Apple-Rhubarb Pie
- Ready In:
- 3hrs 15mins
- Ingredients:
- 12
- Yields:
-
1 pie
- Serves:
- 6
ingredients
-
Pie shell and lattice top
- 591.47 ml all-purpose flour
- 7.39 ml salt
- 88.74 ml butter, very cold
- 207.06 ml margarine, very cold
- 118.29 ml water, very cold
-
Filling
- 177.44 ml brown sugar, packed
- 29.58 ml all-purpose flour
- 2.46 ml nutmeg
- 2.46 ml cinnamon
- 236.59 ml fresh rhubarb, sliced (about one large rhubarb)
- 1182.95 ml fresh apples, sliced (about five medium apples)
- 1 egg white
directions
- For pie shell:.
- Combine flour and salt.
- Add the butter and margarine and mix on low until the mixture appears crumbly.
- Add water until just incorporated.
- Chill for at least 2 hours, or up to 5 days.
- Divide the dough into thirds and place one third back in the refrigerator.
- Roll the remaining two thirds on a floured surface into one 9-inch circle and gently press into a pie place, poking fork holes into the bottom for ventilation.
- Return pie plate to the refrigerator.
- Roll the last third of dough on a floured surface to the same thickness as the pie shell and cut into long strips with pizza cutter (this dough will be used for lattice top).
- For the filling:.
- Combine brown sugar, flour, nutmeg, cinnamon.
- Toss with rhubarb and apples until the fruit is well covered.
- Pour filling into pie shell.
- For the lattice top:.
- Starting in the center, place the long strips of dough in a lattice pattern evenly until all the dough has been used.
- You may need to combine the scraps and re-roll into more long strips.
- For an extra pretty top: brush egg white on the top of the pie and cover the edges with aluminum foil for the first 20 minutes of baking.
- Bake pie for 45 minutes at 400.
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