Rhubarb and Apple Deep Dish Pie
1.5 cups all-purpose (unsifted) flour
1 tablesp sugar
1/2 cup butter or margarine
1 large egg (beaten)
1 tablesp cider vinegar
2 lbs Rhubarb stalks
4 large granny smith apples
1.25 cups sugar
1/4 cup corn starch
1 t. ground cinnamon
2 T. butter or margarine
1 T. juice
Red food coloring (optional)
Mix flour and sugar. Cut in butter with pastry blender until mixture resembles
Beat egg. Add water to egg until mixture is 1/3 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
Heat oven to 400 F. On floured surface, roll pastry dough to a 16 by 14 inch
oval. Loosen pastry and carefully fold into quarters. 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.
Trim and cut rhubarb into 1 inch lengths Peel, core and cur each apple into 12
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 add some red food coloring
(optional). Cool to room temp. Add to pastry (above).