Plenty Sweet Life

Grandma's Recipes One By One!

Orange Rhubarb Pie

on May 27, 2016

I love that Grandma and her sisters were so willing to try new and unique recipes to serve their friends and family. Speaking of those sisters, I found a new photo from the mid 1930’s of grandma and two of her sisters at her older sister’s wedding. I absolutely LOVE the look on Grandma’s face on this one (she’s the one on the right). This is a bit of a candid photo, especially for a wedding, and we know that they didn’t take candid photos very often. Usually these type of photos were fairly formal, but that’s why I love it so much! This shot was taken out the back door of the church they were members of their whole lives. Look at those glorious bouquets they’re carrying! I wonder if the flowers came from their own garden?

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They look like they’re having a great time and that they’re very happy for the sister getting married! They were a very close family and each wedding had to be a very exciting event. It wouldn’t be too long after this and Grandma would be marrying her handsome groom, too!

This recipe for Orange Rhubarb Pie is no exception to the sisters trying different kinds of recipes. It’s not like any pie I’ve ever made before, and I love it! My family loved it, too. In fact, my husband loved it so much that he declared it his #2 favorite behind Blueberry Pie. Now that’s really saying something!

Orange Rhubarb Pie

Orange Rhubarb Pie 2

This is a very delicious pie!

Here is the recipe as I made it:

Orange Rhubarb Pie

Combine:

1 cup sugar

1/4 cup flour

1/4 teaspoon salt

Stir together:

3 Tablespoons orange juice concentrate

1/4 cup butter, melted

3 egg yolks, slightly beaten

Add to the dry ingredients.

Stir in:

2 1/2 cups rhubarb

Beat to stiff peaks:

3 egg whites

Gradually add in:

1/4 cup sugar

Fold egg whites into rhubarb mixture.

Pour into unbaked pie shell (I used the pie crust recipe on my post Apple Pie with Old-Fashioned Pie Crust).

Top with:

1/3 cup walnuts, chopped

Bake at 375 degrees for 15 minutes, turn oven down to 325 degrees and bake 40 more minutes or until brown.

Cover edges with foil if needed.

Store in refrigerator.

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This is the unique part of the pie – folding in the egg whites instead of making a meringue.

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When I made the pie crust from the recipe noted above, I halved the recipe to just get one crust. Or you can do two crusts, freeze one, and have an extra one ready when you feel like making another pie. I had a bit of the filling left over so I put it into a small ramekin and baked that, too. See how puffed and golden brown the filling gets!

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This pie is perfect with a bit of softly whipped cream. That little bit of citrus in there is so good and unique!

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The pie was soft and light and eggy and absolutely delicious!

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This was the pie on the second day. You can see that it firmed up a bit and was still delicious! Putting it into the refrigerator was a great idea. I would do that before serving next time, just because it firmed up and I liked that better. You really should try this unique pie at your next family gathering! It’s a bit different, but that’s what you’ll like about it!

 

 

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One response to “Orange Rhubarb Pie

  1. […] Cake, Rhubarb Bread, Rhubarb Muffins, Rhubarb Cream Delight, Rhubarb Crunch, Rhubarb Crunch #2, Orange Rhubarb Pie, Rhubarb Jam, Rhubarb Torte, and Rhubarb Sauce. When I planted my first rhubarb plant many years […]

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