This is one of our all-time favorite pies. The sweet from the apples and the tart from the rhubarb make a perfect combination. We have always felt like strawberries with the rhubarb is to sweet so this is what I have always made.
I feel like it’s been forever since I made a pie…I think it’s been since about Thanksgiving! That is what happens when you’re pregnant and not feeling so ambitious.
I love pie.
It made me happy to be back in the kitchen making one again. Especially since I LOVE my new kitchen!
The crust I use is my husband’s grandma’s recipe. She is an amazing baker and there are quite a few of her recipes on this site. I made one little adjustment to it that really solidified it’s flakey perfection and that is I add a little baking powder. Seriously I could just eat the crust and be perfectly happy in life.
FOR THE CRUST
- 3 cups all purpose flour
- 1 teaspoon salt (I use a fine sea salt)
- 1 teaspoon baking powder
- 1¼ cups cold butter, cut into small pieces
- 1 egg
- 1 tablespoon vinegar (white or cider work well)
- 5 tablespoons cold water
FOR THE FILLING
- 3 cups diced, fresh rhubarb
- 2 large apples, peeled and diced (I used Galas this time and I really liked it, a sweeter apple works best for this pie rather then the traditional granny smith)
- ½ cup granulated sugar
- 1 tablespoon cinnamon
- pinch of salt
- ¼ cup all purpose flour
FOR THE CRUST
- In a medium sized mixing bowl mix the flour, salt and baking powder.
- Add the butter and cut with a pastry blender until the texture of course sand. This is worth the extra effort to make sure it is well combined as you will get a flakey-er crust. If you don’t have a pastry blender some people use two knives or you can just use your fingers but if you do that you will have to chill it longer because the butter will soften quite a bit.
- Once the butter is incorporated, mix the egg, vinegar and water together in a small dish. Add that to the flour mixture and use the pastry blender to work the liquid evenly into the flour.
- Once it is fairly moistened divide the dough in half and shape each into a disc. Wrap in plastic and place in fridge while you make your filling, about 20 minutes should do it.
- Once you have made the filling, pull out one of the discs and on a lightly floured surface, roll out so it is large enough to fit in your pie plate with some extra hanging over.
- Preheat your oven to 375˚.
- Dump your filling in and the roll out the second disc of dough. At this point you can cut it into strips for a lattice top or you can just do a full on top crust. Then flute the edges.
- Make an egg wash with 1 egg and 1 tablespoon of cream or water and brush the top of the crust with it and sprinkle some sugar over the top. (optional)
- Wrap the edges of the pie in foil to protect them from burning. I usually take two pieces of foil and set them on the counter, then I put the pie in the center and fold the foil up and crimp it so it sort of hugs the edges of the pie.
- Bake for about 30 minutes.
- Remove the foil from the pie and bake another 25-30 minutes, until the top is golden brown and the fruit is cooked and soft.
- Remove from oven and allow to cool before serving.
FOR THE FILLING
- In a large mixing bowl, combine all the ingredients.
- Let the fruit sit while you prepare the pie crust to let the juices seep out. The sugar and flour stick to the fruit better this way and you don’t end up with a soupy mess when you cut the pie.
- Continue following the above instructions for finishing the pie.