Rhubarb Cranberry Pie - Something Edible
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Rhubarb Cranberry Pie

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Rhubarb Cranberry Pie


Servings: Makes a nine-inch pie. It's up to you to decide how many that serves.

Prep Time: 1 hour

Cook Time: 1 hour


The Pie Crust

  • 12 oz all-purpose flour (about 2 1/3 cups)
  • 4 oz butter That's one stick; frozen and cut / spooned out into tablespoon-sized chunks.
  • 4 oz vegetable shortening Cut / spooned out into tablespoon-sized chunks.
  • 1/2 tsp salt
  • 1 Tbsp honey
  • 4 fluid oz water (You likely won't use it all.)
  • The Cranberry Sauce

  • 4 fluid oz blush-style wine
  • 4 oz cranberries (Fresh or frozen; that's about a cup.)
  • 2 1/2 oz sugar (around 1/3 cup)
  • 1 tsp vanilla
  • The Rhubarb

  • 20 oz rhubarb Sliced 1/4 inch thick pieces (Somewhere around 5-6 cups sliced.)
  • 7 oz sugar (about a cup)
  • 3 Tbsps corn starch
  • 1 tsp cinnamon
  • 1/4 tsp salt

  • Instructions: For the crust - (and you'll start this the day before), add the flour and salt to the bowl of a food processor. Divvy up the butter and shortening and add it to the food processor bowl. Briefly pulse 10-12 times or until the largest particles of fat are the size of a pea. Add the honey and 1 oz of water. Give the mess 5 solid pulses and then add the additional water by the ounce followed by 5 pulses until dough comes together (It'll be damn near instant). It usually takes 3 of the 4 ounces of water.

    Divide the dough into 2 portions, roll to 1/2 inch thick discs, wrap with plastic and pop into the freezer for an hour. After the rest in the freezer, unwrap the dough discs to a lightly floured surface, and roll each down to a 1/4 inch thickness. Fold in quarters, and roll back to a 1/2 inch thickness. Re-wrap each disc of dough with plastic and refrigerate overnight before using.

    To start the pie proper- toss the rhubarb with the sugar, corn starch, salt and cinnamon. Set aside and get to work on the sauce.
    Start the cranberry sauce by combining all the respective sauce ingredients into a small saucepan. Starting from a cold burner, cook over medium heat for 15 minutes and then hit the sauce with a sitck blender just enough to break all the berries. Stir the hot cranberry sauce into the rhubarb and let sit while getting the prepared crust ready for a nine inch pie pan. Preheat the oven to 375F. Fill the bottom and then top in a lattice to help evaporate excess liquid.
    When it's time to bake, put the pie pan on a half sheet pan and bake for 55 minutes. You'll want to cover the edge of the crust with foil for the first 35 minutes and then finish the last 20 sans-foil. Cool completely (about 5 hours) before slicing.

    Notes: That prep time is approximate, and most certainly doesn't include any of the hours of rest time that a decent pie crust needs. Besides, good pie ain't ever quick.

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