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
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3 cups all-purpose flour
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1-1/2 teaspoons salt
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1 cup shortening
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1 large egg, room temperature
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5 tablespoons cold water
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1 teaspoon white vinegar
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FILLING:
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3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
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2 cups sliced peeled tart apples
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1 can (8 ounces) crushed pineapple, drained
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1/4 cup honey
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1 tablespoon lemon juice
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1 cup sugar
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3 tablespoons all-purpose flour
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1 tablespoon butter
Directions
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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.
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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.
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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.
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4.
Bake until crust is golden brown and the apples are tender, about 1-1/4 hours.
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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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