Nancys Extra Creamy Rhubarb Pear Pie Recipes

CREAMY PEAR PIE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C).
• In a large bowl, stir together the white sugar and 2 tablespoons flour. Add pears, and toss to coat. Stir in the sour cream and vanilla, lemon and almond extracts until the pears are evenly coated. Pour into the unbaked pie shell.
• In a small bowl, mix together 1/4 cup flour and brown sugar. Mix in the butter with your fingers until the mixture is crumbly. Sprinkle evenly over the top of the pie.
• Bake for 10 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 45 minutes, or until pears are tender.

NANCY'S -EXTRA CREAMY RHUBARB PEAR PIE

Steps:

• 1. Pre-heat oven to 425F. Make pie crust...put in pie plate.
• 2. In a bowl add cut up rhubarb, and pears. Mix.
• 3. In a seperate bowl, add eggs,sugar, flour, vanilla,and whipping cream. Mix Well.
• 4. Add filling mixture to the rhubarb, and pears. Fold in.
• 5. Pour into the pie shell. Sprinkle with cinnamon . Ad a couple dabs of butter to the top.This makes it's own crunch topping. Bake 45 minutes. Cover the crust rim 1/2 way thru..with aluminum.
• 6. Remove and cool. Refrigerate till serving time. It needs no whipped cream... it is baked right in the pie!! This turned out so creamy,smooth, yummy, sweet, tart flavor with just a touch of cinnamon and vanilla... A sure winner... I have made ,many different rhubarb pies in my lifetime.But this recipe will always be number one in my home. Once you try it..you may agree with me..Nancy 6/22/12

RHUBARB CREAM PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix together sugar, flour, and nutmeg. Stir in eggs. Add rhubarb, and toss until thoroughly coated. Pour filling into pastry shell.
• Bake in preheated oven for 50 to 60 minutes.

RASPBERRY, RHUBARB AND PEAR PIES

Steps:

• Preheat oven to 425°F. Let refrigerated pie crusts stand at room temperature 15 to 20 minutes. Combine raspberries, rhubarb, diced pears, 2 1/3 cups sugar, 3/4 cup all purpose flour, grated orange peel and 1 tablespoon ground cinnamon in large bowl. Mix gently.
• Unfold 2 pie crusts. Press out fold lines. Sprinkle each crust with 1 teaspoon flour; spread flour over. Place each crust floured side down in separate 10-inch-diameter pie dishes oe 9-inch diameter deep-dish pie dishes. Divide fruit filling between crusts. Press out fold lines in remaining 2 crusts. Arrange atop pies. Fold edges of top crusts under bottom crusts. Press edges together and crimp. Cut eight 1 1/2-inch-long slits in each top crust, radiating from near center.
• Brush pies with egg glaze. Sprinkle with sugar. Bake until golden brown and filling bubbles, covering edges with foil after 30 minutes, about 1 hour. Cool pies completely. Serve pies with vanilla ice cream.

BIG GRANDMA'S RHUBARB CREAM PIE

Steps:

• Mix the eggs and cream.
• Add sugar, salt and flour.
• Add diced rhubarb in unbaked pie crust.
• Pour egg mixture over rhubarb.
• Bake 10 minutes at 400 degrees.
• Reduce heat to 350 degrees and continue baking additional 45 minutes.
• Whip egg whites until peaks form.
• Add sugar.
• Add meringue mixture sealing pie and bake additional 5-10 minutes- until lightly browned.
• Cool and enjoy.

CREAMY PEAR PIE

Steps:

• In a large bowl, toss pears with sugar and flour. Combine sour cream and extracts add to pear mixture and mix well. Pour into pie shell. In a small bowl, mix topping ingredients until crumbly. Sprinkle over pears. Bake at 400° for 10 minutes. Reduce heat to 350° bake 45 minutes more or until the pears are tender.© Copyright Reiman Publications, 1993-1997