Best 7 Pa Dutch Rhubarb Pie Recipes
From the rolling hills of Pennsylvania Dutch Country comes a culinary treasure that marries tart and sweet in a flaky crust: pa dutch rhubarb pie. With its origins in the 18th century, this pie is a testament to the region's rich agricultural heritage and resourceful culinary traditions. As rhubarb season graces us with its vibrant stalks, let's delve into the secrets of crafting the perfect pa dutch rhubarb pie, a delightful symphony of flavors that will tantalize your taste buds and transport you to the heart of this charming countryside.
Check out the recipes below so you can choose the best recipe for yourself!
DUTCH RHUBARB PIE
"I love mixing rhubarb with different fruits, combining its tart goodness with something sweet," says Pam Cheney, who farms 40 acres of rhubarb in Onalaska, Washington. Her pie starts with a prepared crust, is filled with rhubarb and raspberries, and its topped with streusel.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 6-8 servings.
Number Of Ingredients 12
Steps:
- Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. In a large bowl, combine the rhubarb, raspberries, sugar, flour, vanilla and egg. Pour into crust; sprinkle with nutmeg. In a small bowl, combine the topping ingredients; sprinkle over filling., Bake at 350° for 35-40 minutes or until filling is set and crust is golden brown (if needed, cover edges loosely with foil during the last 10 minutes to prevent overbrowning). Cool on a wire rack.,
Nutrition Facts : Calories 321 calories, Fat 12g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 156mg sodium, Carbohydrate 50g carbohydrate (29g sugars, Fiber 3g fiber), Protein 3g protein.
RHUBARB PIE
The BEST old-fashioned Rhubarb Pie recipe made sweet and tart from fresh rhubarb, and so delicious paired with our flaky pie crust!
Provided by Lauren Allen
Categories Dessert
Time 1h30m
Number Of Ingredients 7
Steps:
- Preheat oven to 400 degrees F.
- Add bottom crust to pie plate.
- In a large bowl combine the sugar, tapioca flour, and zest. Add rhubarb and toss to coat.
- Sprinkle 1 tablespoon coarse sugar over the bottom of the pie crust, to help keep it from getting soggy. Pour rhubarb mixture into pie pan.
- Cut butter into small pieces and dot over the top of the rhubarb filling.
- Roll out second pie crust and place on top. Trim, seal and flute edges and cut a few slits (a small X) on top to allow air to escape.
- Bake at 400 degrees F for about 1 hour (tent the top of the pie loosely with aluminum foil part way through cooking to keep the crust from browning too much).
- Remove from oven and allow to cool for at least 4 hours before cutting. After it cools, refrigerate for up to 4 days.
Nutrition Facts : Calories 245 kcal, Carbohydrate 43 g, Protein 2 g, Fat 8 g, SaturatedFat 3 g, TransFat 1 g, Cholesterol 6 mg, Sodium 110 mg, Fiber 2 g, Sugar 26 g, UnsaturatedFat 4 g, ServingSize 1 serving
CLASSIC HOMEMADE RHUBARB PIE
This classic homemade rhubarb pie recipe is one that I have enjoyed since I was a kid. Homemade pie crust with a simplest rhubarb filling. My favorite spring pie!
Provided by Laurie McNamara
Categories Desserts & Sweet Treats
Time 1h30m
Number Of Ingredients 7
Steps:
- Position an oven rack in the lower third of your oven and then preheat your oven to 425°.
- Roll out the pie dough to fit a 9-inch pie plate, leaving a couple inches overhang. Keep chilled.
- In a large mixing bowl, combine the chopped rhubarb with the sugar, flour and salt.
- Add the filling to the bottom prepared crust and dot with the butter.
- Drape the top crust over the filling, trim the excess dough and fold and crimp the edges.
- Brush the top of the pie crust with milk or heavy cream and sprinkle with granulated sugar. With a paring knife, make slits in the center so any steam may escape.
- Bake in your preheated oven for 25 minutes. Then reduce the temperature to 350° and bake for an additional 30 minutes more, or until the filling is bubbling and the pie crust is golden brown.*
- Allow the pie to cool completely before slicing.
- Serve with vanilla ice cream.
