rhubarb pies

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Rhubarb Pie

3 cups diced rhubarb (about 1 inch)
1 unbaked pie shell
2 eggs
1 cup sugar
1 tablespoon melted butter
2 tablespoons flour

Preheat oven to 450°.<br>Put the diced rhubarb in an unbaked pie shell. Beat 2 eggs until fluffy the
add the sugar, butter and flour. Pour this over the rhubarb and bake at 450
for 15 minutes. Reduce heat to 350° and bake for 30 minutes.

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Rhubarb Orange Pie

1 pie shell (unbaked)
1 tablespoon of apricot jam
4 cups rhubarb (cut in 1" pieces)
1 1/2 cups sugar
1/3 cup flour
2 tablespoons butter
2 tablespoons orange juice

Preheat oven to 425°F.<br>Mix together rhubarb sugar and flour in bowl. Put pie shell in 9" pie plate.
Spread apricot jam on bottom. Stir the rhubarb mixture that is in the bowl
and then spoon into pie plate. Dot the top with butter. Drizzle with orange
juice. Cover with top or lattice of pastry. Brush top with milk and sprinkle
with sugar. Bake at 425° for 10 minutes. Reduce heat to 350° and bake for
30 - 40 minutes.

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Orange, Rhubarb + Apricot Pie

1 3/4 cups sugar
1 2-inch piece vanilla bean, quartered
1/2 orange (unpeeled), cut into chunks
1 20-ounce bag frozen rhubarb
1/2 cup cranberries, coarsely chopped
1/2 cup thinly sliced dried apricots
1/4 cup all purpose flour
2 Buttermilk Pie Crust Dough disks
Sour Cream Topping recipe below

Position rack in lowest third of oven and preheat to 400°F.<br>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 topping.

Sour Cream Topping:
1 cup sour cream
2 tablespoons firmly packed dark brown sugar
1/2 teaspoon grated orange peel
Combine sour cream, brown sugar and grated orange peel in small bowl.
Makes about 1 cup (Topping can be prepared 2 days ahead. Cover tightly
and refrigerate.)
8 servings

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Blueberry Rhubarb Pie

pastry for a two-crust pie
2 c blueberries
1 1/2 c rhubarb, chopped in 1/2" pieces
1 c sugar
3 T flour
pinch of cinnamon
3/4 t lemon zest

Preheat oven to 400°F.<br>Line a nine-inch pie pan with pastry dough, allowing a half-inch of crust to
hang over the edge of the pie pan. Put blueberries and rhubarb in a large
bowl. In a small bowl, mix together sugar, flour, cinnamon and lemon zest.
Pour sugar mixture over fruit and stir gently with a rubber spatula until
mixture is well distributed. Transfer to lined pie pan. Use remaining dough
for a lattice top. Fold the overhanging bottom crust back over the ends of
the strips and crimp the pastry for a decorative finish. Bake for, 15
minutes, then reduce heat to 350°F and bake for 20 to 30 minutes, or until
crust is golden and juices are bubbling. Cool for several hours before
cutting to serve.

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Rhubarb Orange Cream Pie

9 baked pie shell
1 1/2 cups sugar
2 teaspoons cornstarch
3 cups fresh rhubarb, 1/2" pieces
1/2 cup cream (or 1/2 & 1/2 or milk)
1/4 cup orange juice
1/4 teaspoon red food coloring (optional)
3 egg yolks, slightly beaten
3 egg whites
1/4 teaspoon cream of tartar
3 teaspoons sugar
1/2 teaspoon vanilla

Combine sugar, cornstarch, rhubarb, cream, orange juice and food coloring in
medium saucepan. Cook over medium heat, stirring frequently until rhubarb is
tender and mixture has thickened. Pour 1 cup hot rhubarb mixture into egg
yolks, stirring constantly. Add to rest of hot rhubarb mixture; bring to
boil. Cool slightly; pour filling into pie shell.
Make meringue by beating egg whites and cream of tartar until soft peaks
form. Slowly add sugar and vanilla, beating until stiff peaks form. Spread
over filling, sealing edges.
Bake at 350°F for 12 minutes or until golden brown.

