to 375F and continue baking for another 30 minutes, or until the crust is golden and filling is bubbling. If the crust turns golden before the filling is done, loosely cover with foil to prevent from over-browning. I covered my pie during the last 10 minutes. Let cool for 1 hour before serving.

RHUBARB PIE

Steps:

• Preheat oven to 400 degrees F.
• Add bottom crust to pie plate.
• In a large bowl combine the sugar, tapioca flour, and zest. Add rhubarb and toss to coat.
• Sprinkle 1 tablespoon coarse sugar over the bottom of the pie crust, to help keep it from getting soggy. Pour rhubarb mixture into pie pan.
• Cut butter into small pieces and dot over the top of the rhubarb filling.
• Roll out second pie crust and place on top. Trim, seal and flute edges and cut a few slits (a small X) on top to allow air to escape.
• Bake at 400 degrees F for about 1 hour (tent the top of the pie loosely with aluminum foil part way through cooking to keep the crust from browning too much).
• Remove from oven and allow to cool for at least 4 hours before cutting. After it cools, refrigerate for up to 4 days.

GRANNY'S RHUBARB PIE

Steps:

• In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture until a ball forms. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. For filling, in a large bowl, combine rhubarb, apples, pineapple, honey and lemon juice. Combine sugar and flour; add to rhubarb mixture. , On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter. Roll out remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake until crust is golden brown and the apples are tender, about 1-1/4 hours.,

PERFECT RHUBARB PIE

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.

EASY RHUBARB PIE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix white sugar, 2 tablespoons flour, egg, and vanilla in a small bowl until combined.
• Place 3/4 cup flour, brown sugar, and butter in another small bowl; mix until crumbly.
• Place rhubarb into pie crust. Pour white sugar mixture over the rhubarb. Sprinkle with brown sugar mixture.
• Bake in the preheated oven until filling is bubbly and crust is golden brown, 30 to 40 minutes.

STRAIGHT-UP RHUBARB PIE

Steps:

• Preheat the oven to 425 degrees. Make the crust: before measuring the flour, stir it to leaven with air and then measure out 2 cups. Combine the flour, salt and sugar in a large bowl and fluff with a fork. Cut the shortening into the flour with a fork or pastry blender. Stop as soon as the sheen of the butter disappears and the mixture is a bunch of coarse pieces. Sprinkle a tablespoon of water at a time over the dough, lifting and tossing it with the fork. When it begins to come together, gather the dough, press it into a ball and then pull it apart; if it crumbles in your hands, it needs more water. (It's better to err on the side of too wet than too dry.) Add a teaspoon or two more water, as needed.
• Gather the dough into two slightly unequal balls, the larger one for the bottom crust and the smaller one for the top. Flatten the larger ball, reforming any frayed edges with the sides of your hand. Dust with flour and roll the dough, starting from the center and moving toward the edges. Take a knife or thin spatula and quickly work its edge between the crust and the counter top. Lift the dough to the side; dust the dough and counter top with flour. Roll again until the diameter is an inch or 2 larger than that of the pie pan. Lay the rolling pin a third of the way from one of the edges. Roll the crust onto the pin and then unroll the crust into a 9-inch pie pan and press it into place. Place in the freezer.
• Make the filling: in a large bowl, blend the rhubarb, sugar, flour and cinnamon. Pour into the crust-lined pie pan. Dot with butter.
• Roll out the top crust. Dab the rim of the bottom crust with water to create a glue. Then place the top crust over the rhubarb; trim, seal and cut several vents. Bake for 15 minutes; reduce the temperature to 350 degrees and bake 25 to 30 minutes more, or until a bit of pink juice bubbles from the vents in the crust.

MOCK RHUBARB PIE

Steps:

• Sprinkle sugar over rhubarb in medium size bowl.
• Sift flour, baking soda and cinnamon over top.
• Mix in nuts, egg and vanilla until well combined.
• Spread on a greased 8" pie plate.
• Bake at 350 for 25 to 30 minutes.
• Serve warm.

EDNA LEWIS'S RHUBARB PIE

Steps:

• To make the crust, put 1 1/2 cups of the flour in a bowl with the salt and lard and combine quickly with fingertips. Add the water and stir to combine; the dough will be sticky. Add the remaining flour, form into a ball and put in refrigerator for 15 minutes.
• Divide the dough in two. Lightly flour a board; roll half the dough to cover the bottom of a 9-inch pie pan and put it in the pan. Flour the board again, and roll out the remaining dough. Using a pastry wheel or a sharp knife, cut the dough into 3/4-inch strips and put on wax paper.
• Preheat the oven to 450 degrees. To make the filling, combine the sugar, nutmeg and cornstarch in a bowl. Sprinkle 3 tablespoons of this mixture on the pastry in the pie pan. Combine the remaining sugar mixture with the rhubarb and fill the pie. Moisten the rim of the pastry with water and make a latticework top over the pie with the dough strips. Crimp the edges well. Bake pie for 40 minutes .

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.