Rhubarb Pie with Vanilla, Strawberries and Lemon Balm
Nutritional Info
- Servings Per Recipe: 12
- 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
View full nutritional breakdown of Rhubarb Pie with Vanilla, Strawberries and Lemon Balm calories by ingredient
Introduction
The standard strawberry rhubarb formula gets twisted with this version, which uses 100% fruit strawberry jam for convenience without loss of fresh fruit flavour. The filling gets added notes of vanilla, cinnamon and lemon balm for a true bakery wonder! The standard strawberry rhubarb formula gets twisted with this version, which uses 100% fruit strawberry jam for convenience without loss of fresh fruit flavour. The filling gets added notes of vanilla, cinnamon and lemon balm for a true bakery wonder!Number of Servings: 12
Ingredients
-
4.5 oz all-purpose flour
3.5 oz whole wheat flour
¼ tsp baking powder
½ tsp salt
4.6 oz vegetable shortening,
1 oz tallow or lard
6 tablespoons ice water
---
Filling:
5 cups sliced rhubarb
¾ cup sugar, divided
¼ teaspoon cinnamon
4-5 leaves minced lemon balm (optional)
½ cup 100% fruit strawberry jam
½ tsp vanilla
¼ cup tapioca flour
---
1 tsp raw sugar
Tips
I rendered my own tallow, which gives the crust an "old fashioned doughnut" taste. Otherwise good quality lard works - I haven't done this crust with all shortening.
Directions
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.