RHUBARB STREUSEL POT PIE
Steps:
- Pie Crust: In a mixer fitted with a paddle attachment (or using a hand mixer), mix the flour, salt, and sugar for 1 minute. Add the butter and mix just until you have a crumbly, sandy mixture. You should still be able to see the pieces of butter. In a small bowl, stir the water and vinegar together. With the mixer running at medium speed, drizzle in the water-vinegar mixture and mix just until a dough forms. You should still see small bits of butter. Turn out onto a work surface, divide the dough in half, and shape into round, flat disks. Wrap separately in plastic wrap and refrigerate at least 30 minutes before using. (Or, refrigerate up to 48 hours or freeze up to 1 month before using. If frozen, let thaw in the refrigerator overnight before rolling out.)
- On a floured surface, roll out 1 disk of dough into a square large enough to cut 4 circles about 6 inches in diameter (the dough will be about 3/16-inch thick). Using an individual (4-inch) pie pan as a guide, and leaving an extra inch of dough all the way around, cut the dough into circles with the tip of a sharp knife. Line the individual pie pans with the dough circles, then crimp the edges decoratively. Repeat with the remaining dough to make a total of 8 individual pie shells. Arrange the lined pie pans on a sheet pan and refrigerate, uncovered, 30 to 60 minutes.
- Preheat the oven to 400 degrees F.
- In a medium bowl, mix the flour, brown sugar, 1 tablespoon of the granulated sugar, and the cinnamon. Add the butter and, using your fingertips, pinch the ingredients together into a sandy, crumbly mixture. Do not overmix; as soon as the mixture is sandy, cover, and refrigerate until ready to use.
- In a large bowl, toss the rhubarb, the remaining 1/2 cup sugar, and cornstarch together. Divide among the pie shells, mounding the filling high (it will cook down during baking). Sprinkle the topping over the pies, gently pressing the topping onto the rhubarb with your hand. Bake until the rhubarb is tender and the topping is golden brown, about 30 minutes. Serve warm or at room temperature.
IMPOSSIBLE RHUBARB STREUSEL PIE
Make and share this Impossible Rhubarb Streusel Pie recipe from Food.com.
Provided by tuttifrutti1
Categories Pie
Time 55m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oven to 375 degrees.
- Grease pie plate 9x1 1/4 inches.
- Prepare struesel topping; reserve.
- Arrange rhubarb evenly in plate.
- Beat remaining ingredients until smooth, 15 seconds in blender on high or 1 minute with hand beater.
- Pour into plate.
- Sprinkle with struesel topping.
- Bake until knife inserted comes out clean, about 40 minutes.
- Serve with sweetened whipped cream if desired.
- STRUESEL TOPPING INSTRUCTIONS.
- Cut margarine into baking mix and brown sugar until crumbly.
- Stir in nuts.
TINA'S IMPOSSIBLE RHUBARB PIE
I have made this in the past and it is so good. You can also use bisquick and omit the flour, salt and baking powder. My husband and kid love the Impossible coconut pie I will post that one too.
Provided by Tina Swain
Categories Other Desserts
Time 1h10m
Number Of Ingredients 9
Steps:
- 1. Grease pie plate (10 in) or 8x8 or 9x9 baking pan. Scatter rhubarb in bottom
- 2. Put remaining ingredients in a blender and blend well. Gently pour over rhubarb
- 3. bake 40-45 minutes. let rest 15 minutes to set up a bit more.
STRAWBERRY RHUBARB STREUSEL PIE
This great pie recipe comes from the Company's Coming - Gifts from the Kitchen. I find a large pie is sometimes too much for me, so I have made 6 or 7 small 5" pies using this recipe. I bake them in the meat pie pans and then freeze them. That way I can take out one pie and enjoy it without having the rest of the pie to temp me. I also freeze my rhubarb and strawberries in these required measures and keep them in a separate container in the freezer, knowing then these are the right measurements for this favourite pie recipe.
Provided by Shar-on
Categories Pie
Time 1h20m
Yield 1 9inch pie
Number Of Ingredients 10
Steps:
- Combine fruit, sugar, flour and lemon juice and stir well.
- Turn into pie shell.
- To make topping; combine dry ingredients and cut in margarine until crumbly.
- Sprinkle over rhubarb mixture.
- Bake at 375 degF for about 50 minutes.
- Cut into 8 wedges.
RHUBARB STREUSEL PIE
Steps:
- Make the pâté brisée
- In a large bowl blend the flour, the butter, the vegetable shortening, and the salt until the mixture resembles meal. Add 2 tablespoons ice water, toss the mixture until the water is incorporated, adding more ice water if necessary to form a dough, and form the dough into a ball. Dust the dough with flour and chill it, wrapped in wax paper, for 1 hour.
- Roll out the dough 1/8 inch thick on a lightly floured surface, fit it into a 9-inch (1-quart) pie plate, and crimp the edge decoratively. Line the shell with foil, fill the foil with the rice, and bake the shell in the middle of a preheated 425°F. oven for 10 minutes. Remove the rice and foil carefully and bake the shell for 3 to 5 minutes more, or until it is pale golden.
