fbpx

Recipe by Faigy Grossman

Rhubarberry Pie

add or remove this to/from your favorites
Parve Parve
Medium Medium
10 Servings
Allergens
1 Hour, 45 Minutes
Diets

Utterly scrumptious! The tart and tangy filling is still sweet enough to tickle your taste buds and insist on seconds. Great hot or cold.

Ingredients

Filling

  • 1 16-oz. bag frozen rhubarb

  • 1 16-oz. bag frozen cranberry blueberry blend (such as Bodek) – or 8 ounces frozen cranberries and 2 peeled, cored, and diced baking apples, such as Cortland

  • 1 and 1/4 cups sugar

  • 3 tablespoons Gefen Cornstarch

Dough

  • 1/4 cup oil

  • 1/4 cup orange juice

  • coarse sugar, for sprinkling

Directions

Filling

1.

In a medium pot, place all filling ingredients. Bring to a boil, stirring occasionally. Reduce heat and simmer about 15–20 minutes, until fruit is softened and mixture begins to thicken. Turn off heat; allow to cool.

Dough

1.

In a separate bowl, combine dough ingredients until well mixed. You should have a soft dough.

2.

Preheat oven to 350°F (180°C). Divide dough in half; press half of dough into a 9×13-inch baking pan to form a thin crust. (You do not need to go up the sides of the pan.) If the dough is too thick, pull off excess and add to reserved half.

3.

Spread rhubarb-berry filling over crust. With floured hands, roll remaining dough into long, thin strands. Use additional flour as needed. Place half the ropes diagonally across pan, and remaining ropes across the other way, forming a lattice design. Brush ropes with reserved white, if desired. Sprinkle with coarse sugar and bake for 45 minutes to 1 hour, until filling is bubbly and crust is golden brown.

To Assemble

1.

Spread rhubarb-berry filling over crust. With floured hands, roll remaining dough into long, thin strands. Use additional flour as needed. Place half the ropes diagonally across pan, and remaining ropes across the other way, forming a lattice design. Brush ropes with reserved egg white, if desired. Sprinkle with coarse sugar and bake for 45 minutes to 1 hour, until filling is bubbly and crust is golden brown.

2.

Preheat oven to 350°F (180°C).

3.

Divide dough in half; press half of dough into a 9- x 13-inch baking pan to form a thin crust. (You do not need to go up the sides of the pan.) If the dough is too thick, pull off excess and add to reserved half.

Rhubarberry Pie

Please log in to rate

Reviews

Subscribe
Notify of
5 Comments
Newest
Oldest Most Voted
Inline Feedbacks
View all comments
Esther Feldman
Esther Feldman
4 months ago

Can I just use frozen bags of strawberry rhubarb blend? Any adjustments necessary?

Question
Mark your comment as a question
Avigael Levi
Admin
Reply to  Esther Feldman
4 months ago

Yes! Just stick to the same measurements: 1 16-oz. bag frozen rhubarb, 1 16-oz. bag frozen cranberry blueberry blend (or other fruit)

Nikki Joseph
Nikki Joseph
6 years ago

Rhubarberry pie Does this freeze well?

Question
Mark your comment as a question
Cnooymow{shman
Cnooymow{shman
Reply to  Nikki Joseph
6 years ago

Totally.

E.
E.
1 year ago

Can I use fresh rhubarber instead of frozen? how much?