Perfect Rhubarb Pie

 

 Perfect Rhubarb Pie

Perfect Rhubarb Pie

 

 

This is a recipe that was back in the archives, but is so darn good that I think it’s worth bring it back again.  I made the pie last weekend and took some new photos.  This is the best rhubarb pie I have ever had, for two reasons;  it’s not runny when you cut it, and the flavor is unique.  You must see for yourself.

Rosy, tart, beautiful rhubarb.

Rosy, tart, beautiful rhubarb.

Ah, rhubarb, sweet rhubarb!  (just kidding, of course)  I’ve never tasted anything so tart in my life, and yet I LOVE it.  I can’t let a spring  season go by without baking something with it.  The most  popular item I make is rhubarb pie–Mr. D’s favorite kind of pie; but I’ve also been known to make cobbler, rhubarb muffins and sweet bread.    Last weekend I made the can’t-wait-to taste-it rhubarb pie.  Try it served with a little vanilla ice-cream along side and you will hear angels singing.

I call this “perfect” rhubarb pie, because it just melts in your mouth.  I’ve discovered that adding some orange zest and nutmeg brings out the flavor of rhubarb, without going overboard in the sugar department. In my opinion, too much sugar just makes it taste sweet, and obscures the flavor of the rhubarb, which is what this pie is all about.

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We like it a little tart, so when I make it just for us, I use only 1 cup of sugar.  The recipe given here is for 1 1/2 cups which I feel is quite sweet,  but you can surely adjust the  sugar to suit your taste.   I use quick-cooking tapioca and flour as thickeners; and I also add an egg which helps bind the ingredients and  keep the pie from becoming overly juicy.  When baking, I place the pie on a small baking sheet such as a pizza pan in case it runs over, but really, with this recipe that never seems to happen.

PERFECT RHUBARB PIE

Yield:   Serves 8

Ingredients:

Perfect Rhubarb Pie

Perfect Rhubarb Pie

 

  • 4 cups fresh or frozen rhubarb, cut into 1/2 – 1 inch pieces
  • 1 1/2 cups sugar
  • 3 tablespoons flour
  • 1 teaspoon quick-cooking tapioca
  • 1 teaspoon grated orange zest
  • 1/4 teaspoon grated nutmeg
  • 1 egg
  • 1 teaspoon water
  • 1 tablespoon butter

Pie pastry for a 2-crust  9 inch pie.   You may want to use a refrigerated  pie crust from the grocery store, or prepare your favorite pastry recipe.

This is a pie pastry recipe that I have success with:

  • 3 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1 cup vegetable shortening
  • 7-8 tablespoons ice water

Directions

  1. In a large mixing bowl, combine sugar, flour, tapioca, orange zest and nutmeg.  Stir in rhubarb; let mixture stand while you make the crust.

Prepare pastry:  In a mixing bowl, stir together the flour and salt.  Using a pastry blender, cut shortening  into flour until pieces are the size of small peas.Sprinkle 2 tablespoons water  over part of the flour mixture and stir gently with a fork.  Push moistened dough to the side of the bowl.  Repeat using 1 tablespoon ice water at a time using the 7-8 tablespoons total, until all the dough is moistened.Gather dough up into a ball and divide in half.  Roll each half into a 11-12 inch circle, for bottom and top crusts.  Place one crust in a 9-inch pie dish.  Cut decorative slits in the top crust to allow steam to escape while baking.

         2.  Combine egg and water, mixing lightly with a fork.  Add to rhubarb mixture, and stir to combine.  Spoon into pastry-lined pie dish.  Dot with butter.

Add egg mixed with a little water to the sugared rhubarb.

Add egg mixed with a little water to the sugared rhubarb.

3.  Cover with top crust.  Trim crust and crimp edges.  Lightly brush top crust with a little milk or light cream, then sprinkle with coarse sugar for a nice browned top.

Brush top crust with a little milk and sprinkle with coarse sugar..

Brush top crust with a little milk and sprinkle with coarse sugar..

 

4.  Cover edges with foil to prevent over browning.  Bake in a 375 degree oven for 30 minutes.  Remove foil from edges, and bake another 30 minutes, until browned and filling is bubbly.

No runny pie here!

No runny pie here!

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SOURCE:   Originally from a vintage cook book in my collection,  with modifications by yours truly .

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Apple Sour Cream Pie with Gjetost Cheese

Sour Cream Apple Pie with Norwegian Gjetost Cheese.

Sour Cream Apple Pie with Norwegian Gjetost Cheese.

