Rhubarb Apple Pie

Recipe by Chef Joey Z.
READY IN: 1hr 20mins




  • Preheat oven to 400'F.
  • For the filling:
  • In a large saucepan combine the rhubarb, apple, sugar, flour and cinnamon.
  • Cook and stir over medium heat just until the mixture thickens. Remove from heat and add the butter. Cool.
  • In the meantime, prepare a pastry shell for a double crust pie.
  • To assemble the crust:
  • On a lightly floured surface, roll one half of the dough from the center out to form a 12 inch circle. Place this into a 9 inch pie dish.
  • Trim to 1/2 inch beyond the edge of the plate.
  • Put the prepared filling into the pie shell.
  • Roll the remaining pie dough out and form it into a 12 inch circle.
  • Cut the pastry (for the lattice) into 3/4 to 1 1 1/4 inch strips.
  • Weave the strips over the filling in a lattice pattern. Press the ends of the strips into the crust edge. Fold the bottom pastry over the ends of the strips; crimp the edge.
  • To prevent the edges of the crust from burning cover with tin foil.
  • You might want to put this on a baking sheet with edges so the bottom of your oven doesn't get any filling on it.
  • Bake the pie for 25 minutes. The remove the foil and bake for an additional 25 minutes or until the center is bubbly and the crust golden.
  • Cool on a wire rack.
  • Bon Appetit!