Pies And Pastries Recipes
| Rhubarb Lattice Pie |
Pastry for 2 crust pie
1 1/4 cup Sugar
1/3 cup Flour
1 dsh Salt
4 cup Rhubarb cut into 1" pieces
2 tbl Margarine/butter
1 tsp Sugar
2 tbl Milk
1.Roll out 2 pie crusts
2.In large bowl, combine sugar, flour and salt
3.Stir in rhubarb pieces and let stand 15 minutes
4.Line 9 inch pie plate with 1 crust and turn rhubarb mixture into pie plate
5.Dot with margarine/butter
6.Cut remaining pastry into 3/4 inch strips and weave on top of filling to make loose lattice crust
7.Press leftover pastry strips around edge of pie plate, pressing to seal
8.Brush pastry with milk and sprinkle with sugar
9.Bake at 400 for 25 minutes then bake for 20 additional minutes at 350
10.Cool and serve with vanilla ice cream
| Rhubarb Tarts with Walnut Pastry |
1/2 cup All-purpose flour
1/2 cup Ground walnuts (1 ounce)
2 tbl Sugar
1/4 cup Well-chilled unsalted butter (1/2 stick)
Cut into small pieces
1 tbl (about) ice water
1/3 cup Water
1/4 cup (or more) sugar
1 cup Chopped fresh rhubarb *
2 tbl Water
3/4 tsp Arrowroot
2 x To 3 Tbl red currant jelly
Creme fraiche or sour cream
* A 10-ounce package of thawed frozen rhubarb can be substituted. Drain well, reserving juices; substitute juice for water in filling. Measure 1 cup rhubarb, reserving remainder for another use.
FOR PASTRY: Combine flour, walnuts, and sugar in medium bowl. Cut in butter until mixture resembles coarse meal. Blend in water just until dough holds together. Wrap dough in plastic and refrigerate thoroughly.
Preheat oven to 350 F. Roll dough out on lightly floured surface to thickness of 1/8 inch. Cut out two 4 1/2-inch fircles. Fit into two 3 1/2 inch round tart pans. Trim edges of dough even with edge of pan. Prick bottom with fork. Bake until crisp and lightly browned, about 25 minutes.
FOR FILLING: Combine 1/3 cup water and 1/4 cup sugar in medium saucepan over low heat. Add rhubarb, cover and bring to simmer, stirring gently once or twice. Cook just until rhubarb is tender, about 3 to 5 minutes.
Drain, reserving liquid. Taste and adjust sweetness of the rhubarb, adding more sugar if desired. Return liquid ro pan.
Mix 2 tablespoons water with arrowroot. Blend into rhubarb cooking liquid.
Place over low heat and stir gently until thickened and clear, about 5 minutes. Add rhubarb. Let cool.
Spoon filling into tart shells. Melt jelly over very low heat. Spoon or brush evenly over filling. Refrigerate tarts until ready to serve. Top each with a dollop of creme fraiche or sour cream.
Makes 2 servings.
| Robb's Low-Cholesterol Pumpkin Pie with Oil Pastry |
1 lb can (1-3/4 cups) pumpkin
1 cup egg substitute
3/4 cup light brown sugar
1/2 tsp salt
3 tsp ground cinnamon
1 1/4 tsp ground ginger
1/2 tsp ground nutmeg
1/2 tsp ground allspice
1/2 tsp ground mace
1/4 tsp ground cloves
1 can evaporated skim milk (12 ounces)
1 x deep 9-inch oil-pastry shell
1 1/3 cup all-purpose flour
1/2 tsp salt
1/3 cup canola oil
3 tbl water
FOR FILLING: Preheat oven to 425 degrees. Place pumpkin in large mixing bowl. Blend in egg whites, sugar, salt, and spices; stir in evaporated milk. Pour into unbaked pie shell. Bake 15 minutes, then reduce heat to 350 degrees. Bake about 45 minutes longer, until metal knife inserted near center comes out clean. FOR PASTRY: Mix flour and salt together. After measuring oil in a measuring cup, add water to the same cup but don't stir. Add liquid all at once to flour mixture. Stir lightly with fork until well-mixed. Press dough into smooth ball. Place between two 12-inch squares of waxed paper. Roll out gently with rolling pin until pastry circle reaches edges of paper. Peel off top sheet of paper. Lift bottom sheet of paper and pastry by opposite corners. Flip over onto 9-inch pie plate. Ease pastry into pie plate and remove waxed paper.
Trim pastry and make a high fluted edge.
Makes 1 nine-inch pastry shell.
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