Nutrition Facts : ServingSize 1 slice, Calories 400 kcal, Carbohydrate 40 g, Protein 2 g, Fat 27 g, SaturatedFat 17 g, Cholesterol 71 mg, Sodium 517 mg, Fiber 2 g, Sugar 27 g, TransFat 1 g, UnsaturatedFat 8 g
PA DUTCH RHUBARB PIE RECIPE
Provided by RuthLouise
Number Of Ingredients 7
Steps:
- Cut rhubarb into small pieces. Arrange rhubarb piece in an unbaked pie shell. Combine the sugar and flour, add egg yolks and lemon juice. Stir into a smooth paste. Pour this mixture over rhubarb. Cover with meringue made from the egg white. Bake for 10 min at 425 degrees. Then reduce heat to 325 degrees and bake for an additional half-hour.
DUTCH RHUBARB PIE
'I love mixing rhubarb with different fruits, combining its tart goodness with something sweet,' says Pam Cheney, who farms 40 acres of rhubarb in Onalaska, Washington. Her pie starts with a prepared crust, is filled with rhubarb and raspberries, and its topped with streusel.
Provided by Allrecipes Member
Time 50m
Yield 6
Number Of Ingredients 11
Steps:
- Line a 9-in. pie plate with pastry. Trim to 1/2 in. beyond edge of plate; flute edges. In a bowl, combine the rhubarb, raspberries, sugar, flour, vanilla and egg. Pour into crust; sprinkle with nutmeg. In a small bowl, combine the topping ingredients; sprinkle over filling.
- Bake at 350 degrees F for 35-40 minutes or until filling is set and crust is golden brown (if needed, cover edges loosely with foil during the last 10 minutes to prevent overbrowning). Cool on a wire rack.
Nutrition Facts : Calories 420.5 calories, Carbohydrate 63.6 g, Cholesterol 46.3 mg, Fat 17 g, Fiber 5.3 g, Protein 5 g, SaturatedFat 6.4 g, Sodium 213.7 mg, Sugar 36.7 g
PENNSYLVANIA DUTCH CORN PIE
This is my mom's corn pie. We grew up eating this and loving it in the heart of Amish country. It is a very hearty dish, and easy to make. Give this one a try before you decide you won't like it. Corn takes on a whole different flavor made this way. Some people add cooked chicken to the pie as well.
Provided by IMLIZARD
Categories Side Dish Vegetables Corn
Time 1h10m
Yield 8
Number Of Ingredients 8
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- In a saucepan over medium heat, stir together the potato, whole kernel corn, creamed corn, hard cooked eggs, salt, pepper and milk. Simmer for about 15 minutes.
- Press one of the pie crusts in to the bottom and up the sides of a 9 inch pie plate. I like to use clear glass so I can check the bottom crust for doneness. Pour the hot filling into the crust. Dot with pieces of butter. Cover with the top crust, and flute the edges to seal. Cut a few slits in the top crust to vent steam. Place on a cookie sheet that has been lined with aluminum foil for easy clean up.
- Bake for 30 minutes in the preheated oven, then reduce the temperature to 350 degrees F (175 degrees C). Bake for an additional 10 minutes, or until the crust is browned. Serve hot.
Nutrition Facts : Calories 417.1 calories, Carbohydrate 52 g, Cholesterol 84.5 mg, Fat 20.7 g, Fiber 4.5 g, Protein 9.2 g, SaturatedFat 5.9 g, Sodium 623.7 mg, Sugar 4.9 g
PA DUTCH PUMPKIN PIE RECIPE
Provided by RuthLouise
Number Of Ingredients 10
Steps:
- Place all ingredients in a bowl. Beat well with a rotary egg beater. Chill and pour into an unbaked pie shell. Bake for 10 min at 450 degrees. Reduce heat to 325 degrees. When the surface of pie filling turns light brown, test by inserting a knife. If it comes out clean the pie is finished baking.
Tips:
- If you don't have fresh rhubarb, you can use frozen rhubarb. Just thaw it before using.
- If you don't have a food processor, you can chop the rhubarb by hand. Just be sure to chop it into small pieces.
- If you don't have a rolling pin, you can use a glass or even a wine bottle to roll out the pie crust.
- If you don't have a pie plate, you can use a 9-inch round cake pan.
- Be sure to preheat your oven before baking the pie.
- Don't overfill the pie crust. Leave about an inch of space around the edges.
- Bake the pie until the crust is golden brown and the filling is bubbling.
- Let the pie cool for at least 15 minutes before serving.
Conclusion:
Rhubarb pie is a classic dessert that is perfect for any occasion. It is easy to make and can be enjoyed by people of all ages. The combination of tart rhubarb and sweet sugar is simply irresistible. So next time you are looking for a delicious and easy dessert, give rhubarb pie a try. You won't be disappointed.
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