Best 3 Edna Lewiss Rhubarb Pie Recipes
Edna Lewis' rhubarb pie is a classic dessert that showcases the bright and tangy flavor of rhubarb. This delightful pie features a flaky, buttery crust filled with a sweet-tart rhubarb filling, creating a perfect balance of flavors. Whether you're a seasoned baker or just starting out, this recipe will guide you through the steps of making this timeless dessert, ensuring you create a pie that will impress your family and friends.
Here are our top 3 tried and tested recipes!
EDNA LEWIS'S RHUBARB PIE
The chef and cookbook writer Edna Lewis believed that the key to spring cooking was a light hand, and here she goes easy on rhubarb, sweetening it just a little with sugar and nutmeg. This recipe, which was featured in The Times in 1991, tempers the rhubarb's natural tartness a bit but still allows it through, showcasing the fruit's natural texture.
Provided by Molly O'Neill
Categories project, dessert
Time 1h
Yield 6 servings
Number Of Ingredients 8
Steps:
- To make the crust, put 1 1/2 cups of the flour in a bowl with the salt and lard and combine quickly with fingertips. Add the water and stir to combine; the dough will be sticky. Add the remaining flour, form into a ball and put in refrigerator for 15 minutes.
- Divide the dough in two. Lightly flour a board; roll half the dough to cover the bottom of a 9-inch pie pan and put it in the pan. Flour the board again, and roll out the remaining dough. Using a pastry wheel or a sharp knife, cut the dough into 3/4-inch strips and put on wax paper.
- Preheat the oven to 450 degrees. To make the filling, combine the sugar, nutmeg and cornstarch in a bowl. Sprinkle 3 tablespoons of this mixture on the pastry in the pie pan. Combine the remaining sugar mixture with the rhubarb and fill the pie. Moisten the rim of the pastry with water and make a latticework top over the pie with the dough strips. Crimp the edges well. Bake pie for 40 minutes .
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 13 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 313 milligrams, Sugar 23 grams
MULBERRY RHUBARB PIE
The fruit mixture can be frozen in quarts, and used at a later date.
Provided by Bev T.
Categories Rhubarb Pie
Time 1h
Yield 8
Number Of Ingredients 6
Steps:
- Mix together mulberries, rhubarb, sugar, and flour.
- Pour into unbaked 9 inch pie shell. Dot filling with butter or margarine, and add top crust.
- Bake at 400 degrees F (205 degrees C) for 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Bake until pie is done, about 30 minutes.
Nutrition Facts : Calories 285.2 calories, Carbohydrate 49.8 g, Cholesterol 3.8 mg, Fat 9.2 g, Fiber 2.1 g, Protein 2.6 g, SaturatedFat 2.8 g, Sodium 132.5 mg, Sugar 35.1 g
RHUBARB PIE
Steps:
- To make the crust, put 1 1/2 cups of the flour in a bowl with the salt and lard and combine quickly with fingertips. Add the water and stir to combine; the dough will be sticky. Add the remaining flour, form into a ball and put in refrigerator for 15 minutes.
- Divide the dough in two. Lightly flour a board; roll half the dough to cover the bottom of a 9-inch pie pan and put it in the pan. Flour the board again, and roll out the remaining dough. Using a pastry wheel or a sharp knife, cut the dough into 3/4-inch strips and put on wax paper.
- Preheat the oven to 450 degrees. To make the filling, combine the sugar, nutmeg and cornstarch in a bowl. Sprinkle 3 tablespoons of this mixture on the pastry in the pie pan. Combine the remaining sugar mixture with the rhubarb and fill the pie. Moisten the rim of the pastry with water and make a latticework top over the pie with the dough strips. Crimp the edges well. Bake pie for 40 minutes
Nutrition Facts : @context http, Calories 249, UnsaturatedFat 8 grams, Carbohydrate 32 grams, Fat 13 grams, Fiber 2 grams, Protein 2 grams, SaturatedFat 5 grams, Sodium 313 milligrams, Sugar 23 grams
Tips:
- To make the perfect rhubarb filling, choose fresh, firm rhubarb stalks. Cut them into 1-inch pieces and toss them with sugar and flour.
- Use a combination of all-purpose flour and cornstarch to thicken the pie filling. This will prevent the filling from being too runny or too thick.
- Don't overcook the rhubarb filling. It should be cooked until the rhubarb is tender but still holds its shape.
- For a flaky pie crust, use a combination of butter and shortening. Cut the butter and shortening into small pieces and work them into the flour until the mixture resembles coarse crumbs.
- Roll out the pie dough on a lightly floured surface. This will prevent the dough from sticking to the rolling pin.
- To prevent the pie crust from shrinking, trim the edges of the dough before baking.
- Bake the pie in a preheated oven. This will help the pie crust to rise and brown evenly.
- Let the pie cool completely before serving. This will allow the filling to set and the flavors to meld.
Conclusion:
Edna Lewis' rhubarb pie is a classic Southern dessert that is perfect for any occasion. With its sweet and tart filling and flaky crust, this pie is sure to be a hit with everyone who tries it. Whether you're a seasoned baker or a novice in the kitchen, this recipe is easy to follow and will yield delicious results.
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