Apple Rhubarb Pie
photo by Chef Jeff
- Ready In:
- 1hr 15mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 eggs, lightly beaten
- 59.14 ml sour cream
- 44.37 ml butter or 44.37 ml margarine, melted
- 3.69 ml orange zest
- 1.23 ml salt
- 354.88 ml chopped rhubarb (fresh or frozen)
- 2 medium baking apples, peeled & sliced
- 295.73 ml sugar
- 14.79 ml all-purpose flour
directions
- Combine first 5 ingredients in a bowl.
- Stir in the fruit; add sugar& flour and toss to coat.
- Pour into pastry shell.
- Cover with crumble mixture.
- Or cover with a full crust; trim, seal& flute edges and cut venting slits (cover edges loosely with foil).
- Or cover with pastry lattice (cover edges loosely with foil).
- Bake in lower third of a preheated 425F oven for 15 minutes; remove foil (if using), reduce heat to 350F and bake for an additional 40 to 45 minutes or until crust is golden brown.
- Cool on a wire rack.
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Reviews
-
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.
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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 :-)
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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!
RECIPE SUBMITTED BY
In the words of Tracy Byrd, "I'm from the country & I like it that way"!!
On May 1, 2008 my husband and I started a new adventure. We'll be living in a 37 foot RV while our new home is under construction. Its out in the country on a dead end dirt road with lots of trees. For the next 4 months or so, most meals will be cooked on the BBQ and life will be full of challenges!
We love spending quality time with our friends & family - especially the grandkids!! The photo is 4 generations - my 84 year old mother, myself, my daughter & my youngest granddaughter - taken at the end of 2006.
I've participated in many contests & events here on Zaar but this is the first banner that I've posted. My thanks to Dreamgoddess for hosting the contest & SusieD for the banner design!
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