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Rhubarb: Apple & Rhubarb Pie and Flaky Pastry Crust

Source of Recipe

Vegetarian Fast and Fancy


List of Ingredients

FLAKY PASTRY:
1 cup butter
2 cups flour
1/4 cup sugar
1 egg
2 tablespoons water
1 teaspoon cinnamon sugar

APPLE & RHUBARB FILLING:
1 1/2 cups frozen rhubarb
1/4 cup orange juice
1/4 cup sugar
1 tablespoon lemon juice
3 large apples, peel, core, thinly slice
1/3 cup sugar
3 tablespoons flour


Recipe

In a food processor, blend butter, flour, and sugar until butter particles are the size of small peas. Do not overprocess or the flakiness will be lost. Lightly beat together the egg and water until blended. Add to the butter mixture and pulsate 4 or 5 times, or just until dough clumps together (adding a few drops of water, if needed.) Place dough on floured wax paper and shape into a disc.

Pat 2/3 of the dough onto bottom and up the sides of a greased 10" tart pan with a removable bottom. Bake in a 375ºF oven for 20 minutes or until crust is lightly browned. Prepare fruit filling by simmering together in a saucepan the rhubarb, orange juice 1/4 c. sugar and the lemon juice for 5 minutes. Place mixture in a large bowl. Add remaining filling ingredients to the bowl, and toss and stir until ingredients are nicely mixed.

Place fruit filling evenly over the crust. Divide remaining dough into three parts. With floured hands, pat each part into a 5" circle and place on top of pie. Sprinkle top with 1 tsp. cinnamon sugar. Continue baking for about 30 minutes, or until top is golden brown. Serves 10.