Fast Apple Rhubarb Pie Recipes

Steps:

• Preheat oven to 375°. Unroll pastry sheet into a 9-in. pie plate; flute edge. Refrigerate while preparing filling and topping., In a large bowl, combine apples and rhubarb. In a small bowl, mix sugar, flour and cinnamon; add to apple mixture and toss to coat. In a small bowl, mix the first five topping ingredients; cut in butter until crumbly. Transfer filling to crust; sprinkle with topping., Bake 50-60 minutes or until topping is lightly browned and filling is bubbly. Cover edge loosely with foil during the last 20 minutes if needed to prevent overbrowning. Remove foil. Cool on a wire rack.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Mix white sugar, 2 tablespoons flour, egg, and vanilla in a small bowl until combined.
• Place 3/4 cup flour, brown sugar, and butter in another small bowl; mix until crumbly.
• Place rhubarb into pie crust. Pour white sugar mixture over the rhubarb. Sprinkle with brown sugar mixture.
• Bake in the preheated oven until filling is bubbly and crust is golden brown, 30 to 40 minutes.

Steps:

• In a large bowl, combine flour and salt; cut in shortening until crumbly. Gradually add water, tossing with a fork until dough forms a ball. Divide dough in half so that 1 portion is slightly larger than the other. Wrap and refrigerate until easy to handle, about 30 minutes., Preheat oven to 400°. On a lightly floured surface, roll out larger portion of dough to fit a 9-in. deep-dish pie plate or cast-iron skillet. Transfer pastry to pie plate., In a large bowl, toss apples with lemon juice and vanilla; add berries and rhubarb. Combine flour, allspice, cinnamon and 1-1/2 cups sugar; add to apple mixture and toss gently to coat. Spoon into crust; dot with butter., Roll out remaining pastry; make a lattice crust. Trim, seal and flute edges. Brush milk over lattice top. Sprinkle with remaining sugar., Bake 15 minutes. Reduce heat to 350°; bake until crust is golden brown and filling is bubbly, 50-60 minutes longer. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack.

Steps:

• Combine first 5 ingredients in a bowl.
• Stir in the fruit; add sugar& flour and toss to coat.
• Pour into pastry shell.
• Cover with crumble mixture.
• Or cover with a full crust; trim, seal& flute edges and cut venting slits (cover edges loosely with foil).
• Or cover with pastry lattice (cover edges loosely with foil).
• Bake in lower third of a preheated 425F oven for 15 minutes; remove foil (if using), reduce heat to 350F and bake for an additional 40 to 45 minutes or until crust is golden brown.
• Cool on a wire rack.

Steps:

• In a bowl, combine the first five ingredients. Line a 9-in. pie plate with bottom pastry; trim to 1 in. beyond edge of plate. Add filling; dot with butter. Place remaining pastry over filling. Cut slits in top. Trim, seal and flute edges. , Combine sugar and cinnamon. Brush crust with water; sprinkle with cinnamon-sugar. Cover edges loosely with foil., Bake at 400° for 20 minutes. Remove foil. Reduce heat to 350°; bake 15 minutes longer or until crust is golden brown. Cool on a wire rack. Store in the refrigerator.

Steps:

• Heat oven to 180C/fan 160/gas 4 and grease a large baking sheet. Unravel the pastry and place on the baking sheet. Mix the sliced apple and rhubarb with the sugar, ginger and cornflour then pile into the centre of the pastry. Gather up the sides of the pastry to enclose the fruit so that the pie looks like a rough tart - you need to work with the size of the pastry so it will be more of an oblong shape than round.
• Brush the pastry with milk and scatter with demerara. Bake for 35 mins until the pastry is golden and the fruit is tender. Cut into slices and serve with custard.

Steps:

• Preheat oven to 400'F.
• For the filling:.
• In a large saucepan combine the rhubarb, apple, sugar, flour and cinnamon.
• Cook and stir over medium heat just until the mixture thickens. Remove from heat and add the butter. Cool.
• In the meantime, prepare a pastry shell for a double crust pie.
• To assemble the crust:.
• On a lightly floured surface, roll one half of the dough from the center out to form a 12 inch circle. Place this into a 9 inch pie dish.
• Trim to 1/2 inch beyond the edge of the plate.
• Put the prepared filling into the pie shell.
• Roll the remaining pie dough out and form it into a 12 inch circle.
• Cut the pastry (for the lattice) into 3/4 to 1 1 1/4 inch strips.
• Weave the strips over the filling in a lattice pattern. Press the ends of the strips into the crust edge. Fold the bottom pastry over the ends of the strips; crimp the edge.
• To prevent the edges of the crust from burning cover with tin foil.
• You might want to put this on a baking sheet with edges so the bottom of your oven doesn't get any filling on it.
• Bake the pie for 25 minutes. The remove the foil and bake for an additional 25 minutes or until the center is bubbly and the crust golden.
• Cool on a wire rack.
• Bon Appetit!