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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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This recipe originated with my grandmother, who baked many different rhubarb desserts. This was always a favorite of mine. Ingredients:
3 cups king arthur unbleached all-purpose flour |
1-1/2 teaspoons salt |
1 cup shortening |
1 egg |
5 tablespoons cold water |
1 teaspoon white vinegar |
filling: |
3 cups sliced fresh or frozen rhubarb (1/2-inch pieces) |
2 cups sliced peeled tart apples |
1 can (8 ounces) crushed pineapple, drained |
1/4 cup honey |
1 tablespoon lemon juice |
1 cup sugar |
3 tablespoons king arthur unbleached all-purpose flour |
1 tablespoon butter |
Directions:
1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture until a ball forms.
2. Divide dough in half. On a lightly floured surface, roll out one portion; transfer to a 9-in. pie plate. Trim pastry even with edge.
3. In a large bowl, combine the rhubarb, apples, pineapple, honey and lemon juice. Combine sugar and flour; add to rhubarb mixture. Pour into crust. Dot with butter.
4. Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 350° for 1-1/4 hours or until the pastry is golden brown and the apples are tender. Yield: 6-8 servings.
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