Rhubarb Apple Pie

By Heather_D

Ingredients

• Double Crust Pie Crust:
• 2 cups all-purpose flour
• 1 tsp salt
• 2/3 cup shortening
• 6 - 7 Tbsp ice water
• Filling:
• 4 cups fresh rhubarb, sliced
• 1 cup apple, peeled and chopped
• 1 2/3 cup sugar
• 1/3 cup all-purpose flour
• 1 Tbsp butter OR margarine
• Dash of ground cinnamon

Details

Servings 8
Preparation time 30mins
Cooking time 80mins

Preparation

Step 1

*For the Double Crust Pie Crust:*
In a large bowl, stir together the flour and salt. Using a pastry blender, cut the shortening into the flour mixture until the dough pieces are the size of a pea. Sprinkle 1 Tbsp of ice water over part of the mixture; Gently toss the mixture with a fork. Push the moistened dough to the side of the bowl. Repeat the moistening the dough, using 1 Tbsp of ice water at a time (for a total of 6 - 7 Tbsp). Form the dough into two equal-sized balls. On a lightly floured surface, roll out one of the balls to form a 12” circle and line the bottom of a 9” pie plate with this crust. Trim the crust so that it is even with the edge of the pie plate. *The second dough ball will be described below (in the Filling section).*

*For the Filling:*
In a large saucepan, combine the rhubarb, apple, sugar, flour, and cinnamon. Cook the mixture over MEDIUM heat, stirring occasionally, until the mixture just begins to thicken; Remove the saucepan from the heat. Stir the butter into the saucepan and allow the mixture to cool. Once the rhubarb filling is cool, pour the filling into the bottom crust. Roll out the second dough ball to form a 12” circle. Cut the circle into 1 1/2” wide strips. Weave the strips over the filling for a lattice crust. Press the ends of the strips into the crust rim. Fold the bottom crust over the strips; Seal and crimp the edge. Cover the edge of the crust with foil. Bake at 400 degrees Fahrenheit for 25 minutes. Remove the foil from the crust and bake the pie for an additional 25 minutes; Allow the pie to cool.