Post by Chris in NM on Mar 9, 2006 12:18:19 GMT -6
www.landolakes.com/mealIdeas/ViewRecipe.cfm?RecipeID=4555c
CRUMB TOP RHUBARB PIE
Pecans and a crumb topping crown this delicious country favorite pie.
Preparation 40 min. Baking 50 min.
Crust Ingredients:
1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold LAND O LAKES® Butter*
3 to 4 tablespoons cold water
Filling Ingredients:
1 1/4 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups sliced 1/2-inch fresh rhubarb
1/3 cup chopped pecans, if desired – I omitted
Topping Ingredients:
1 cup all-purpose flour
2/3 cup sugar
1/2 cup cold LAND O LAKES® Butter*
Instructions:
Heat oven to 400°F. Combine 1 cup flour and salt in large bowl; cut in 1/3 cup butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly. Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
Combine all filling ingredients except rhubarb and pecans in large bowl. Add rhubarb; toss until well coated. Spoon into prepared crust; sprinkle with pecans, if desired. Set aside.
Combine 1 cup flour and 2/3 cup sugar in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Sprinkle mixture over rhubarb. Cover edge of crust with 2-inch strip aluminum foil. Bake for 50 to 60 minutes or until topping is golden brown and filling bubbles around edges. Remove aluminum foil during last 10 minutes, if desired.
*Substitute LAND O LAKES® Soft Baking Butter with Canola Oil. Yield: 8 servings
Nutrition Facts (1 serving) Calories: 560, Fat: 26 g, Cholesterol: 50 mg, Sodium: 230 mg, Carbohydrates: 79 g, Dietary Fiber: 0 g, Protein: 5 g
CRUMB TOP RHUBARB PIE
Pecans and a crumb topping crown this delicious country favorite pie.
Preparation 40 min. Baking 50 min.
Crust Ingredients:
1 cup all-purpose flour
1/8 teaspoon salt
1/3 cup cold LAND O LAKES® Butter*
3 to 4 tablespoons cold water
Filling Ingredients:
1 1/4 cups sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
4 cups sliced 1/2-inch fresh rhubarb
1/3 cup chopped pecans, if desired – I omitted
Topping Ingredients:
1 cup all-purpose flour
2/3 cup sugar
1/2 cup cold LAND O LAKES® Butter*
Instructions:
Heat oven to 400°F. Combine 1 cup flour and salt in large bowl; cut in 1/3 cup butter until mixture resembles coarse crumbs. Stir in enough water with fork just until flour is moistened. Shape into ball; flatten slightly. Roll out ball of dough on lightly floured surface into 12-inch circle. Fold into quarters. Place dough into 9-inch pie pan; unfold, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan. Crimp or flute edge. Set aside.
Combine all filling ingredients except rhubarb and pecans in large bowl. Add rhubarb; toss until well coated. Spoon into prepared crust; sprinkle with pecans, if desired. Set aside.
Combine 1 cup flour and 2/3 cup sugar in medium bowl; cut in 1/2 cup butter until mixture resembles coarse crumbs. Sprinkle mixture over rhubarb. Cover edge of crust with 2-inch strip aluminum foil. Bake for 50 to 60 minutes or until topping is golden brown and filling bubbles around edges. Remove aluminum foil during last 10 minutes, if desired.
*Substitute LAND O LAKES® Soft Baking Butter with Canola Oil. Yield: 8 servings
Nutrition Facts (1 serving) Calories: 560, Fat: 26 g, Cholesterol: 50 mg, Sodium: 230 mg, Carbohydrates: 79 g, Dietary Fiber: 0 g, Protein: 5 g