SUMMER STRAWBERRY RHUBARB PIE
Reminds me of the first days of summer, picking strawberries with my mom, and getting ready for the 4th of July.
Provided by GoodGoneGirl
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C). Divide the pie pastry in half; roll out half into a circle on a floured work surface, and line a 9-inch pie dish with bottom crust. Roll the remaining half out into a 10-inch circle on a floured work surface, and set aside.
- Mix the rhubarb, whole strawberries, 1 cup of sugar, flour, butter, and nutmeg together in a bowl. Pour the filling into the crust-lined pie dish.
- Cut the remaining crust into 3/4-inch wide strips (use a scalloped edge pastry cutter for a prettier crust). Moisten the rim of the filled bottom crust with a bit of water, and lay the two longest strips in a cross in the middle of the pie. Working from the next longest down to the shortest strips, alternate horizontal and vertical strips, weaving the strips as you go. Press the lattice strips down onto the bottom crust edge to seal, and trim the top crust strips neatly. Mix 1 tablespoon of sugar with cinnamon in a small bowl, and set aside.
- Bake in the preheated oven for 10 minutes; reduce heat to 375 degrees F (190 degrees C). Remove pie. Sprinkle the top with the cinnamon-sugar mixture, and return to oven; bake until the crust is golden brown and the filling is bubbling, about 30 more minutes.
Nutrition Facts : Calories 405.7 calories, Carbohydrate 55.4 g, Cholesterol 11.4 mg, Fat 19.5 g, Fiber 3.4 g, Protein 3.8 g, SaturatedFat 6.5 g, Sodium 266.3 mg, Sugar 29.4 g
FAVORITE STRAWBERRY RHUBARB PIE
This pie is wonderfully sweetened, holds together well, and is a crowd pleaser! I make this pie every spring.
Provided by Chelsea
Categories Desserts Pies Fruit Pie Recipes Strawberry Pie Recipes
Time 2h10m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Place a pie dish onto a baking sheet.
- Mix the strawberries, rhubarb, sugar, tapioca, and lemon juice in a bowl, and let stand for 15 minutes, stirring occasionally. Fit a pie crust into a 9-inch pie dish; pour the filling into the bottom crust. Scatter pieces of butter over the filling, and place the top crust onto the pie. Press the edges together and crimp with a fork to seal. Cut several slits into the top crust with a sharp knife.
- Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 40 to 55 minutes.
Nutrition Facts : Calories 442.3 calories, Carbohydrate 68.5 g, Cholesterol 7.6 mg, Fat 18.1 g, Fiber 3.7 g, Protein 3.7 g, SaturatedFat 5.6 g, Sodium 256.8 mg, Sugar 41.1 g
NICKI'S SUMMER STRAWBERRY RHUBARB PIE
Great summer pie and delicious with vanilla ice cream.
Provided by Nicki
Categories Strawberry Pie
Time 3h25m
Yield 8
Number Of Ingredients 16
Steps:
- Whisk 2 1/2 cups of flour and salt together in a large bowl. With a pastry cutter, chop the vegetable shortening and unsalted butter into the flour until the mixture resembles coarse crumbs with a few pea-sized pieces of fat; stir in ice water, 1 tablespoon at a time, just until the mixture holds together when squeezed. Divide dough in half, and form each half into a ball; wrap the balls in plastic wrap, and refrigerate at least 1 hour or up to overnight.
- Preheat oven to 375 degrees F (190 degrees C). Roll out a dough ball on a floured surface into an 11-inch circle; fit the crust into a 9-inch pie dish. Refrigerate while making filling.
- Mix strawberries, rhubarb, 1 1/4 cup of sugar, tapioca, 2 tablespoons of flour, vanilla extract, orange juice, orange zest, and cinnamon together in a bowl. Pour the filling into the crust-lined pie dish. Sprinkle 2 tablespoons of butter pieces over the filling. Roll the second dough ball out into a 10-inch circle on a floured surface, and gently place the top crust onto the filling. Crimp the edges together with a fork to seal. Brush the pie with beaten egg white, and cut several slits into the top crust with a sharp knife..
- Bake in the preheated oven until the crust is golden brown and the filling is bubbling, 55 minutes to 1 hour. Cover the pie edges with strips of aluminum foil if they start to brown too quickly. Cool completely before serving.
