Orange Rhubarb Pie Recipes

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:

• Preheat the oven to 350 degrees F. Fit the pie dough into a 9-inch pie plate, fluting the edges, and chill until set, about 15 minutes. Prick the bottom and sides with a fork, and then line the crust with aluminum foil. Fill with pie weights or dried beans and bake until the edges of the crust are just golden, 20 minutes. Remove the foil with the pie weights and continue to bake until the bottom of the crust is dry and lightly browned, another 10 to 15 minutes. Cool completely.
• Toss the rhubarb with 1/4 cup granulated sugar and the orange zest and juice until well combined. Transfer to the crust and spread to form an even layer. Place the pie on a rimmed baking sheet. Whisk the eggs with the cream, flour and remaining 1/2 cup granulated sugar until smooth, and then pour over the rhubarb. Bake until the pie is lightly browned, puffed and no longer wet in the center, about 1 hour 15 minutes. Cool completely on a wire rack. Before serving, lightly dust with confectioners' sugar.

Steps:

• In a large bowl, combine 1 cup sugar, flour and salt. Stir in orange juice and butter. In a small bowl, lightly beat egg yolks; stir into the orange juice mixture until blended. Add rhubarb. , In a large bowl, beat egg whites until soft peaks begin to form; gradually beat in remaining sugar, 1 tablespoon at a time, until stiff peaks form. Fold into rhubarb mixture. , Pour into pie shell. top with nuts. Bake at 375° for 15 minutes. Reduce heat to 325°; bake for 40 minutes or until golden brown. Cover edges with foil during the last 15 minutes to prevent overbrowning if necessary. Cool on a wire rack. Store in the refrigerator.

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Divide the pie pastry in half, roll out half to a round pie crust about 12 inches in diameter, and place the pie crust in the bottom of a 10-inch pie dish. Refrigerate the other half of the pie pastry until needed.
• Stir the 1 1/2 cups of sugar, the salt, orange peel, tapioca, and nutmeg together in a bowl until well blended. Gently stir in the rhubarb, strawberries, and orange juice, taking care not to crush the strawberries; pour into the prepared pie crust. Dot the filling with butter pieces. Roll the reserved pie pastry out to about a 12-inch circle and place the top crust over the fruit filling.
• Fold the edges of the top and bottom crust together to seal the two crusts together. Form a rounded indentation in the edge of the pie crust by placing your left index finger against the outer edge of the crust, and pinching the crust against it with the index finger and thumb of your right hand. Move around the edge of the pie, pinching the crust edge against your left index finger to make a fluted crust. Brush milk over the top crust of the pie and sprinkle with 1 tablespoon of sugar. Cut several vent holes in the top crust.
• Bake in the preheated oven until the filling is thickened and bubbling and the crust has browned, 40 to 50 minutes. Check after 30 minutes of baking time; if the crust edges are browning too quickly, cover them with strips of aluminum foil. Cool the pie before serving.

Steps:

• Heat oven to 425°F. Place 1 pie crust in 9-inch glass pie plate.
• In large bowl, mix sugar, flour and orange peel. Stir in rhubarb. Spoon into pastry-lined plate. Cut butter into small pieces; sprinkle over rhubarb.
• Cover with second crust; seal and flute. Cut slits in several places in top crust. Cover crust edge with pie crust shield ring or strips of foil to prevent excessive browning.
• Bake 50 to 55 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil during last 15 minutes. Cool on cooling rack at least 2 hours before serving.

Steps:

• In a large bowl, combine 'barb, raisins, nuts, peel, sugar, juice, tapioca, nutmeg (optional); let stand 30 minutes to get juicy.
• While that is "working" prepare the pie crust.
• Preheat oven to 400.
• Line pie-plate with bottom pastry; pour in filling; dot with butter.
• Roll out remaining pastry; place over filling; trim, seal and flute edges; cut five decorative VENT-holes in the top, lay those pieces artfully over the crust.
• Brush top with milk, sprinkle with sugar.
• Cover crust edges with foil strips (prevent burning); bake for 30 minutes, remove foil; bake 5 minutes more (crust should be golden brown, filling bubbly).
• Cool on wire rack.
• Serve as is or with whipped or ice cream.

Steps:

• Preheat the oven to 300 degrees. Cut the rhubarb into 2-to-2 1/2-inch pieces and place in a medium bowl. Finely grate the zest of half the orange over the rhubarb and then squeeze the juice of the whole orange into the bowl. Split the vanilla beans and scrape out the seeds and place both in the bowl. Add the sugar and stir to combine.
• Pour the rhubarb into a baking dish and arrange the pieces so that they lie flat. Bake for 15 to 20 minutes. Remove the vanilla pods. Serve with creme fraiche.

Steps:

• Preheat oven to 400 degrees F (200 degrees C).
• In a large bowl, mix flour and sugar. Add strawberries and chopped rhubarb. Toss with sugar and flour and let stand for 30 minutes.
• Pour filling into pie crust. Dot top with butter, and cover with top crust. Seal edges of top and bottom crust with water.
• Apply yolk to top of pie, using a pastry brush. Sprinkle with sugar. Cut small holes in top to let steam escape.
• Bake at 400 degrees F (200 degrees C), for 35 to 40 minutes, or until bubbly and brown. Cool on rack.

Steps:

• Beat the egg whites until stiff.
• Add ¼ cup sugar gradually beating well after each addition.
• Add butter and OJ concentrate to the egg yolks and beat thoroughly.
• Add remaining 1 cup sugar, flour and salt.
• Beat well.
• Add rhubarb to the egg yolk mixture and stir well.
• Gently fold in meringue mixture.
• Pour into unbaked 9" pie shell and sprinke with nuts.
• Set on a drip pan, cover with foil and bake 30 min at 400 degrees.
• Remove foil and bake until set 10-20 minutes more.

Steps:

• Beat egg whites in bowl until stiff.
• Gradually add 1/4 cup sugar, beating well after each addition.
• Add butter and orange concentrate to egg yolks; beat thoroughly.
• Add 1 cup sugar, flour and salt; beat well.
• Add rhubarb to yolk mixture; stir well.
• Gently fold in meringue.
• Pour into pastry-lined pan; sprinkle with pecans.
• Bake on bottom rack in 375 oven 15 minutes.
• Reduce heat to 325 F.
• ;bake 45 to 50 minutes more.
• Cool on rack.
• Makes 6 to 8 servings.
• Farm Journal’s Best Ever Recipes.

Steps:

• To make the pie:
• Position rack in lowest third of oven and preheat to 400°F. Combine sugar and vanilla bean in processor and blend until vanilla bean is finely chopped. Add orange and process until orange is finely chopped. Transfer to bowl. Add rhubarb, cranberries, apricots and flour and toss.
• Roll out 1 pie crust disk on lightly floured surface to 13-inch round (about 1/8 inch thick). Roll up dough on rolling pin and transfer to 9-inch-diameter pie plate. Gently press into place. Trim edges of crust, leaving 3/4-inch overhang. Roll out second disk on lightly floured surface to 13-inch round. Cut round into 1/2-inch-wide strips. Spoon rhubarb mixture into crust. Place strips atop pie, forming lattice. Pinch edges to seal strips to crust edge. Fold overhang under strip ends so that crust is flush with edge of pie pan. Crimp edges to make decorative border. Bake until crust is golden and filling bubbles around edges, covering edges of crust if browning too quickly, about 55 minutes. Cool. Serve pie warm or at room temperature with Sour Cream Topping.
• To make the topping:
• Combine sour cream, brown sugar and grated orange peel in small bowl. (Topping can be prepared 2 days ahead. Cover tightly and refrigerate.)