Making apple pie this way was a first for me.  The first time I made the crust this way, the first time I put sour cream in the filling with the apples and definitely a first time using Norwegian Gjetost (pronounced “yay-toast”) cheese.  It was a wonderful addition to apple pie.

Gjetost is made from a combination of both cow and goat’s milk and has a fudge-like consistency and nutty, caramel flavor. It develops its distinctive color and flavor because the milk sugars are caramelized during the cheese-making process.  The cheese is slightly sweet and nutty and has a smooth texture.  I used a brand called Ski Queen gjetost, that I found at my local Whole Foods, but there are other brands available, often found at Scandinavian markets.  Gjetost generally comes in an 8-ounce block.  It is delicious when brought to room temperature, sliced and served with flatbreads or other crackers and fruit.

Gjetost cheese, packaged in an 8-ounce block.

Gjetost cheese, packaged in an 8-ounce block.

The filling also calls for a little sour cream, which adds a creamy balance to the gjetost.  This is a very easy pie to make; the crust is a no-roll variety and the quick streusel topping is made with crunchy flake cereal.  The crust is an adaptation of a recipe called Pat-A-Pan Piecrust from the Amish Cook’s Baking Book by Lovinia Eicher with Kevin Williams.

This pie was one of my offerings at the Thanksgiving dinner at my sister-in-law’s house. It was the only homemade pie there, and it disappeared so fast I didn’t get a picture of it sliced, nor did I even get a piece to eat.  My husband and the others who had some all declared it “delicious, creamy, different, but good. and other such phrases.  I guess I’ll have to take their word for it.  I know that it looked great and smelled fantastic while it was baking.  Since I still have about half the cheese left, I will most likely make it again–this time just for us!

SOUR CREAM APPLE PIE WITH NORWEGIAN GJETOST

Yield:   Makes 1  9-inch pie,  8  servings

Ingredients:

For the Crust:

  • 1  1/2 cups all-purpose flour
  • 1/2 tsp. salt
  • 1 tsp. sugar
  • 1/2 tsp. cinnamon
  • 1/2 cup vegetable oil
  • 3 Tbsp. cold milk

For the filling:

Apples and other filling ingredients.

Apples and other filling ingredients.

  • 6 cups sliced apples
  • 2 Tbsp. sour cream
  • 1 Tbsp. lemon juice
  • 1/2 cup granulated sugar
  • 1/2 tsp. cinnamon
  • 1/2 tsp. cardamom*
  • 1/8 tsp. salt
  • 2 Tbsp. flour
  • 2 ounces gjetost cheese, grated**

*  If you don’t keep cardamom on hand you can replace it with pumpkin pie spice or just extra cinnamon.

**  If you can’t find the gjetost, omit it and replace half of the sugar in the filling ( 1/4 cup) with light brown sugar and add an extra 1/2 tablespoon flour.

For the streusel topping:

Crumble topping ingredients.

Crumble topping ingredients.

  • 1/2 cup crushed cornflakes ( or other unsweetened flake cereal)
  • 1/4 cu flour
  • 1/4 cup sugar
  • 1/4 tsp. cinnamon
  • 1/4 tsp. cardamom
  • 4 Tbsp. butter, melted

Preparation:

Crust:   Combine the flour, salt, sugar and cinnamon in a mixing bowl.  In a separate bowl, whisk the oil and milk until creamy and well blended.  Pour over the dry ingredients and mix with a fork to form a moist dough.  Place in the bottom of a 9-inch pie plate and flatten with you hand.  Using your fingers, gently push the crust to the edge and up the sides of the pie plate, taking care to make it as even as possible.  Prick the bottom and sides with the times of a fork, cover loosely with plastic wrap and refrigerate for at least 1 hour before filling and baking.

Crust is shaped to the pan with your fingers.

Crust is shaped to the pan with your fingers.

Preheat the oven to 425*F.

Filling:  Blend the sour cream, lemon juice, sugar, cinnamon, cardamom, salt and flour together in a large bowl.  Add the apples and toss to coat well.  Sprinkle the bottom of the pie crust with about 1/3 of the grated gjetost.

Sprinkle 1/3 of cheese in the bottom of crust.

Sprinkle 1/3 of cheese in the bottom of crust.

Add about 1/2 of the apple mixture and spread evenly.  Top with another 1/3 of the cheese, leaving the remaining 1/3 for the last 2 minutes of baking.

Add 1/2 the apple filling and another 1/3 of cheese.

Add 1/2 the apple filling and another 1/3 of cheese.

