Granny’s Rhubarb Pie

Name: Granny's Rhubarb Pie
Prep time: 20 min
Cook time: 1 h 15 min
Total time: 1 h 35 min
Yield: 8 servings.
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

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

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 in plastic wrap. Refrigerate 1 hour or overnight.
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.
On a lightly floured surface, roll one half 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.
Bake until crust is golden brown and the apples are tender, about 1-1/4 hours.

Health tip

Granny’s pie is well worth the calories on special occasions, but double-crust pies are almost always super rich. If you’re looking for a lighter version, skip the top crust and add just a little bit of your favorite streusel topping instead.

Editor's Note

If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.

Nutrition Facts

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

Originally published as Granny's Rhubarb Pie in Country April/May 2000

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SaraM15

May 23, 2009

I used my own pie crust recipe, but used the filling recipe as given in the recipe. It was perfect! I'll definitely make this again.