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Topic: Rhubarb-Raspberry Pie  (Read 864 times)
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hat-and-bag-lady
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« on: August 22, 2018 07:42:17 PM »



A neighbour shared her bounty of Raspberries! I decided to make a Rhubarb-Raspberry pie.
I went into my backyard and grabbed a few of the thinnest stalks still around. I washed and chopped them: I used about 1 1/2 Cups. Then added 2 1/2 C Raspberries, and followed the directions. (I put a bit of lemon juice onto the rhubarb before adding the raspberries. And, I added the quick-cooking Tapioca)

Mum's Never-fail Pastry
5 1/2 C. Flour
1 1/2 tsp. Salt
3 tsp. Baking Powder
1 lb. Shortening
1 egg
1 Tblsp. Vinegar

Mix flour, salt, and baking powder well. With a pastry blender, cut in shortening until the consistency of coarse meal with a few larger pieces.
Break egg into a measuring cup and beat slightly. Add vinegar. Fill to the three-quarter cup mark with cold water, and blend together.
With a fork, gradually stir in liquid mixture into flour mixture. Add only enough liquid to make dough cling together, and clean easily from the bowl.

Makes 3 Double-crust pies.
(Can be wrapped in Saran-wrap plastic to store. Be sure to label as pie dough, and Date made. Can be frozen for up to 3 months.)

Berry pie with fresh fruit
Makes gooseberry, currant, BlackBerry, raspberry, strawberry, blueberry, huckleberry, or Loganbery.
4 C. Fresh fruit
2/3 - 1 C. Sugar (or more)
1/4 C. Flour
1 1/2 Tblsp. Lemon Juice OR 1/2 tsp. Cinnamon
If fruit is really juicy, add 2 tsp. quick-cooking Tapioca

Preheat oven to 450F . Line a pie plate with bottom crust.
Mix all ingredients in a bowl. Let stand while rolling out top crust. Dump berry mixture into bottom crust, dot with butter, cover with top crust. Flute edge.
Slash top (use a fork to put berry initial in middle of top crust. "H" for Huckleberry, for example)
Bake in 450F oven for 10 minutes.
Reduce heat to 350F. Bake 35 to 40 minutes more or until golden brown.

*Note: let pie cool completely before cutting, or filling will be runny.
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A.T. Morel
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« Reply #1 on: August 23, 2018 05:46:53 AM »

That looks delicious!  Good idea, adding the tapioca to keep things from being too juicy.  Smiley
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craftylittlemonkey
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« Reply #2 on: August 23, 2018 08:02:28 AM »

It does look delicious! I add tapioca to fruit crumbles, it works great and is gluten-free as well.
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cmarion3
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« Reply #3 on: August 23, 2018 01:15:53 PM »

I love Raspberry/Rhubarb! My favorite, though blueberry/rhubarb is pretty good too. I just make crisps these days to cut down on the carbs and the time and I can scale to the amount of fruit I have on hand. I make an oatmeal/oat flour/butter/sugar/cinnamon topping for my gluten-free friends. And for the vegans in the crowd, I substitute oil for the butter. No one ever seems to mind.

I want a piece of that PIE!
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hat-and-bag-lady
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« Reply #4 on: August 23, 2018 02:46:39 PM »

Thank you.
It is a very tasty pie. Its a bit sweeter than Id expected, but its very tasty.
I remember my Mum made it: she used fewer raspberries, and more (bigger chunked) Rhubarb. I wasnt as fond of it. I think thats about the only pie shed made that I wasnt fond of.
If I make another, I might use less sugar.
(Hubby wanted whipping cream, but were out.)
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A.T. Morel
Nou
« Reply #5 on: August 26, 2018 05:50:51 PM »

This looks so yummy!  I had no idea about the tapioca secret.  I want to try it!  Thanks for sharing!
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hat-and-bag-lady
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« Reply #6 on: August 27, 2018 03:26:01 PM »

This looks so yummy!  I had no idea about the tapioca secret.  I want to try it!  Thanks for sharing!
Youre welcome. The kind I have is called, Minit Tapioca; its a quick cooking tapioca that isnt huge balls, but not all tiny, either. It does absorb all the excess liquid, and it makes sure that your pie isnt excessively juicy, or liquidy
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craftylittlemonkey
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« Reply #7 on: August 27, 2018 04:25:43 PM »

Ohhh, tapioca pearls! I am using tapioca starch, it's the same as corn starch.
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"Always use the good beads, the good fabric and the good yarn. Life is too short to leave it waiting in stash." ~ Edel C

I'm not online as much as I used to be, don't panic if it takes a while for me to reply to things Smiley.
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