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Rhubarb Custard Pie

pastry for a two-crust pie
4 c rhubarb, cut into 1/2" pieces
2 eggs
2 T milk
1 1/4 sugar
3 T flour
1/2 t nutmeg

Preheat oven to 400°F.<br>Line a nine-inch pie pan with dough. Trim dough so it overhangs the edge of
the pan by about a half inch. Place the cut-up rhubarb in the unbaked pie
shell. In a bowl beat the eggs lightly and add milk. In a separate bowl, mix
together sugar, flour and nutmeg; add these ingredients to egg mixture and
stir until blended. Pour this over the rhubarb in the pie shell.
Use remaining dough for a lattice top. Fold the overhanging bottom crust
back over the ends of the strips and crimp dough for a decorative edge Bake
for 15 minutes, then reduce heat to 350o and bake for 20 to 30 minutes, or
until crust is nicely browned and pie is bubbling. Cool pie for several
hours before cutting.

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Rhubarb Raisin Pie

3/4 cup sugar
2 tablespoons flour
3 cups 1/2-inch-thick sliced rhubarb
1 egg, beaten
1/2 cup raisins
Pastry for double-crust pie

In a medium mixing bowl, combine sugar and flour. Add rhubarb and toss to
coat. Stir in egg and raisins.
Transfer filling to a pastry-lined 9-inch pie plate. Cut slits in top crust.
Adjust top crust. Seal and flute edge. Cover edge with foil.
Bake in a 375°F oven 25 minutes. Remove foil. Bake for 20 to 25 minutes more
or till top is golden and rhubarb is tender.

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Strawberry Rhubarb Pie

1 1/2 cups sugar
1/4 cup flour
3/4 tsp ground nutmeg
3 eggs, slightly beaten
2 cups fresh strawberries, sliced
2 cups rhubarb, sliced
1 9-inch unbaked pie shell
1/2 cup flour
1/4 cup sugar
1/3 cup butter or margarine, softened

Stir together first four ingredients. Gently add strawberries and rhubarb.
Place mixture in pie shell. Stir together remaining 1/2 cup flour and 1/4
cup sugar in a small bowl. Cut in butter until mixture is crumbly. Sprinkle
over top of pie.
Wrap edges of pie with foil. Bake at 400°F on the center oven rack for 30
minutes. Remove foil. Bake for 25 minutes.
Makes 8 servings.

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Cherry Rhubarb Custard Pie

pastry for 1 9" pie crust
1/2 to 3/4 cup fruit
2 1/2 cups milk
3 eggs, beaten
1/2 cup sugar
1/2 teaspoon salt
1 teaspoon flour
1 c. cherries
1 c. diced rhubarb

Combine the sugar, flour & salt; add the beaten egg. Bring the milk almost
to the boiling point and add gradually to the egg mixture. Pour into the
unbaked pie shell and dot the berries over the top. Bake at 350°F for about
45 min.

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Zucchini Rhubarb Pie

2 eggs, lightly beaten
1 1/2 c. sugar, plus extra for topping
1/4 c. flour
1 teaspoon grated orange peel
1/4 teaspoon cinnamon
1/4 teaspoon salt
3 c. zucchini, peeled and chopped
3 c. sliced rhubarb
1 2-crust 9-inch pie shell

Preheat over to 400°F. Combine eggs and sugar, beating well. Stir in flour
and seasonings. Add zucchini and rhubarb, mix well. Pour into pie shell,
cover with top crust. Sprinkle with sugar. Bake 15 minutes at 400°F. Reduce
to 350°F and bake 30 to 40 minutes or until done. Cool before serving.

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Rhubarb Meringue Pie

Crust:
1 c. flour, sifted
1/3 c. shortening
5 tbl cold water
pinch of salt

To make crust, sift flour and salt and cut in shortening until mixture
resembles coarse crumbs. Add water and work with a fork until mixture holds
together. Wrap in plastic wrap and refrigerate for 10 minutes. Roll pastry
and fit into a 9-inch pie plate. Prick with a fork and bake at 400°F for 10
minutes.

Filling:
2 1/2 c rhubarb, in 1-inch pieces
3 tbl flour
1 c. sugar
2 egg yolks
1/3 c. orange juice
orange rind, from one orange
1 tbl butter

For filling, sift sugar and flour together and add rhubarb. Cook slowly
until mixture thickens, stirring constantly. Stir in egg yolk and cook 1
minute longer. Remove from heat and add orange juice, rind and butter. Cool
and pour into baked pastry shell.

Meringue:
2 egg whites
4 tbl sugar
1/2 tsp vanilla

Beat egg whites until frothy. Add sugar by the tablespoon, beating until
stiff. Add vanilla. Spread meringue over the pie and return to 350°F oven
for 10-12 minutes, or until lightly browned.