Dessert Recipes

Granny’s Rhubarb Pie

Granny’s Rhubarb PieThis recipe originated with my grandmother, who baked many different rhubarb desserts. This was always…

Granny’s Rhubarb Pie

Granny’s 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.

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On a lightly floured surface, roll 1 disk of dough to a 1/8-in.

-thick circle; transfer to a 9-in.

pie plate.

Trim crust even with rim.

Add filling; dot with butter.

Roll out remaining dough to a 1/8-in.

-thick circle.

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.

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