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Granny's Rhubarb Pie

 Granny's Rhubarb Pie
This recipe originated with my grandmother, who baked many different rhubarb desserts. This was always a favorite of mine.
6-8 ServingsPrep: 20 min. Bake: 1-1/4 hours

Ingredients

  • 3 cups King Arthur Unbleached All-Purpose Flour
  • 1-1/2 teaspoons salt
  • 1 cup shortening
  • 1 egg
  • 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 King Arthur Unbleached All-Purpose Flour
  • 1 tablespoon butter

Directions

  • 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. On a lightly floured surface, roll out one
  • portion; transfer to a 9-in. pie plate. Trim pastry even with edge.
  • In a large bowl, combine the rhubarb, apples, pineapple, honey and

2 of 2

Granny's Rhubarb Pie (continued)

Directions (continued)

  • lemon juice. Combine sugar and flour; add to rhubarb mixture. Pour
  • into crust. Dot with butter.
  • Roll out remaining pastry to fit top of pie. Place over filling.
  • Trim, seal and flute edges. Cut slits in pastry. Bake at 350°
  • for 1-1/4 hours or until the pastry is golden brown and the apples
  • are tender.
  • Yield: 6-8 servings.
Nutritional Facts: 1 serving (1 piece) equals 595 calories, 27 g fat (7 g saturated fat), 30 mg cholesterol, 469 mg sodium, 83 g carbohydrate, 3 g fiber, 7 g protein.