Wow! Wonderful taste! I made 2 pies, (1) exactly the way it was written. Fantastic! (2) I emphasized the orange zest and flavor and added the following: I used fresh orange zest and had wonderful oranges so I cut four thin slices, took the peel and white pithe off and split in little sections all over the bottom of the pie crust. Then put the filling in and covered. I used a full top and bottom crust. I will make both of these again and again. The tang of the orange against the rhubarb and apples was really great also. Some asked what is that great taste with the rhubarb and I think it was the eggs and the sour cream that brought the flavor out. Great recipe. Thanks for posting.
Wonderful pie CL! I made this a few days ago using frozen Rhubarb, but drained it very well, and added one more tbsp flour because of the frozen fruit. I made this delicious pie with my own butter pie crust Kittencal's No-Fail Buttery Flaky Pie Pastry/Crust. This is another winner CL! thanks so much for sharing, we loved it...Kitten:)
This is an AMAZING recipe! Wow! I used the last fresh cutting of rhubarb out of my garden before the fall. But I added lots more..I did 2 baking apples and enough rhubarb to fill a 5 cup measuring cup. It was SO yummy! But next time I think I want to add raisins soaked in a little Myers Rum (drunk raisins I call them). A keeper FOR SURE! Thank you for sharing such a fabulous recipe! XO LA :-)
I made this pie today to use up some rhubarb and apples that have been living in my fridge way too long. I used a puff pastry for both the pie shells and brushed the top of the pie with an egg/water wash then dusted the top of the pie with turbinado sugar. It gave it a lovely sparkle and crunch. The pie smelled delicious and I can't wait to dig in, but will wait until later when my DH is home...I made the pie for him. Thanks for a great pie recipe!
I don't do desserts but we have a freezer full of fruit and I tried the lattice topping and it looked like a real pie and enjoyed by all.