Summer keeps rolling along, as does my rhubarb plant. While the pears are not quite ripe yet, I did need to make room in my freezer and had a bag of Asian pears from last season that I quickly froze. Toss in some Washington blueberries, zest and cinnamon and you have yourself a tasty pie. This recipe makes enough for two full size pies but I only had one full crust, so I obtained another package of ready made dough (because I don’t make crust, it disappoints me) and made up some ugly mini open faced pies. Ugly mini pies taste good! Rustic yum! You could also freeze the other portion of filling for another time or make a quick crisp with it.
Use whatever berry you had handy: black, rasp or straw would all pair quite nicely. Fresh or frozen. I used Asian pears as that is what grows in my yard and I like their crunch but any other pear would be just fine. Other options might include trying apple or adding ginger. This pie is not runny and the rhubarb is soft and just the right amount of tart. The pears are mellow and smooth.
- Pie crust: enough for two full size pie bottoms and tops (3-4)
- 1 cup granulated sugar
- 3/4 cup brown sugar, not too too tightly packed
- 1 1/4 pound of rhubarb sliced about 1/4 to 3/8 inch
- 4-5 cups pears, pealed, cored, sliced and diced
- 2 1/2 cups blueberries
- 3/4 cup flour
- Orange zest from one orange
- 2 tablespoon juice squeezed from orange
- Lemon zest from a small lemon (optional)
- 1 tablespoon cinnamon
- A spoon full or two of milk for crust to help brown and extra sugar and cinnamon to sprinkle
- Slice up rhubarb and toss with the sugars to start macerating.
- Zest the orange and lemon and toss with rhubarb and sugar.
- Peal, core, slice and dice the pears. Toss in with rhubarb and sugar.
- Let this sit if you can for a while to macerate. Turn on the oven to 425 F to preheat.
- Add the berries, cinnamon and flour. Stir all together until mixed.
- Scoop filling into the prepared pie crust. Remember there is enough filling for two pies!
- UNLESS you are using the Breville Pie Maker or doing a hand pie. For this option, you need to cook the filling first. Put in a saucepan on the store and turn on the heat. Stir and bring to a boil, keep stirring. The filling should start to thicken and rhubarb will get a little bit softer.
- For the full size pie, once filling is in, add the top crust, either a full covering with slits or lattice.
- Brush crust with milk, sprinkle with sugar. Egg wash is also an option.
- Place pie pans on a cookie sheet and then into the oven to bake for 40 to 60 minutes depending. You want to the filling to be bubbling and crust to be nice and brown but not burnt.
- When done baking, let the pie cool a while before serving with vanilla ice cream or whipped cream.
- For the Breville mini pie option, I did not have puff pastry on hand so these pies were made open faced. I did place a piece of tin foil over them once in the pie maker to minimize the mess on the top to clean up. Worked marginally well.
Other Odds and Hens Rhubarb recipes:
- Rhubarb Dream Bars
- Savory Rhubarb, Wilted Chard & Sausage
- Seasonal Dessert Idea: Rhubarb Apple Fig Cake
- Rhubarb Custard with Meringue
- This recipe is encouraged by an epicurious version