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 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 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 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 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 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.

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

Reviews

My Review

Click stars to rate

Average Rating:

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.