Chris made me a delicious Rhubarb Apple ...
Pie!
And she will have to make me another next week to celebrate Pi day.
Without further ado ... Chris' recipe with inspirations from the Joy of Cooking (75th Anniversary Edition) and Mark Bittman's "How To Cook Everything: Simple Recipes for Great Food".
Rhubarb Apple Pie
1 pie crust, (9 inch) all butter pre-baked with pie weights
I used a Vermont Mystic Pie Company all Butter Organic frozen crust
2 1/2 cups Granny Smith Apples, approx. 2 whole very large apples
2 1/2 cups Rhubarb, approx 3 large stalks
3/4 cups White Sugar (preferably Bakers or Superfine)
1/4 cup Dark Brown Sugar
1/2 teaspoon Cinnamon
1/2 Nutmeg
1 tablespoon Lemon Juice or fresh squeezed juice of 1/2 small lemon
3 tablespoons Cornstarch
1/4 teaspoon Salt
Streusel Topping
3 tablespoons Unsalted Butter
3 tablespoons Flour
1/3 cup Brown Sugar
2 tablespoons White Sugar
Cinnamon, Nutmeg, Cloves to taste
Prebake pie crust with pie weights.
Peel apples core and cut up into small pieces.
De-string and cut up Rhubarb into 1/2 inch pieces.
Mix sugars, spices, salt and cornstarch together.
Place apples and rhubarb in large bowl and squeeze Lemon juice over them, mix sugar mix over fruit and stir to mix.
Leave at room temperature for 15 minutes.
Mix together Streusel ingredients into small pea sized lumps.
Put pie mixture into pie crust and top with Streusel mix.
Place pie on top of cookie sheet (pie juices will bubble over onto cookie sheet)
Put into 450 degrees oven for 10 minutes and then reduce heat to 350 degrees for 50 minutes more.
Remove pie and cool. Can be served warm to the impatient.
And she will have to make me another next week to celebrate Pi day.
Without further ado ... Chris' recipe with inspirations from the Joy of Cooking (75th Anniversary Edition) and Mark Bittman's "How To Cook Everything: Simple Recipes for Great Food".
Rhubarb Apple Pie
1 pie crust, (9 inch) all butter pre-baked with pie weights
I used a Vermont Mystic Pie Company all Butter Organic frozen crust
2 1/2 cups Granny Smith Apples, approx. 2 whole very large apples
2 1/2 cups Rhubarb, approx 3 large stalks
3/4 cups White Sugar (preferably Bakers or Superfine)
1/4 cup Dark Brown Sugar
1/2 teaspoon Cinnamon
1/2 Nutmeg
1 tablespoon Lemon Juice or fresh squeezed juice of 1/2 small lemon
3 tablespoons Cornstarch
1/4 teaspoon Salt
Streusel Topping
3 tablespoons Unsalted Butter
3 tablespoons Flour
1/3 cup Brown Sugar
2 tablespoons White Sugar
Cinnamon, Nutmeg, Cloves to taste
Prebake pie crust with pie weights.
Peel apples core and cut up into small pieces.
De-string and cut up Rhubarb into 1/2 inch pieces.
Mix sugars, spices, salt and cornstarch together.
Place apples and rhubarb in large bowl and squeeze Lemon juice over them, mix sugar mix over fruit and stir to mix.
Leave at room temperature for 15 minutes.
Mix together Streusel ingredients into small pea sized lumps.
Put pie mixture into pie crust and top with Streusel mix.
Place pie on top of cookie sheet (pie juices will bubble over onto cookie sheet)
Put into 450 degrees oven for 10 minutes and then reduce heat to 350 degrees for 50 minutes more.
Remove pie and cool. Can be served warm to the impatient.
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