Rhubarb pies in the oven

Step-by-step preparation

Cooking time: 2 hr 30 mins

1. STEP 1

   

   How to make rhubarb pies in the oven? First of all, prepare the dough. Prepare food for him. Milk is suitable for any fat content. Instead of butter, you can use margarine or shortening. Sift the flour first.

2. STEP 2

   

   How to make the dough? Mix dry instant yeast with flour. If you are not using instant yeast, use it according to the instructions on the package.

3. STEP 3

   

   Melt the butter in any convenient way.

4. STEP 4

   

   Dissolve sugar and salt in milk, add melted butter.

5. STEP 5

   

   Combine dry and liquid ingredients and mix.

6. STEP 6

   

   Knead the dough for 10-15 minutes until smooth, it should stop sticking to your hands and become smooth and elastic. If during kneading the dough seems too stiff, add a little more milk; if it’s too liquid, add flour.

7. STEP 7

   

   Form the dough into a ball, place it in a bowl and cover with a towel. Leave to rise in a warm place for 1 hour.

8. STEP 8

   

   Meanwhile, prepare the filling. Prepare food for her. Wash and dry the rhubarb stems. The amount of sugar will depend on your taste.

9. STEP 9

   

   How to make the filling? Free the rhubarb from the top film and hard veins.

10. STEP 10

    

    Cut it into random pieces.

11. STEP 11

    

    Place in a saucepan and add just a little water.

12. STEP 12

    

    Add sugar (I recommend adding half a portion of sugar first and then taste it).

13. STEP 13

    

    Place the saucepan with the rhubarb over low heat and bring to a boil.

14. STEP 14

    

    Simmer rhubarb over low heat until soft, about 3-4 minutes. At this stage, taste the filling for sugar and add to taste. It must be said that rhubarb is quite sour, and you may need a lot of sugar. Rhubarb will release juice when cooked.

15. STEP 15

    

    At the very end, add semolina to the filling, stir, let it boil and then remove from heat. The filling will thicken immediately and will become even thicker as it cools.

16. STEP 16

    

    The filling is ready, leave it to cool.

17. STEP 17

    

    After an hour, the dough should have doubled in volume.

18. STEP 18

    

    Punch it down and divide it into small pieces, about the size of a chicken egg. Roll each piece into a ball.

19. STEP 19

    

    Mash each piece with your hands or roll it into a flat cake with a rolling pin.

20. STEP 20

    

    Place some filling in the middle.

21. STEP 21

    

    Seal the edges well to form a pie.

22. STEP 22

    

    Place the pies on a baking sheet lined with baking parchment and grease the top with vegetable oil - this is an additional guarantee that the filling will not leak out. Turn on the oven to the lowest heat (50°C) and place a baking tray in it to proof for 10-15 minutes.

23. STEP 23

    

    Then bake the pies at 180 degrees until golden brown. Baking time depends on your oven, my pies were ready in 35 minutes.

24. STEP 24

    

    Sprinkle the cooled pies with powdered sugar.

25. STEP 25

    

    Bon appetit!

Comments on the recipe

Milada

22.09.2023

5

I think I will like these pies. I also bake a simple and very tasty charlotte with rhubarb, try it.

Tatiana

22.09.2023

5

Nastenka - clever girl, rhubarb is a wonderful plant! It blooms so beautifully, and I also love its big burdocks. But I almost didn’t use it in cooking, although I saved one recipe (if I succeed, I’ll publish it). In the meantime, I’ll enjoy your pies. A very interesting use of semolina. Thank you!

Ira

22.09.2023

4.8

nasstin, an excellent recipe for pies with an unusual but healthy filling, the main thing is not to overeat such yummy stuff. And the color is such a beautiful light green! Isn't the filling bitter? Thank you very much for the recipe!

Viktor-i

22.09.2023

4.8

A very interesting recipe. I’ll try it. But I’ll probably replace the semolina with starch.