Pie # 38: Sour Cream Rhubarb Pie

When I was little, this is the first pie I envisioned when anyone said they were “baking a pie.” It has been a family-favorite for as long as I can remember – I was so excited last week when I made it successfully on my own. This tastes wonderful with fresh or frozen rhubarb.

Sour Cream Rhubarb Pie

Recipe handed down from my mother who found it in Blue Ribbon Winners

(Printable version)

Crust:

½ recipe All-Shortening Crust

Filling:

3 tablespoons flour

1 ¼ cups sugar

½ teaspoon salt

1 egg, beaten

1 cup sour cream

1 teaspoon vanilla

½ teaspoon lemon extract

3 cups rhubarb cut into ½-inch pieces

Preheat oven to 400⁰.

In large bowl, combine flour, sugar, and salt. Stir in egg, sour cream, vanilla and lemon extract. Mix well.

Fold in rhubarb; pour into unbaked pie shell. Bake for 15 minutes. Reduce heat to 350⁰ and bake for 25 minutes. (Meanwhile, prepare crumb topping: combine all topping ingredients in bowl until crumbly.)

Remove pie from oven and sprinkle topping evenly. Bake for 15 more minutes or until topping is browned.

Cool before serving and store in refrigerator.

Lattice Crust Tutorial

Pies with a lattice top always look more beautiful and tasty than the ordinary, boring “flat top” with vents. Luckily, they are also easy to make. Here are step by step instructions so you can make a lattice top on your next pie.

Pour filling into unbaked pie shell.

Roll out second half of pie dough. Using pizza cutter or knife, cut pie dough into strips.

Take 5 strips and gently arrange across top of pie, allowing the extra dough to hang over the edge.

Peel back two of the original strips and gently lay one new strip over the three remaining strips that are still laying over the pie.

Fold the two strips back onto the pie and peel back the other three strips. Lay a new strip of dough over the two original strips.

Continue working in this pattern until there are 10 total strips of dough woven to cover the pie.

Cut off remaining dough and roll up the sides decoratively.

Pie # 37: Classic Rhubarb Pie

I love rhubarb pie. Unfortunately, I didn’t get to eat this pie because I baked it as a thank-you gift for Tom and Sheila for sharing their rhubarb with me. If you live in the Portland-area and haven’t been to their market yet, make sure you go as soon as they open for the season! June 1^st – Thanksgiving Day, The Barn is open with all the fresh produce they grow on Sauvie Island.

Rhubarb Pie

(Printable version)

Crust:

All-Shortening Crust

Filling:

6 cups chopped rhubarb

1 cup sugar

6ish tablespoons corn starch

Melted butter and raw sugar (for “beautifying” the top)

Prepare crust and keep in fridge until ready to roll out.

Combine corn starch and sugar. Mix in chopped rhubarb. Pour into unbaked pie shell.

Weave together lattice top (if desired) and brush with melted butter. Sprinkle raw sugar over butter just before placing pie into oven.

Bake at 400⁰ for 15 minutes. Lower temp to 350⁰ and bake for another 45-60 minutes or until crust is golden brown and filling is bubbling.

Pie # 36: Pineapple Rhubarb Pie

Years ago when I was still in high school, the woman who brought equipment parts to our farm brought a Pineapple Rhubarb Pie to share. I thought it was delicious. That memory is what inspired me to search the internet for the perfect Rhubarb/Pineapple combination. If you like sweet and tart pies, bake this in the next few weeks while rhubarb is still in season. I’m lucky enough that my neighbor shared his rhubarb directly out of his field. Thanks to Tom and Sheila for letting me steal harvest some of your crop!

Rhubarb Pineapple Pie (as seen on AllRecipes)

(Printable version)

 

Crust:

All-Shortening Crust

Filling:

1 1/3 cups sugar (After tasting the pie, I would use ¾ cup sugar instead… This is a pretty sweet pie.)

1/3 cup flour

½ teaspoon orange zest

1/8 teaspoon salt

3 cups chopped rhubarb

1 cup drained crushed pineapple

Preheat oven to 425⁰.

In medium bowl, combine sugar, flour, orange zest and salt. Combine rhubarb and pineapple; stir into dry ingredients until blended. Pour into unbaked pie shell. Cover with pie crust.

Bake at 425⁰ for 45 – 50 minutes or until rhubarb is tender when pierced with a fork and filling is bubbly.

Pie # 35: Peanut Butter Chocolate Cream Pie

Do you like chocolate and peanut butter combined? Yes; everyone does. In which case: you will love. this. pie. You probably already know that I'm a huge fan of fruit pies... Cream recipes aren't always on my priority list. But I happen to have a lot of friends and coworkers that loved this recipe so, if you're into cream pies, add this to your pinterest board and plan on making it soon.

Peanut Butter Chocolate Cream Pie
(Printable version)

Crust:
Graham Cracker Crust

Filling:
3/4 cup sugar
3 tablespoons cornstarch
1/8 teaspoon salt
2 1/4 cups whole milk
4 large eggs yolks
2 teaspoons vanilla extract
1/2 cup semisweet chocolate chips
2 tablespoons butter, cut into 1/2-inch pieces
1/2 cup peanut butter chips


Prepare crust and allow to cool completely.

Combine sugar, cornstarch, and salt in medium saucepan. Whisk in milk and egg yolks. Place over medium heat; stir non-stop until mixture starts to thicken and boil. Keep on heat for 1 minute longer. Whisk in vanilla and remove from heat.

Immediately pour half of mixture into small bowl. Stir in chocolate chips and half of butter.

Using a clean whisk, stir the peanut butter chips and rest of butter into remaining custard. Whisk both mixtures (separately) until they are well-combined.

 

Scrape the chocolate custard into the pie shell and smooth with a spoon. Carefully, pour the peanut butter custard over the chocolate custard. Be careful not to mix the custards. Smooth with a spoon and cover (with no air pockets or gaps) using plastic wrap. Chill in fridge or overnight.

Serve with whipped cream.

Pie # 34: Margarita Pie

I made this on a whim in celebration of Cinco de Mayo tomorrow! I plan on having a fantastic day filled with bridal showers and cousins, ending with some tacos and margaritas with great friends. This pie is definitely making an appearance. I combined two recipes from Allrecipes and About.com. Look for an update after I taste-test!

Margarita Pie
(Printable version)

Crust:
1 1/4 cup crushed pretzels
1/4 cup sugar
1/2 cup melted butter

Filling:
1/2 cup fresh lime juice
One 14-oz can sweetened condensed milk
Zest from 1 lime
2 tablespoons tequila
2 tablespoons triple sec
1 cup heavy whipping

Combine pretzel crumbs, sugar and melted butter. Press into 9-inch pie plate and chill in fridge while making filling.

Mix lime juice, sweetened condensed milk and zest in medium/large bowl. Stir in tequila and triple sec. Mix well and add whipping cream and 2 drops green food coloring (optional).

Pour into chilled pie crust and freeze for 5 hours or overnight. Garnish with whipped cream and sliced limes.