Rhubarb and Apple Pie
You can bake this pie without pre-cooking the rhubarb but poaching the vegetable makes it easier to work with and adds to the tangy sweetness. Save this recipe for a rainy day.
This recipe originally appeared in Growing Perennial Foods: A field guide to raising resilient herbs, fruits, and vegetables. On sale now.
| Yield: 6-8 Servings | Time: 1 hour 30 minutes |
Preparation
In a medium-size saucepan, mix water, sugar, juices, brandy, vanilla, cloves, and cinnamon. Bring to a boil, then let simmer for 10 minutes.
Poach the rhubarb in 2 batches until fork tender, about 10 minutes.
Spoon rhubarb into a large bowl, and save the liquid.
Mix apple slices with the cooked rhubarb.
Grease a 9- or 10-inch pie plate. Roll out 2⁄3 of pie dough and place in pie plate. Poke the dough a few times with the tines of a fork. (Keep remaining pie dough in fridge until ready to use.)
Add rhubarb/apple filling.
Roll out remaining pie dough and place on top of filling. Seal and crimp pie edges, and make a few 1-inch cuts in the dough (to release steam while baking).
Brush top of pie with egg wash and sprinkle with sugar.
Bake in oven for 40 minutes, or until crust is a deep golden brown.
Ingredients
3 cups water
1 ½ cups sugar
Juice of 1 tangerine or orange
1 tablespoon lemon juice
2 tablespoons brandy
1 teaspoon vanilla
¼ teaspoon whole cloves
1 cinnamon stick
1 pound rhubarb, cut into 1-inch pieces
Your favorite pie dough, chilled
3 medium-size apples, sliced
Egg wash
Sugar for topping