For the past couple weeks, my last haul of rhubarb from the garden had been daring me to make a pie with it before it went bad. There wasn't enough for a straight-up rhubarb pie and I had some tasty Ginger Gold apples from the farmer's market on the kitchen counter. The result is this pie. My impromptu recipe came out well, though it maybe could have used another 1/4 c. sugar, just to sweeten up those rhubarb-only bites a bit. The crust was also fantastic - light and flaky and flavorful. I think I may be getting better results with the Organic Valley unsalted butter (as opposed to Land O' Lakes, which I sometimes buy when it's on sale or I can't bring myself to shell out the extra cash for organic). My husband and I particularly like how well the maple leaf air vent came out on this one.
Apple Rhubarb Pie (to fill one 9" pie)
11 or so small/medium stalks of rhubarb, sliced into 1/2" pieces
3 large Ginger Gold apples (or Golden Delicious), peeled and sliced 1/4" thick
1 t. cinnamon
1.5 t. lemon juice
1/2 c. brown sugar
1/4 c. granulated sugar
2 T. flour
Combine all ingredients and pour into pie shell. Top with second crust. Cut air vent into center. Bake at 425F for 15 minutes, then 350F for an additional 40 min. Allow to cool and enjoy!
Current Pie Tally: 26
No comments:
Post a Comment