Here we are, back to the peak season for "Pie Plant". Rhubarb earned that nickname honestly, it really is perfect in pies! Last night we had a couple of families over for pie so I made two rhubarb pie variations: with pineapple and with cherries. I thought I'd be able to choose a favorite but really liked both. So I recommend you try each of these pies this spring. A little ice cream or whipped cream makes them perfect!
Pineapple Rhubarb Pie
9 or 10 inch double pie dough
1 1/4 cups sugar
1/4 cup flour
2 eggs
1 20-oz can pineapple tidbits, drained
1 tsp vanilla
4 cups sliced fresh rhubarb
Preheat oven to 400 degrees.
Line a 9 or 10 inch pie pan with crust. Roll out top crust. Set both aside.
Stir all filling ingredients together until well blended and pour into the pastry lined pie pan. Cover with the top crust and flute edges. Cut steam vents in the top of the pie then brush with ice water and sprinkle with sugar. Bake 15 minutes, then lower heat to 375 and bake an additional 30 minutes. The filling should be bubbling. Serve warm.
Cherry Rhubarb Pie
9 or 10 inch double pie dough
Preheat oven to 400 degrees.
Line a 9 or 10 inch pie pan with crust. Roll out top crust. Set both aside.
4 cups fresh rhubarb, sliced
2 cups tart pie cherries - fresh (pitted), frozen (thawed) or canned (drained)
1 1/2 cups sugar
1/4 cup quick-cooking tapioca
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
Stir all filling ingredients together and let stand 10-15 minutes, then pour into pastry-lined pie pan. Dot with 1 tablespoon butter if desired and add top crust. Flute edges and cut steam vents in the top of the pie. Brush with ice water and sprinkle with sugar. Bake 15 minutes, then lower heat to 375 and bake an additional 30 minutes, or until filling bubbles and crust is golden. Serve warm.
Pineapple Rhubarb Pie
9 or 10 inch double pie dough
1 1/4 cups sugar
1/4 cup flour
2 eggs
1 20-oz can pineapple tidbits, drained
1 tsp vanilla
4 cups sliced fresh rhubarb
Preheat oven to 400 degrees.
Line a 9 or 10 inch pie pan with crust. Roll out top crust. Set both aside.
Stir all filling ingredients together until well blended and pour into the pastry lined pie pan. Cover with the top crust and flute edges. Cut steam vents in the top of the pie then brush with ice water and sprinkle with sugar. Bake 15 minutes, then lower heat to 375 and bake an additional 30 minutes. The filling should be bubbling. Serve warm.
Cherry Rhubarb Pie
9 or 10 inch double pie dough
Preheat oven to 400 degrees.
Line a 9 or 10 inch pie pan with crust. Roll out top crust. Set both aside.
4 cups fresh rhubarb, sliced
2 cups tart pie cherries - fresh (pitted), frozen (thawed) or canned (drained)
1 1/2 cups sugar
1/4 cup quick-cooking tapioca
1 teaspoon vanilla
1/4 teaspoon cinnamon
1/8 teaspoon ground nutmeg
Stir all filling ingredients together and let stand 10-15 minutes, then pour into pastry-lined pie pan. Dot with 1 tablespoon butter if desired and add top crust. Flute edges and cut steam vents in the top of the pie. Brush with ice water and sprinkle with sugar. Bake 15 minutes, then lower heat to 375 and bake an additional 30 minutes, or until filling bubbles and crust is golden. Serve warm.
