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.

ORANGE-KISSED STRAWBERRY RHUBARB PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Divide the pie pastry in half, roll out half to a round pie crust about 12 inches in diameter, and place the pie crust in the bottom of a 10-inch pie dish. Refrigerate the other half of the pie pastry until needed.
• Stir the 1 1/2 cups of sugar, the salt, orange peel, tapioca, and nutmeg together in a bowl until well blended. Gently stir in the rhubarb, strawberries, and orange juice, taking care not to crush the strawberries; pour into the prepared pie crust. Dot the filling with butter pieces. Roll the reserved pie pastry out to about a 12-inch circle and place the top crust over the fruit filling.
• Fold the edges of the top and bottom crust together to seal the two crusts together. Form a rounded indentation in the edge of the pie crust by placing your left index finger against the outer edge of the crust, and pinching the crust against it with the index finger and thumb of your right hand. Move around the edge of the pie, pinching the crust edge against your left index finger to make a fluted crust. Brush milk over the top crust of the pie and sprinkle with 1 tablespoon of sugar. Cut several vent holes in the top crust.
• Bake in the preheated oven until the filling is thickened and bubbling and the crust has browned, 40 to 50 minutes. Check after 30 minutes of baking time; if the crust edges are browning too quickly, cover them with strips of aluminum foil. Cool the pie before serving.

FARMHOUSE FRESH: ORANGE - RHUBARB PIE

Steps:

• In a large bowl, combine 'barb, raisins, nuts, peel, sugar, juice, tapioca, nutmeg (optional); let stand 30 minutes to get juicy.
• While that is "working" prepare the pie crust.
• Preheat oven to 400.
• Line pie-plate with bottom pastry; pour in filling; dot with butter.
• Roll out remaining pastry; place over filling; trim, seal and flute edges; cut five decorative VENT-holes in the top, lay those pieces artfully over the crust.
• Brush top with milk, sprinkle with sugar.
• Cover crust edges with foil strips (prevent burning); bake for 30 minutes, remove foil; bake 5 minutes more (crust should be golden brown, filling bubbly).
• Cool on wire rack.
• Serve as is or with whipped or ice cream.

RHUBARB ORANGE CUSTARD PIE

Steps:

• Beat the egg whites until stiff.
• Add ¼ cup sugar gradually beating well after each addition.
• Add butter and OJ concentrate to the egg yolks and beat thoroughly.
• Add remaining 1 cup sugar, flour and salt.
• Beat well.
• Add rhubarb to the egg yolk mixture and stir well.
• Gently fold in meringue mixture.
• Pour into unbaked 9" pie shell and sprinke with nuts.
• Set on a drip pan, cover with foil and bake 30 min at 400 degrees.
• Remove foil and bake until set 10-20 minutes more.

RHUBARB ORANGE CREAM PIE

Steps:

• Beat egg whites in bowl until stiff.
• Gradually add 1/4 cup sugar, beating well after each addition.
• Add butter and orange concentrate to egg yolks; beat thoroughly.
• Add 1 cup sugar, flour and salt; beat well.
• Add rhubarb to yolk mixture; stir well.
• Gently fold in meringue.
• Pour into pastry-lined pan; sprinkle with pecans.
• Bake on bottom rack in 375 oven 15 minutes.
• Reduce heat to 325 F.
• ;bake 45 to 50 minutes more.
• Cool on rack.
• Makes 6 to 8 servings.
• Farm Journal’s Best Ever Recipes.

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.)