Grannys Rhubarb PieThis recipe originated with my grandmother, who baked many different rhubarb desserts. This was always…
Grannys Rhubarb Pie
3 cups all-purpose flour 1-1/2 teaspoons salt 1 cup shortening 1 large egg, room temperature 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 all-purpose flour 1 tablespoon butter
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.
Divide dough in half.
Shape each into a disk; wrap and refrigerate 1 hour or overnight.
Preheat oven to 350°.
For filling, in a large bowl, combine rhubarb, apples, pineapple, honey and lemon juice.
Combine sugar and flour; add to rhubarb mixture.
On a lightly floured surface, roll 1 disk of dough to a 1/8-in.
-thick circle; transfer to a 9-in.
Trim crust even with rim.
Add filling; dot with butter.
Roll out remaining dough to a 1/8-in.
Place over filling.
Trim, seal and flute edge.
Cut slits in top.
Bake until crust is golden brown and the apples are tender, about 1-1/4 hours.
Nutrition Facts 1 piece:
- 595 calories, 27g fat (7g saturated fat), 30mg cholesterol, 469mg sodium, 83g carbohydrate (42g sugars, 3g fiber), 7g protein.