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Taste of Home

Granny’s Rhubarb Pie

TOTAL TIME: Prep: 20 min. Bake: 1-1/4 hours YIELD: 8 servings.
This recipe originated with my grandmother, who baked many different rhubarb desserts. This was always a favorite of mine. —Blanche Baninski Minto North Dakota

Ingredients

  • 3 cups all-purpose flour
  • 1-1/2 teaspoons salt
  • 1 cup shortening
  • 1 large egg, room temperature
  • 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 all-purpose flour
  • 1 tablespoon butter

Directions

  • 1. 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. Shape each into a disk; wrap and refrigerate 1 hour or overnight.
  • 2. Preheat oven to 350°. For filling, in a large bowl, combine rhubarb, apples, pineapple, honey and lemon juice. Combine sugar and flour; add to rhubarb mixture.
  • 3. On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter. Roll out remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
  • 4. Bake until crust is golden brown and the apples are tender, about 1-1/4 hours.
  • 5.

Nutrition Facts

1 piece: 595 calories, 27g fat (7g saturated fat), 30mg cholesterol, 469mg sodium, 83g carbohydrate (42g sugars, 3g fiber), 7g protein.

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