Top with the remaining apples.  Place in the oven and bake for 25 minutes, shielding the edges of the crust with foil as soon as they turn golden brown.

Add remaining apple filling.

Add remaining apple filling.

Streusel topping:  While the pie is baking, combine the crushed cornflakes, flour, sugar, cinnamon, cardamom and melted butter in a small bowl.  Remove the pie after the first 25 minutes and spread the topping over the top as evenly as possible.

After baking for 25 minutes,.

After baking for 25 minutes,.

Sprinkle on topping and continue baking.

Sprinkle on topping and continue baking.

Return to the oven and bake for an additional 15 minutes, or until the topping is bubbling and golden brown and the apples are tender.  Immediately sprinkle on the remaining cheese and place the pie back in the oven for a minute or two until it melts.  remove and cool on a rack to room temperature.

Looks and smells fantastic.

Looks and smells fantastic.

I baked the pie on a baking sheet to catch any drips and  I’m glad I did as it did run over.  It firmed up as it cooled and kept its shape when cut into wedges.   I have got to make this again.   😀

SOURCE:   My Gourmet Connection

Apple Slab Pie

Apple Slab Pie

Apple Slab Pie

This recipe is about as American is mother’s apple pie.  Because it IS apple pie, only in a non-traditional form.  You don’t need a pie dish to make this pie, just a baking sheet.

You can make this with Perfect Pastry Blend, for pastry that will be tender and flaky, or use regular all-purpose flour and your own favorite pie crust recipe.  The slab shape offers each serving some extra crust for those who are especially fond of the crust, and the apple filling is thick and nicely cinnamon flavored.  I used local Paula Red apples, but I don’t know how wide-spread their availability is, so use whatever  kind of good pie-apple is coming on the market where you live.

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I made this pie for a special dinner when we were entertaining friends, and since I don’t have a tray or platter large enough to hold it I placed it on a hugh cutting board, and brought it to the table that way.  It was kind of fun for my guests to see the whole pie, and watch me slice and serve it up with a scoop of vanilla ice cream with caramel syrup drizzled over all.  There were only a few crumbs left on the plates so I know everyone enjoyed it.

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APPLE SLAB PIE

Yield:  8 – 10 servings

Ingredients—

Pastry:

  • 2 cups King Arthur Perfect Pastry Blend, or all-purpose flour
  • 1/2 tsp. salt
  • 1/2 cup ( 1 stick, 8 Tbsp.) cold unsalted butter
  • 6 – 8 Tbsp. ice waterIMG_5055

Filling:

  • 1 1/2 pounds (about 6 ) baking apples, peeled, cored and sliced
  • 1/3 cup sugar
  • 3/4 tsp. Apple Pie spice, or 1/2 tsp. cinnamon and 1/4 tsp. nutmeg
  • 3 Tbsp. Pie Filling Enhancer or cornstarch ( I use Instant Clear-Gel from King Arthur Flour.)
  • pinch salt
  • 1 Tbsp. lemon juice
  • 1 egg, beaten with 1 Tbsp. water (egg wash)

1.  To make pastry:  Combine the flour and salt.  Work in the butter, with fingers or a pastry cutter,

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then sprinkle in the water, mixing until cohesive.  Form pastry into two rectangles, wrap in plastic, and refrigerate for 1 hour.

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Form two rectangles, wrap and chill.

Form two rectangles, wrap and chill.

2.  Preheat the oven to425*F.  Lightly grease a baking sheet, or line with parchment paper.

3.  To make the filling:  Mix together all the ingredients except the egg.

4.  Roll one piece of pastry into a 17″ x 7″ rectangle, trimming the edges.  Roll the second piece into a 16″ x 6″ rectangle, also trimming the edges.

5.  Place the smaller rectangle on the pan and brush with egg wash.

Bottom layer of pastry, brushed with egg wash.

Bottom layer of pastry, brushed with egg wash.

Spread the apple filling over the pastry, leaving 3/4 “- wide bare edges.  Center the other piece of pastry over the apples and press down, crimping the edges to seal.  Brush with egg wash and cut several vents.

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6.  Bake for 15 minutes, then reduce the heat to 375*F and bake for 12 to 14 minutes longer, until golden.

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SOURCE:  King Arthur Flour

Peach Crostata

Fresh Peach Crostata.

Fresh Peach Crostata.

August is National Peach Month, and in its honor I have for you a quickie receipt that takes advantage of luscious, sweet smelling and sweet tasting peaches.

