In a large saucepan, combine rhubarb, apple, sugar, flour, and cinnamon. Cook and stir over medium heat until mixture just begins to thicken. Remove from heat. Stir in butter or margarine. Cool
Meanwhile, prepare pastry. On a lightly floured surface, roll out half of the pastry to a 12-inch circle and line a 9-inch pie plate. Transfer filleg to pie plate. Trim pastry even with edge. Roll our remaining pastry to a 12-inch circle. Cut into 1 1/2 inch wide strips. Weave strips over filling for lattice crust. Press ends of strips into crust rim. Fold bottom pastry over strips; seal and crimp edge.
Cover pie edge with foil. Bake in a 400°F oven 25 min. Cool. Serves 8
Pastry for Double-crust pie- Stir together 2 cups all-purpose flour and 1 tsp salt. Using a pastr blender, cut in 2/3 cup butter-flavored shortening until pieces are pea-size. Sprinkle 1 tabls ice water over part of the mixture; gently toss with a fork. Push moistened dough to side of bowl. Repeat moistening dough, using 1 tbls ice water at a time (for a total of 6-7 tbls) Form dough into two balls.
Per serving- 482 cal, 21 g total fat, (6 g sat fat) 4 mc chol, 310 mg sodium, 71 g carbo, 2 g fiber, and 4 g pr. Dietary exchanges- 2 starch, 2 1/2 fruit, 4 fat.
Serving
Suggestions
We may fix and enjoy rhubarb like a fruit but it's technically a vegetable.
Originally Submitted
8/4/2010
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