Rhubarb Pie with Vanilla, Strawberries and Lemon Balm
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4.5 oz all-purpose flour3.5 oz whole wheat flour¼ tsp baking powder½ tsp salt4.6 oz vegetable shortening, 1 oz tallow or lard6 tablespoons ice water---Filling:5 cups sliced rhubarb¾ cup sugar, divided¼ teaspoon cinnamon4-5 leaves minced lemon balm (optional)½ cup 100% fruit strawberry jam½ tsp vanilla¼ cup tapioca flour ---1 tsp raw sugar
In a large bowl, combine the rhubarb with ¼ cup sugar, cinnamon and lemon balm. Cover and let stand 2-3 hours.
Drain the juice and set aside.
Heat the oven to 425F.
Combine the flours, baking powder and salt in a bowl.
Cut in the shortening and tallow until the mixture resembles coarse meal.
Sprinkle in the water, a tablespoon at a time, stirring with a fork until blended.
Divide into two balls, one about ⅔ of the mass, the other the remaining third.
Wrap the smaller ball in plastic and set aside.
Roll out the larger ball to about 11” in diameter and place in a 9” pie pan, pressing it into place.
Sprinkle bottom with raw sugar and place in the fridge.
Add the jam and vanilla to the rhubarb mixture.
Whisk together the remaining sugar and tapioca flour and fold through the rhubarb mixture until thoroughly incorporated.
Roll out the top crust and cut to make a pattern / lattice (if you want a solid top, you’ll need to multiply the crust recipe by 1.5).
Place the top crust over the rhubarb and place pie on a cookie sheet. Brush with egg wash or milk if desired.
Bake for 15 minutes, then reduce the heat to 350F bake 30 minutes longer.
Serving Size: Makes one 9" pie, 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Drain the juice and set aside.
Heat the oven to 425F.
Combine the flours, baking powder and salt in a bowl.
Cut in the shortening and tallow until the mixture resembles coarse meal.
Sprinkle in the water, a tablespoon at a time, stirring with a fork until blended.
Divide into two balls, one about ⅔ of the mass, the other the remaining third.
Wrap the smaller ball in plastic and set aside.
Roll out the larger ball to about 11” in diameter and place in a 9” pie pan, pressing it into place.
Sprinkle bottom with raw sugar and place in the fridge.
Add the jam and vanilla to the rhubarb mixture.
Whisk together the remaining sugar and tapioca flour and fold through the rhubarb mixture until thoroughly incorporated.
Roll out the top crust and cut to make a pattern / lattice (if you want a solid top, you’ll need to multiply the crust recipe by 1.5).
Place the top crust over the rhubarb and place pie on a cookie sheet. Brush with egg wash or milk if desired.
Bake for 15 minutes, then reduce the heat to 350F bake 30 minutes longer.
Serving Size: Makes one 9" pie, 12 slices
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Nutritional Info Amount Per Serving
- Calories: 276.6
- Total Fat: 13.4 g
- Cholesterol: 8.4 mg
- Sodium: 2.8 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 2.2 g
- Protein: 2.9 g
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