This Recipe for Rhubarb Apple Pie, (see the pictures), makes an easy homemade rhubarb pie from scratch.
Apples and rhubarb pair together nicely to make an fabulous tasting pastry pie.
I live in an area surrounded by apple orchards, and this pie is the one I like to make when the apples are ripe, and I have harvested the last of my rhubarb for the growing season.
My daughter had summer employment at a local country bake shop, and this is her recipe for rhubarb apple pie.
Note - This recipe is for a regular size pie dish, if you wish to make a deep dish pie, increase the amount of apples to about 3 1/2 cups, and increase the amount of the rhubarb to about 3 cups. Also increase the amount of flour by a couple of tablespoons.
pastry for double crust pie (here is the pastry recipe I always use)
1 cup granulated sugar
1/3 cup all-purpose flour
1/8 tsp. salt
1/8 tsp. cinnamon
1 1/4 cups fresh, peeled, sliced apples
2 1/2 cups fresh, chopped rhubarb
3 tsp. lemon juice
1 tbsp. butter
1 egg, beaten
Prepare the bottom pie crust into the pie dish.
In a bowl, combine the sugar, flour, salt, and cinnamon
Cover the bottom of the pie crust with about 1/3 of the flour mixture.
Place half of the apples and half of the rhubarb into the pie crust.
Sprinkle another 1/3 of the flour mixture over the apples and rhubarb.
Place the remaining apples and rhubarb in the dish, and sprinkle the remaining 1/3 of the flour mixture on top.
Add a few drops of lemon juice.
Divide the butter into small pieces and drop over the surface of the pie.
Cover the pie filling with the top pie crust.
Cut out a few slits for "vents".
Using a pastry brush, (or your fingers), coat the top of the pie crust, including the edges, to help seal in the juices, and add a golden colour to the pie.
Bake pie at 350° F for about 45 minutes, or until done.
If possible place a pie shield over the crusts after baking for 30 minutes.
Pie is done when the filling begins to "bubble" through the vents.
Enjoy this scrumptious apple rhubarb pie! ... Homemade pies are the BEST!
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