STRAWBERRY RHUBARB PIE
This recipe turned me into a strawberry rhubarb pie fanatic! The pie holds together nicely and the homemade pie crust is phenomenal.
Provided by Sally
Categories Pie
Time 7h
Number Of Ingredients 12
Steps:
- Prepare my pie crust recipe through step 5.
- Stir the rhubarb, strawberries, brown sugar, granulated sugar, cornstarch, salt, orange juice, and vanilla extract together in a large bowl. Set filling aside as the oven preheats.
- Preheat oven to 400°F (204°C).
- On a floured work surface, roll out one of the discs of chilled dough (keep the other one in the refrigerator). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9×2 inch pie dish. Tuck it in with your fingers, making sure it is smooth. Spoon the filling into the crust, leaving all of the excess liquid in the bowl (you don't want that in the filling- discard it). Dot the pieces of butter on top of the filling.
- Remove the other disc of chilled pie dough from the refrigerator. Roll the dough into a circle that is 12 inches diameter. Using a pastry wheel, sharp knife, or pizza cutter, cut strips 1/2 - 1 inch wide. Carefully thread the strips over and under one another, pulling back strips as necessary to weave. Press the edges of the strips into the bottom pie crust edges to seal. Use a small knife to trim off excess dough. Crimp the edges with a fork, if desired. (Alternatively, you can simply cover the filling with the 12-inch pie dough circle. Cut slits in the top to form steam vents. Trim and crimp the edges. Or a crumble or streusel topping would be great.)
- Lightly brush the top of the pie crust with the egg/milk mixture. Sprinkle the top with a little coarse sugar, if desired.
- Place the pie onto a large baking sheet and bake for 20 minutes. Keeping the pie in the oven, turn the temperature down to 350°F (177°C) and bake for an additional 30-35 minutes. After the first 20 minutes of bake time, I place a pie crust shield on top of the pie to prevent the edges from browning too quickly.
- Allow the pie to cool for 3 full hours at room temperature before serving. This time allows the filling to thicken up. Cover leftovers tightly and store in the refrigerator for up to 5 days.
OREO RUM STRAWBERRY PIE
The pie needs to be chilled several hours or overnight before serving.
Provided by Gordano Aniscenko
Categories project, dessert
Time 25m
Number Of Ingredients 9
Steps:
- Boil 1 cup water. Add lemon gelatin mix, stir and put into refrigerator until the mixture begins to firm. Then combine gelatin with cream cheese.
- In separate bowl, whip heavy cream, sugar, vanilla extra and rum extract until smooth. Combine this with gelatin-cream cheese mixture, until it's creamy.
- In pie pan, put down a layer of cookie halves, covered by a layor of cream mixture and then a layer of strawberries. Repeat layer of cookies and layer of cream. Decorate top with more strawberries and the whole cookies.
- Refrigerate for a few hours or overnight. Serve chilled.
Nutrition Facts : @context http, Calories 309, UnsaturatedFat 7 grams, Carbohydrate 31 grams, Fat 20 grams, Fiber 0 grams, Protein 7 grams, SaturatedFat 11 grams, Sodium 152 milligrams, Sugar 13 grams
STRAWBERRY RHUBARB PIE
An excellent pie to make when strawberries and rhubarb are at their peak. This delicious fruit-filled pie is a recipe from Canadian Living magazine, May 1993. You can substitute a plain top crust instead of the lattice top if you like; brush with the egg glaze and cut steam vents. Tip: Keep a clear plastic quilt ruler with your baking and cooking supplies to measure pastry strips for lattice pies, to measure squares or strips of dough, pastry, or pasta, or as a guide for cutting squares evenly.
Provided by foodtvfan
Categories Pie
Time 2h
Yield 1 pie, 8 serving(s)
Number Of Ingredients 9
Steps:
- In a bowl, combine rhubarb, strawberries, sugar, cornstarch, lemon juice and cinnamon.
- On lightly floured surface, roll out half of the pastry and line a nine-inch pie plate.
- Spoon in filling.