A crostata, or a galette as some folks call it, is a one-crust pastry that wraps itself not-quite over a fruit filling.  I love making this type of pastry because it is so quick.  With only one crust, there are fewer calories, fat and carbohydrates, and you get lots of crispy edges of flaky pastry in every bite.  With a package of refrigerated pie dough on hand and almost any kind of fruit, you can make one of these easy desserts in no time flat.  Stone fruits work well in the summer and apples and pears take their place in the fall.  A great recipe to keep in your go-to box when you want a fast dessert.

A dab of whipped topping is all it needs.

A dab of whipped topping is all it needs.

FRESH PEACH CROSTATA

Serves 4 – 6 people

Ingredients:

Mix together, brown sugar, cornstarch, ginger and salt.

Mix together, brown sugar, cornstarch, ginger and salt.

  • 4  medium-large peaches, peeled and thinly sliced
  • 3 Tbsp. brown sugar
  • 1 Tbsp. cornstarch
  • 1/4 tsp. ground ginger
  • pinch salt
  • 1 refrigerated pie crust

Directions:

1.  Preheat oven to 425*F.  Lightly spray a baking sheet or pie pan.

2.  Unroll pie crust on baking sheet,  or in pie pan (letting edges extend over the sides.)

3.  In a large bowl, toss peaches, brown sugar, cornstarch, ginger and salt.  Arrange this mixture on crust, leaving a 2 inch border,  or in pie pan.  Fold border over filling.

Fold edges of pastry up over fruit filling.

Fold edges of pastry up over fruit filling.

Brush edges with milk or cream and sprinkle on sugar.

Brush edges with milk or cream and sprinkle on sugar.

4.  Bake 25 – 30 minutes or until crust is golden.

Fresh Peach Crostata.

Fresh Peach Crostata.

Perfect with a dab of whipped topping.

Perfect with a dab of whipped topping.

SOURCE:   Ali M. private catering

Rustic Autumn Fruit Tart

Rustic Autumn Fruit Tart

As a hostess gift when I went to visit in North Carolina I brought some apples grown right here in the town where I live.  We who live here are so spoiled by the ease with which we can obtain fresh orchard-grown apples and pears ( at this time of year) as well as other fruits earlier in the season.  Folks who formerly lived here miss that kind of freshness in the fruits they are able to buy in their local grocery stores, and the variety of kinds of apples.  So a gift like the one I brought with me is always welcome.

Coincidentally, my hostess wanted to make a baked gift to give to a friend who had been kind to her and her husband, so together we made this Rustic Autumn Fruit Tart.  Actually we made two;  one to keep and one to give.   We used some of the apples I brought, and some pears that she had on hand, ripe and beautiful.

This is very easy to make, goes together quickly and looks very impressive when completed. It tastes as delicious as it looks.  The recipient of this gift was surprised and delighted to receive it.

RUSTIC AUTUMN FRUIT TART

SERVINGS:   8

INGREDIENTS

  • 1 roll packaged refrigerated pie crust, at room temperature
  • 2 large apples – peeled, cored, and thinly sliced
  • 1 pear – peeled, cored and sliced
  • 1/4 cup orange juice
  • 1/3 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 1/4 teaspoon nutmeg
  • 1/4 teaspoon cardamom
  • 1 1/2 Tablespoon cornstarch
  • 1/2 cup apricot jam, warmed

DIRECTIONS

1.  Unroll the pie dough and lightly roll into a 10 – 11″ circle.  Fit into a 9 ” pie pan, or place flat on slightly greased baking sheet.

Tart can be made in a tart/pie pan or flat on a baking sheet.

2.  Preheat oven to 375 degrees.

3.  Toss the sliced apples and pear with the orange juice.  Whisk together the brown sugar, cinnamon, nutmeg, cardamom, and cornstarch.  Toss the fruit with the sugar-spice mixture.

Toss sliced fruits with orange juice.

4.  Arrange the fruit decoratively in the pastry shell.  If you’re baking it on a baking sheet, leave a 2-inch rim of dough with the fruit arranged in the middle.

5.  Fold the dough up and over the edge of the fruit ( the pastry folds will overlap).

Fold edges of pastry up and over top of fruits, pleating the excess.

6.  Bake the tart in the preheated oven until the crust is browned and the filling is bubbly, about 30 minutes.  Remove the tart from the oven and brush the whole top with the warmed apricot jam.  This creates a beautiful glaze.

Serve warm with a dab of ice cream——Deeelish!

SOURCE:   allrecipes.com