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Rhubarb: Prize Winning Rhubarb-Apple Pie

Source of Recipe

Belinda Myers


List of Ingredients

4 cups sliced fresh rhubarb
1 cup peeled and chopped apple
1 2/3 cups sugar
1/3 cup all-purpose flour
1 dash ground cinnamon
1 tablespoon butter or margarine
pastry for double-crust pie


Recipe

In a large saucepan, combine rhubarb, apple, sugar, flour, and cinnamon. Cook and stir over medium heat until mixture just begins to thicken. Remove from heat. Stir in butter or margarine. Cool. Meanwhile, prepare pastry. On a lightly floured surface, roll out half of the pastry to a 12-inch circle and line a 9-inch pie plate. Transfer filling to pie plate. Trim pastry even with edge. Roll out remaining pastry to a 12-inch circle. Cut into 1 1/2-inch-wide strips. Weave strips over filling for lattice crust. Press ends of strips into crust rim. Fold bottom pastry over strips; seal and crimp edge. Cover pie edge with foil. Bake in a 400ºF oven 25 minutes. Remove foil. Bake 25 minutes more. Cool. Serves 8.

Pastry for Double-Crust Pie: Stir together 2 cups all-purpose flour and 1 teaspoon salt. Using a pastry blender, cut in 2/3 cup butter-flavored shortening until pieces are pea-size. Sprinkle 1 tablespoon ice water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat moistening dough, using 1 tablespoon ice water at a time (for a total of 6 to 7 tablespoons). Form dough into two balls.