Welcome to filtsai.com! | Home | WAP | | Contact | Register | Login
Christ | Cars | Woodworking | Condo | Nutrition | Wifetest | Pictures | Japan
Cooking: savory | sweet | techniques | uncategorized | all recipes
Ginger Peach Rhubarb Pie

printable version (new window) | back to recipe list
Source: me
Yield: 1 Pie
Serving Size: 1 Slice
Servings: 8

I saw some nice bright rhubarb at the store and thought I'd give it a whirl.

Preheat oven to 450 degrees.

Prepare a 9" pie crust, either frozen or homemade.

Blanch the peaches in boiling water for 30-60 seconds, then in cold water to stop the cooking. Then you can use a towel to rub off the skin instead of peeling them. Slice the peaches.

Wash and chop the rhubarb much as you would celery.

Combine the peaches and rhubarb in a bowl with the sugar, ginger and flour. Mix until the peaches are coated. Pour into the pie crust and spread evenly.

Top the filling with the pat of butter, then cover the pie with a second pie dough. Seal the edges and use a knife to poke a couple holes in the top to vent steam.

Bake at 450 for 15 minutes, then reduce the temperature to 350 and bake for 40 minutes more or until the crust is golden brown and the filling thick and bubbly.

Let cool at least one hour, preferably more to let the filling set more.

If you don't like or can't find rhubarb, you can use 3 peaches instead. If you don't like ginger, you can cut it in half or use twice as much ground cinnamon instead. You can also leave off the butter if you want.

Ginger Peach Rhubarb Pie
Ingredient Amount Calories Fat (g) Carbs (g) Prot (g)
6 Small 186 1.2 45 4.2
Butter, Unsalted
1 Tablespoon 102 11.5 0 0.1
Ginger, Ground
0.5 Teaspoon 3 0.1 0.6 0.1
3 Stalk 33 0.3 6.9 1.5
Flour, AP
6 Tablespoon 171 0.5 35.8 4.8
Sugar, Brown
1 Cup 856 0 220.8 0
Total: 1351 13.6 309.1 10.7
Per Serving: 169 1.7 38.6 1.3

Copyright © 1999-2018 filtsai.com and Basement Productions Syndicate