Apple Rhubarb Deep Dish Pie

Apple Rhubarb Deep Dish Pie
 
Author:
Recipe type: Dessert
Ingredients
  • Filling
  • 2 lbs. Rhubarb stalks
  • 4 large granny smith apples
  • 1.25 c. sugar
  • ¼ c. corn starch
  • 1 tsp. ground cinnamon
  • 2 Tbsp. butter or margarine
  • 1 Tbsp lemon juice
  • Red food coloring (optional)
  • Pastry
  • 1.5 cups all-purpose (unsifted) flour
  • 1 Tbsp. sugar
  • ½ c. butter or margarine
  • 1 large egg (beaten)
  • 1 Tbsp. cider vinegar
Instructions
  1. Filling
  2. Trim and cut rhubarb into 1 inch lengths
  3. Peel, core and cut each apple into 12 wedges
  4. In a 2 quart saucepan, combine sugar, cornstarch and cinnamon until well blended
  5. Stir in apples, butter and lemon juice; let stand 5 minutes or until sugar begins to dissolve.
  6. Cover and cook over medium-low heat until apples soften slightly and sauce thickens and bubbles
  7. Stir occasionally
  8. Remove from heat.
  9. Stir in rhubarb (if rhubarb is not very red, you may wan to add some red food coloring)
  10. Let cool at room temperature and then add to pastry (below)
  11. Pastry
  12. Mix flour and sugar; cut in butter with pastry blender until mixture resembles coarse crumbs
  13. Beat egg; add water to egg until mixture is ⅓ cup
  14. Stir in vinegar
  15. Add 4 tablespoons egg mixture to flour mixture; mix lightly with a fork until pastry holds together
  16. Refrigerate leftover egg mixture
  17. Chill pastry 1 hour (minimum)
  18. Preheat oven to 400 F.
  19. On floured surface, roll pastry dough to a 16 by 14 inch oval
  20. Carefully fold into quarters and place into a 10 by 8 by 2.5 inch oval deep dish baking dish; unfold and press into pan
  21. Trim pastry 1 inch beyond rim of dish
  22. Brush pastry with some of the leftover egg mixture
  23. Spoon in the filling with juices, mounding in the center
  24. Bring pastry up over the mound of filling, forming gathers or pleats, leaving the center open. Brush pastry with egg mixture.
  25. Place pie on a rimmed baking sheet to catch any drips
  26. Bake pie 25 minutes (at 400 F), then lower oven to 350 F
  27. Cover top of pie with a piece of aluminum foil
  28. Continue baking for 25 to 35 minutes or until juices bubble in the center
  29. Cool on wire rack

 

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