Apple Rhubarb Deep Dish Pie
| Apple Rhubarb Deep Dish Pie | Print |
Recipe type: Dessert
Author: A Flinchbaugh's Orchard customer
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
- Filling
- Trim and cut rhubarb into 1 inch lengths
- Peel, core and cut each apple into 12 wedges
- In a 2 quart saucepan, combine sugar, cornstarch and cinnamon until well blended
- Stir in apples, butter and lemon juice; let stand 5 minutes or until sugar begins to dissolve.
- Cover and cook over medium-low heat until apples soften slightly and sauce thickens and bubbles
- Stir occasionally
- Remove from heat.
- Stir in rhubarb (if rhubarb is not very red, you may wan to add some red food coloring)
- Let cool at room temperature and then add to pastry (below)
- Pastry
- Mix flour and sugar; cut in butter with pastry blender until mixture resembles coarse crumbs
- Beat egg; add water to egg until mixture is ⅓ cup
- Stir in vinegar
- Add 4 tablespoons egg mixture to flour mixture; mix lightly with a fork until pastry holds together
- Refrigerate leftover egg mixture
- Chill pastry 1 hour (minimum)
- Preheat oven to 400 F.
- On floured surface, roll pastry dough to a 16 by 14 inch oval
- 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
- Trim pastry 1 inch beyond rim of dish
- Brush pastry with some of the leftover egg mixture
- Spoon in the filling with juices, mounding in the center
- Bring pastry up over the mound of filling, forming gathers or pleats, leaving the center open. Brush pastry with egg mixture.
- Place pie on a rimmed baking sheet to catch any drips
- Bake pie 25 minutes (at 400 F), then lower oven to 350 F
- Cover top of pie with a piece of aluminum foil
- Continue baking for 25 to 35 minutes or until juices bubble in the center
- Cool on wire rack
