Canned Rhubarb And Pear Pie Filling Food
NANCY'S -EXTRA CREAMY RHUBARB PEAR PIE
I went to my rhubarb patch this morning, 6/22/12 ..thinking to make a litle rhubarb syrup..but was happy to see maybe, enough for a pie. But while cutting up the rhubarb there was only 2 cups.I needed 3. thinking what to do..I remembered Grandma telling me to add a cut up apple to blueberry pie...for the needed flavor...
Provided by Nancy J. Patrykus
Categories Other Snacks
Time 1h
Number Of Ingredients 9
Steps:
- 1. Pre-heat oven to 425F. Make pie crust...put in pie plate.
- 2. In a bowl add cut up rhubarb, and pears. Mix.
- 3. In a seperate bowl, add eggs,sugar, flour, vanilla,and whipping cream. Mix Well.
- 4. Add filling mixture to the rhubarb, and pears. Fold in.
- 5. Pour into the pie shell. Sprinkle with cinnamon . Ad a couple dabs of butter to the top.This makes it's own crunch topping. Bake 45 minutes. Cover the crust rim 1/2 way thru..with aluminum.
- 6. Remove and cool. Refrigerate till serving time. It needs no whipped cream... it is baked right in the pie!! This turned out so creamy,smooth, yummy, sweet, tart flavor with just a touch of cinnamon and vanilla... A sure winner... I have made ,many different rhubarb pies in my lifetime.But this recipe will always be number one in my home. Once you try it..you may agree with me..Nancy 6/22/12
CANNED RHUBARB AND PEAR PIE FILLING
Make and share this Canned Rhubarb and Pear Pie Filling recipe from Food.com.
Provided by southern chef in lo
Categories Pie
Time 45m
Yield 5 quarts
Number Of Ingredients 8
Steps:
- Slice the rhubarb into 1/2 inch slices. Add 2 cups of sugar, orange juice, and vanilla to the rhubarb in a heavy saucepan. Mix well and set aside.
- Peel, core, and dice the pears. Place cut pears in water containing ascorbic acid until all the pears are diced. Add the rest of the sugar, orange peel, mace, and cinnamon to the rhubarb mixture. Stir well and bring to a boil.
- Drain the pears, add to the mixture and cook for 3 minutes longer.
- Ladle into hot jars. Release the air bubbles, clean the rims, seal, and process in a water bath or 25 minutes.
Nutrition Facts : Calories 955.5, Fat 1.6, SaturatedFat 0.3, Sodium 22.8, Carbohydrate 243.2, Fiber 20.1, Sugar 204.8, Protein 5.9
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- In a large bowl, mix together the flour, sugar and salt. Using a box grater, grate the cold butter atop the flour mixture. Working quickly, and using your hands, break the butter bits into the flour until they're evenly distributed and resemble the size of small peas.
- Add 3/4 cup of water and mix. The mixture will be shaggy at this point. From here, add 1 tablespoon of water at a time until the dough comes together (I usually need to add 3 to 4 tablespoons). Flour your counter and dump the dough onto it. Knead a few times more until it comes together. Divide the dough by setting aside 1/3 of the dough (eye ball this measurement; this will act as the bottom of the pie, you want more for the top). Forming two discs, one smaller than the other. Wrap the discs in plastic wrap and transfer to the refrigerator to chill for at least 1 hour, ideally overnight.
- Remove the first disc of dough from the refrigerator and allow to come to room temperature for 10 minutes. Liberally flour your work surface and rolling pin. Begin to roll the dough, being sure to rotate it every so often to avoid sticking, to a 13x10inch rectangle. Use your quarter baking sheet as a guide. Wrap the dough around the rolling pin and unroll it over the baking sheet. Gently fit the dough into the bottom and up the sides. Trim the dough around the pie tin, leaving a 1-inch overhang. Add your filling and transfer the pie to freezer while you roll out the second disc of dough.
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