Bellflower Blends Super Simple Caramel Rhubarb Cast Iron Pie
When you need something sweet and tart, and you only have an hour!
My mom, a busy hospital nursery nurse and mother of four, would on special occasions, make a delicious pie using Granny Smith Apples, apple pie spices, sugar, and apple cider. The sweet-tart flavor was amazing, and I’ve recreated those long-ago notes in this sugar. Tastes amazing in warm apple cider, used in baking, sprinkled on top of your apple pie, or rimming an Appletini!
Pouches come in four sizes: 1 oz, 3 oz, 5.2 oz, and 12 oz.
Other special sizes and our line of Gift Packages can be ordered on our “Gifts” page. We also do weddings, showers, bachelor and bachelorette, and other special order party gifts.
We use Certified Organic ingredients whenever available.
Vegan. Non-GMO. Kosher.
Allergy Alert: No wheat, soy, nuts, sesame, dairy, or gluten is included in our recipes, but it’s made and packaged in a Certified Commercial Kitchen that handles a wide variety of foods. So err on the side of caution if even trace amounts of allergens are dangerous for your health.
Ingredients:
Ingredients: Organic Cane, Turbinado, Demerara Sugars, Fresh Organic Apple Cider, Lemon Sugar, Cinnamon Sugar, Apple Cider "Sugar Cubes" (Organic Apple Cider, Cinnamon, Cloves, Nutmeg, Allspice, Ginger, Mace), Spice Sugar (Cinnamon, Nutmeg, Allspice, Ginger, Mace, Cardamon, Star Anise), Spiced Sugar (Organic Apple Cider, Cinnamon, Cloves, Nutmeg, Ginger, Mace), Indian Sugar Cubes Crystals (Cheeni), Belgian Beet Brown Rock Sugar, Organic Vanilla Sugar, Organic Rapadura Sugar, Organic Date Sugar, Yellow, Orange & White Sparkling Sugar (Cane Sugar Crystals, Yellow #5, Food Grade Carnauba Wax), Citric Acid, Red Food Coloring (Water, High Fructose Corn Syrup, Glycerin, Sugar, FD&C Yellow 6 (E110), Modified Food Starch, FD&C Red 3 (E127), Sodium Benzoate, Potassium Sorbate, Carrageenan Gum, Ta FD&C Blue 1 (E133), Xamthan Gum, Citric Acid).
Note: Alcohol Content of final product: > .5%
Suggested Uses:
Sprinkle in or on top of your next pie, cupcakes or cookies
Use in your oatmeal.
Rim your next specialty drink.
Use in any beverage, hot or cold.
For more ideas, see our “Uses” and “Recipe” pages at this site!
BB Tip: If you want to use this sugar in recipes, a quick couple of pulses in a food processor will make the larger pieces smaller for baking, rimming your favorite cocktail, sprinkling atop sweet baked goods, and more…
BB Note: In our efforts to give you the most pure ingredients, you may find bits of Vanilla Bean seed, zest, and spice specks at the top and bottom of your coffee or tea cup. These are edible and are part of what makes our blends honest and genuine.
Warning: All sugar pieces can be rock hard and can have a real crunch unless melted in something warm.
HOW TO MAKE:
Sometimes I get inspired to make a “homemade” dessert at the last minute. This recipe is the best of all worlds, I think: Uses Pre-made crust that takes seconds to defrost from freezer to pie plate, rhubarb is just a quick wash and chop from being ready, and our Bellflower Blend Mom’s Apple Cider Pie Sugar gives it a rich, caramelized layer on the bottom!
Serve warm with vanilla ice cream any time of year, or refrigerate overnight and offer it up nice and cold on a summer afternoon.
INSTRUCTIONS:
PART 1:
Preheat oven to 425 Degrees F.
Place a piece of alumni foil on the rack below big enough to catch any drips that might bubble
over from the pie while it cooks.
Unroll the crust but keep it cold in the refrigerator until step 4.
PART 2:
Melt 1/2 cup butter in a small saucepan. Add brown sugar and cook at medium heat, stirring constantly for 2-4 minutes or until sugar is fully dissolved into the butter and it starts to thicken. Take off heat and allow to cool. Put into the refrigerator for 5-10 minutes before you top the bottom crust of the pie in Part 4. You want the caramel mixture firm, but not hard.
PART 3:
In a large bowl, mix diced rhubarb, Bellflower Blends Mom’s Apple Cider Pie Sugar, and flour. Turn gently until all ingredients are mixed well and all the rhubarb is coated.
PART 4:
Lightly butter the bottom of your 9” or 10” cast iron skillet, and lightly flour, shaking out any extra flour.
Set your cold piecrust in the pan, and turn over the edges to fit the sides.
Put the caramelized sugar and butter on top of the bottom of the pie crust.
Add the Rhubarb and Apple Cider Pie Sugar mixture.
Cut the butter into tiny pieces and dot the top of the Rhubarb mixture.
PART 5:
Place the skillet into the lowest rack of the oven for 15 minutes, then reduce the temperature to 350 degrees F for 22-28 minutes. The pink juices should be bubbling.
Let cool 20-30 minutes before serving.
HINTS:
-The boiled sugar and butter caramel should be cool when you put in on top of your pie crust. -The secret to a flaky crust is alway start with a cold crust, so you want to keep that temperature neutral when you add the caramel.
-This pie is supposed to look rustic. Don’t fuss about presentation because taste is going to win the day!
-Depending on the depth of your cast iron skillet, the crust may not come entirely up the sides from the bottom. Always keep a rim of crust separate from the rhubarb mixture when filling the uncooked crust*or similar.
Prep Time: 20 minutes
Baking Time: 45-50 minutes
INGREDIENTS:
One Pillsbury Pie Crust* (they come in frozen two-packs) or one Marie Calendars Pie Crust* or homemade
5 cups rhubarb, chopped 1/2” thick, washed and lightly patted dry
1 1/4 cups Bellflower Blends Mom’s Apple Cider Pie Sugar
5 tbsp flour
1/4 cup butter.
1/2 cup brown sugar, firmly packed.
1 1/2 tbsp cold butter for top of pie
Sugars Used In Recipe