- Make the filling:
- In a large bowl stir together the sugar, the tapioca, a pinch of salt, the vanilla, the rhubarb, and the butter until the mixture is combined well and let the filling stand, stirring occasionally, for 15 minutes.
- Make the streusel topping:
- In a large bowl stir together the brown sugar, the flour, the butter, the cinnamon, the walnuts, and a pinch of salt and blend the mixture until it resembles coarse meal.
- Spoon the filling into the shell, sprinkle the streusel topping around the outer 2 inches of the filling, leaving the center exposed, and brush the edge of the shell with some of the egg wash. Bake the pie on a baking sheet in the lower third of a preheated 450°F. oven for 15 minutes, reduce the heat to 350°F., and bake the pie for 50 minutes to 1 hour more, or until the filling is bubbling and the rhubarb is tender. Brush the exposed (center) portion of the filling with the jelly and let the pie cool on a rack for 2 hours.
RHUBARB STREUSEL PIE
The perfect way to round off Sunday lunch
Provided by Good Food team
Categories Dessert, Dinner
Time 1h15m
Number Of Ingredients 10
Steps:
- Roll out the pastry and use to line a deep 23cm/9in flan tin. Chop the rhubarb into 3cm/1in lengths and tip into a large bowl with the flour and sugar. Mix well, then tip into the pastry case, spreading the rhubarb to level it.
- To make the topping, mix together the flour, cinnamon, sugar and nuts. Add the butter, cut into small pieces, and rub in with your fingertips until the mixture resembles coarse breadcrumbs. Sprinkle evenly over the top of the rhubarb. Set aside until ready to bake, up to 6 hours.
- Preheat the oven to 190C/Gas 5/fan oven 170C. Bake the pie for 40-45 minutes until the topping is crisp and golden and the rhubarb is tender - test by spearing a piece of fruit through the topping with a knife. Serve warm or cold with single cream or vanilla ice cream.
Nutrition Facts : Calories 665 calories, Fat 36 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 81 grams carbohydrates, Sugar 24 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.51 milligram of sodium
IMPOSSIBLE RHUBARB PIE
Make and share this Impossible Rhubarb Pie recipe from Food.com.
Provided by Starfire aka Wendy
Categories Pie
Time 55m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees.
- Grease 10" pan, put rhubarb in pan. Blend all remaining ingredients for 3 minutes.
- Pour over rhubarb. Let set for a few minutes.
- Bake 40 to 45 minutes.
Nutrition Facts : Calories 377.1, Fat 12.2, SaturatedFat 6, Cholesterol 162.2, Sodium 334.5, Carbohydrate 61.3, Fiber 1.3, Sugar 52.1, Protein 6.9
More about "impossible rhubarb streusel pie recipes"
RHUBARB IMPOSSIBLE PIE - NOSHING WITH THE NOLANDS
From noshingwiththenolands.com
Reviews 174Calories 280 per servingCategory Dessert
- Blend the eggs, Bisquick, melted butter, salt, cinnamon, nutmeg, sugar, vanilla and milk for 3 minutes in a blender.
GRANDMA'S RHUBARB STREUSEL DESSERT RECIPE - THESE …
From theseoldcookbooks.com
IMPOSSIBLE RHUBARB STREUSEL PIE RECIPE | CDKITCHEN.COM
From cdkitchen.com
IMPOSSIBLE RHUBARB STREUSEL PIE RECIPE - RECIPELAND.COM
From recipeland.com
3.3/5 (3)Total Time 1 hrServings 12Calories 139 per serving
IMPOSSIBLE RHUBARB STREUSEL PIE - BIGOVEN.COM
From bigoven.com
Cuisine AmericanTotal Time 1 hrCategory DessertsCalories 684 per serving
STRAWBERRY RHUBARB PIE WITH STREUSEL TOPPING - TASTY KITCHEN
From tastykitchen.com
IMPOSSIBLE RHUBARB STREUSEL PIE | RECIPE | RHUBARB DESSERTS, …
From pinterest.ca
ASTRAY RECIPES: IMPOSSIBLE RHUBARB STREUSEL PIE
From astray.com
RECIPES > EGGS > HOW TO MAKE IMPOSSIBLE RHUBARB STREUSEL PIE
From mobirecipe.com
IMPOSSIBLE RHUBARB STREUSEL PIE - AMERICANRECIPES.EU
From americanrecipes.eu
RHUBARB STREUSEL PIE RECIPE | RECIPELAND
From recipeland.com
IMPOSSIBLE RHUBARB STREUSEL PIE MADE WITH BISQUICK
From foodieloversclub.com
IMPOSSIBLE RHUBARB STREUSEL PIE - RECIPELION.COM
From recipelion.com
IMPOSSIBLE RHUBARB STREUSEL PIE | EGGS | QUENCH MAGAZINE
From quench.me
BEST IMPOSSIBLE RHUBARB STREUSEL PIE RECIPES
From alicerecipes.com
IMPOSSIBLE RHUBARB STREUSEL PIE RECIPE - BAKERRECIPES.COM
From bakerrecipes.com
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #pies-and-tarts #desserts #fruit #easy #beginner-cook #pies
You'll also love