GRANNY'S RHUBARB PIE

Granny's Rhubarb Pie image

Provided by Chrystal Cackler @journeyrock92

Categories Pies

Number Of Ingredients 15

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3 cup(s) all-purpose flour
1 1/2 teaspoon(s) salt
1 cup(s) shortening
1 - egg
5 tablespoon(s) cold water
1 teaspoon(s) white vinegar
FOR THE FILLING
3 cup(s) sliced fresh or frozen rhubarb (1/2-inch pieces)
2 cup(s) sliced peeled tart apples
1 can(s) (8 ounces) crushed pineapple, drained
1 cup(s) sugar
1/4 cup(s) honey
1 tablespoon(s) lemon juice
3 tablespoon(s) all-purpose flour
1 tablespoon(s) butter

Steps:

In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture until a ball forms. Divide dough in half. On a lightly floured surface, roll out one portion; transfer to a 9-in. pie plate. Trim pastry even with edge.
In a large bowl, combine the rhubarb, apples, pineapple, honey and lemon juice. Combine sugar and flour; add to rhubarb mixture. Pour into crust. Dot with butter.
Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 350° for 1-1/4 hours or until the pastry is golden brown and the apples are tender.