Apple Rhubarb Pie

Apple Rhubarb Pie

Apple Rhubarb Pie

Apple Rhubarb Pie

A few weeks ago, I was lamenting over not buying some beautiful rhubarb when I had the chance. I really wanted to make an apple rhubarb pie, but ended up with an apple slab pie instead.  Still, the rhubarb lingered. I went to a few different markets searching for rhubarb without luck. Until one day, I finally found some…frozen; sometimes though, frozen can be just as good as fresh. I thawed out the rhubarb, and drained it as much as I could.  The chopped pieces were a little thicker than I wanted, but it was too difficult to cut them in half, so I just hoped that the thicker chunks would be OK.

Omg, what an interesting pie this was.  The frozen rhubarb was a bit on the green side, so the pie came out looking gray. Though not very appealing, I did think that my crust work on top helped with the appearance, as I used circle cutters for the pattern just for fun.  The filling jelled nicely, and the flavor was good.  I was surprised, as I had no idea how it would taste. The rhubarb seemed to compliment the tartness of the granny smith apples. I’m so glad that I tried this, and would like to make it again.  Maybe in galette form.

apple rhubarb pie

for the crust:

  • 2 ½ cups  all-purpose flour
  • 1  teaspoon  salt
  • 1  teaspoon  sugar
  • 1  cup  2 sticks unsalted butter chilled and cut into small pieces
  • ¼  to ½ cup ice water

for the filling:

  • 3-4 granny smith apples (or your favorite, peeled and sliced to ¼ in thick)
  • 1 ½ cup thinly sliced rhubarb
  • 1/3  cup  light brown sugar
  • 1  tablespoon  flour
  • ¼  – ½ teaspoons cinnamon
  • 2  tablespoons  cold unsalted butter cut into small pieces

make the filling:

  1. In a large bowl combine apples, rhubarb, sugar, flour, and cinnamon. Cover the bowl with plastic wrap and set aside while you make the crust.

make the crust:

  1. In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds.

    With machine running, add ice water in a slow, steady stream through feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.

    Divide dough into two equal balls. Flatten each ball into a disc and wrap in plastic. Transfer to the refrigerator and chill at least 1 hour.

assemble the pie:

  1. Preheat the oven to 375°. Roll the one dough ball out on a lightly floured surface into a 12″ round, then fit into a 9″ pie plate. Add the apple rhubarb filling and sprinkle the butter on top. Roll the remaining dough ball out on the lightly floured surface into a 10″ round and lay on top of the filling. Cut off any excess with knife. Crimp the edges decoratively, and cut a few slits in the top of the pie. Bake for approximately 40 minutes or until bubble appear through the slits in the crust. Let cool before slicing.

 

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