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Post by ladybugpa on Mar 15, 2004 12:58:12 GMT -6
I have a friend that is searching for a recipe for rhubarb-raisin pie. I personally have never had it ,but thought I'd try here and see if anyone had a tried and true recipe. Thanks for any help you can give.
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Post by Jay on Mar 16, 2004 21:41:01 GMT -6
Rhubarb-Raisin Pie
2 cups rhubarb cut into small pieces
1 cup sugar
1 tablespoon flour
1/2 cup seeded raisins
few grains salt
Method
Line a pie plate with pie crust. Mix all the ingredients together and fill pie tin. Cover with a top crust and press edges firmly together. Bake for 10 minutes at 400°F for 10 minutes, reduce heat to 375°F and bake for another 30 minutes or until crust is golden brown.
The flour helps to keep the juices in the pie, as it thickens and the raisins help to sweeten the rhubarb.
Hello.Welcome to the board !!
I haven't made this before,but thought I would post it
to see if it might be what you are looking for.so enjoy
your stay here. !!
Jay
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Post by whisperingpass on Apr 12, 2004 22:53:01 GMT -6
Pastry for Single-Crust Pie
3-eggs
1/4-cup raisins
Boiling water
1-cup sugar
2-tbsp all-purpose flour
1/2-cup orange juice
3-cups chopped rhubarb (about 1 pound)
Meringue for Pie
Prepare and roll out pastry. Line a 9-inch pie plate. Trim pastry to 1/2 inch beyond edge of pie plate. Flute edge, do not prick pastry. Bake in 450 ºF oven for 5 minutes. Cool thoroughly on rack.
Separate egg yolks from whites; set whites aside for meringue. Beat egg yolks slightly. To plump raisins, in mixing bowl cover raisins with boiling water and let stand 5 minutes; drain. For filling, in mixing bowl combine the sugar and flour; stir in orange juice and beaten egg yolks. Stir chopped rhubarb and raisins into sugar mixture. Place pie shell on oven rack; pour rhubarb filling into the partially baked pastry shell. To prevent over browning, cover edge of pie with foil. Bake in 350 ºF oven for 30 minutes. Remove foil; bake about 25 minutes more until filling is nearly set. (Pie appears soft in center but becomes firm after cooling).
Make meringue for pie using the 3 reserved egg whites. Spread meringue over hot filling; seal to edge. Bake in 350 ºF oven for 12 to 15 minutes more or till meringue is golden. Cool before serving. Cover; chill to store.
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