- Roll out pastry for top crust; using pastry wheel or knife, cut into 1-inch wide strips.
- Brush pastry rim with some of the beaten egg.
- Gently weave strips over the pie to form lattice; trim and flute the edge.
- Brush lattice with beaten egg. Sprinkle top with sugar if using.
- Bake on a baking sheet with sides in a 425 degree Fahrenheit oven for 15 minutes. Tip: If you do not have a cookie sheet handy, make a drip catcher out of foil paper, larger than the bottom of the pie plate, and place it under the pie plate and up the sides loosely.
- Reduce heat to 375 degrees Fahrenheit and bake for 50 to 60 minutes longer or until rhubarb is tender, filling thickened, and the crust is golden.
- Let stand for 15 to 20 minutes before cutting.
Nutrition Facts : Calories 178.1, Fat 0.8, SaturatedFat 0.2, Cholesterol 23.2, Sodium 12.4, Carbohydrate 42.8, Fiber 1.9, Sugar 35.8, Protein 1.6
STRAWBERRY PIE II
This is my favorite pie. It is very easy to make. I got the recipe many years ago in North Jersey. It is from the Sussex County Strawberry Farms.
Provided by OKBEE
Categories Desserts Pies No-Bake Pie Recipes
Yield 8
Number Of Ingredients 6
Steps:
- Arrange half of strawberries in baked pastry shell. Mash remaining berries and combine with sugar in a medium saucepan. Place saucepan over medium heat and bring to a boil, stirring frequently.
- In a small bowl, whisk together cornstarch and water. Gradually stir cornstarch mixture into boiling strawberry mixture. Reduce heat and simmer mixture until thickened, about 10 minutes, stirring constantly. Pour mixture over berries in pastry shell. Chill for several hours before serving. In a small bowl, whip cream until soft peaks form. Serve each slice of pie with a dollop of whipped cream.
Nutrition Facts : Calories 265 calories, Carbohydrate 41.9 g, Cholesterol 20.4 mg, Fat 10.9 g, Fiber 1.7 g, Protein 1.5 g, SaturatedFat 5.1 g, Sodium 109.3 mg, Sugar 29.4 g
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
STRAWBERRIES WITH RUM CREAM
Make and share this Strawberries with Rum Cream recipe from Food.com.
Provided by Mini Ravindran
Categories Dessert
Time 10m
Yield 4 serving(s)
Number Of Ingredients 4
Steps:
- Whisk together the sour cream, sugar and rum.
- Mix in the strawberries.
- Cover and refrigerate until needed.
STAWBERRY RUM PIE
Strawberries, Spiced Rum and scoop of ice cream. YUM! Keeping pie crust ingredients very cold while working is the key to a flaky crusts. Hope you enjoy this as much as my wife used to.
Provided by chefmick
Categories Pie
Time 1h5m
Yield 8 serving(s)
Number Of Ingredients 13
Steps:
- For Pie Crust:.
- Mix flour and salt, cut in shortening until it resembles small peas.
- Combine eggs, water and vinegar and add to flour.
- Gently knead until all flour is moistened. (not to much or crusts will be hard and chewy.).
- Divide into 2 balls and refrigerate 30 minutes.
- Rolls out 1 dough ball and place in pie plate. Use fork to poke holes in bottom of crusts.
- For Pie Filling:.
- Whisk eggs in a large bowel, add softened butter, sugar, brown sugar and spiced rum. (I use capt morgan's). Whisk to a creamy texture.
- Thinly slice strawberries and gently fold into egg mixtures.
- Sprinkle flour a little at a time over filling mixture and gently stir till all flour is mixed inches.
- Pour into pie shell.
- can add lid or lattice with extra pie crust dough.(optional).
- Bake at 400 degrees F for 35 - 45 minutes.
Nutrition Facts : Calories 602.5, Fat 28.4, SaturatedFat 17.1, Cholesterol 138.4, Sodium 404.2, Carbohydrate 76.2, Fiber 2.8, Sugar 35.4, Protein 8.4
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