Nothing like a summer apple rhubarb pie!
- 2-1/2 cups all purpose flour
- 1/2 teaspoon natural fleur de sel
- 3 tablespoons cold butter, cubed
- 1/4 cup of shortening
- 3-4 tablespoons ice water
- 1 egg, for brushing the crust
- Sugar to sprinkle
Apple rhubarb filling
- 1 cup stewed rhubarb. How to stew rhubarb: 10 ounces trimmed rhubarb, cut into 1/4 inch pieces (about 2 3/4 cups). Add 2/3 cup sugar, 2 tablespoons water. Place rhubarb, sugar and water in saucepan over medium-low heat. Simmer gently, stirring occasionally until sugar dissolves and rhubarb is almost tender (under 10 minutes). Remove rhubarb from the liquid and set aside. Raise heat to medium and continue simmering liquid until thickened and reduced to 1/2 cup . Remove from heat. Pour liquid in bowl and let cool. Add the cooled thickened liquid to the cooked rhubarb and stir to combine.
- 3 large crisp apples, peeled, cored and sliced
- 1/4 cup brown sugar
- 1 tablespoon flour
- 1 teaspoon lemon juice
- In large bowl whisk flour, sugar and salt. Add butter and shortening then blend with pastry blender or your hands until crumbly mixture forms. Add 1 teaspoon of ice water at a time until soft, pliable dough forms.
- Turn the dough out on a well floured sheet of parchment paper. Knead gently then wrap in cling wrap and refrigerate for 30 minutes.
- Preheat oven to 350 degrees F
- Divide dough into two balls. Roll out one to fit a 9-inch pie plate and pierce bottom of dough with fork. Blind bake for 15 minutes. Remove from oven and let cool slightly before filling.
- Roll out remaining dough for lattice topping. Slice into 1/2 inch strips.
- In large bowl add sliced apples, sugar, flour, vanilla (to taste) and lemon juice. Add 1 cup of stewed rhubarb.
- Pour filling into prepared pie crust. Weave lattice strips and brush the lattice topping with a beat egg then sprinkle the whole pie with sugar.
- Bake for 35-40 minutes or until pie crust is golden and centre is bubbling.
- Transfer to a cooling rack and let cool before serving. Serve with fresh cream or ice cream optional
This recipe is from the Living the Gourmet series. Enjoy!
June 23, 2020