Nutrition Facts : Calories 546.3 calories, Carbohydrate 70.2 g, Cholesterol 38.1 mg, Fat 27.8 g, Fiber 2.9 g, Protein 5.6 g, SaturatedFat 12.4 g, Sodium 322.9 mg, Sugar 34.4 g
WINNING RHUBARB-STRAWBERRY PIE
While being raised on a farm I often ate rhubarb, so it's natural for me to use it in a pie. I prefer to use lard for the flaky pie crust and thin, red rhubarb stalks for the filling. These two little secrets helped this recipe win top honors at the 2013 Iowa State Fair. -Marianne Carlson, Jefferson, Iowa
Provided by Taste of Home
Categories Desserts
Time 1h55m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- In a small bowl, whisk egg, 4 tablespoons ice water and vinegar until blended. In a large bowl, mix flour and salt; cut in lard until crumbly. Gradually add egg mixture, tossing with a fork, until dough holds together when pressed. If mixture is too dry, slowly add additional ice water, a teaspoon at a time, just until mixture comes together., Divide dough in half. Shape each into a disk; wrap in plastic. Refrigerate 1 hour or overnight., Preheat oven to 400°. In a large bowl, mix sugar and tapioca. Add rhubarb and strawberries; toss to coat evenly. Let stand 15 minutes., 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 pastry 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. Brush milk over pastry; sprinkle with coarse sugar. Place pie on a baking sheet; bake 20 minutes., Reduce oven setting to 350°. Bake 45-55 minutes or until crust is golden brown and filling is bubbly. Cool pie on a wire rack.
Nutrition Facts : Calories 531 calories, Fat 25g fat (11g saturated fat), Cholesterol 53mg cholesterol, Sodium 269mg sodium, Carbohydrate 73g carbohydrate (35g sugars, Fiber 3g fiber), Protein 5g protein.
More about "nickis summer strawberry rhubarb pie recipes"
STRAWBERRY RHUBARB PIE - SALLY'S BAKING ADDICTION
From sallysbakingaddiction.com
45 OF OUR BEST SUMMER PIES - TASTE OF HOME
From tasteofhome.com
THE BEST STRAWBERRY RHUBARB PIE RECIPE • BAKE ME SOME SUGAR
From bakemesomesugar.com
SPRING PICNIC STRAWBERRY RHUBARB PIE RECIPE - TASTING TABLE
From tastingtable.com
NICKI'S SUMMER STRAWBERRY RHUBARB PIE - EASYCOOKFIND
From easycookfind.com
BEST OF SUMMER: NO BAKE RASPBERRY PIE - EAT DESSERT FIRST
From cookspacebrooklyn.com
SPRING PICNIC STRAWBERRY RHUBARB PIE RECIPE | FLIPBOARD
From flipboard.com
3 INSANELY EASY TIPS TO PREVENT SOGGY PIE CRUST! | RHUBARB RECIPES …
From pinterest.ca
ALLRECIPES
From allrecipes.com
14 STRAWBERRY RHUBARB PIE RECIPES
From allrecipes.com
NICKI'S SUMMER STRAWBERRY RHUBARB PIE RECIPE
From lkzoa.dixiesewing.com
NICKI'S SUMMER STRAWBERRY RHUBARB PIE RECIPE - RECIPESFULL.NET
From recipesfull.net
NICKI'S SUMMER STRAWBERRY RHUBARB PIE | RECIPESTY
From recipesty.com
37 EASY SUMMER PIE RECIPES - BEST PIE & TART RECIPES - DELISH
From delish.com
NIGEL SLATER'S SUMMER PIE RECIPES | SUMMER FOOD AND DRINK - THE …
From theguardian.com
CLASSIC STRAWBERRY-RHUBARB PIE RECIPE (WITH 3 TIPS) | KITCHN
From thekitchn.com
STRAWBERRY RHUBARB JAM WITH JELLO RECIPE - JUST 3 INGREDIENTS!
From pinterest.ca
NICKI'S SUMMER STRAWBERRY RHUBARB PIE | RECIPE IN 2022 | RHUBARB ...
From pinterest.com
HOW TO FREEZE RHUBARB—PLUS HOW TO STORE AND PRESERVE - REAL …
From realsimple.com
NICKI'S SUMMER STRAWBERRY RHUBARB PIE - EASY COOK FIND
From easycookfind.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love