RHUBARB APPLE PIE

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Rhubarb Apple Pie image

I got this recipe from my little Best of Home Cooking book. The lady who baked this won the best of show for her efforts. This pie has a lattice top.

Provided by Chef Joey Z.

Categories     Pie

Time 1h20m

Yield 8 serving(s)

Number Of Ingredients 7

4 cups sliced 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
1 pastry for double-crust pie

Steps:

  • 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!

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