Apple-Rhubarb Pie

Name: Apple-Rhubarb Pie
Prep time: 2 h 30 min
Cook time: 45 min
Total time: 3 h 15 min
Yield: 1 pie, 6 serving(s)
Ingredients: 2 1/2 cups all-purpose flour; 1/2 tablespoon salt; 6 tablespoons butter, very cold; 14 tablespoons margarine, very cold; 1/2 cup water, very cold; 3/4 cup brown sugar, packed; 2 tablespoons all-purpose flour; 1/2 teaspoon nutmeg; 1/2 teaspoon cinnamon; 1 cup fresh rhubarb, sliced (about one large rhubarb); 5 cups fresh apples, sliced (about five medium apples); 1 egg white

Submitted by blueyedfeather_7786

"This apple-rhubarb pie is great during the spring and summer months when rhubarb is in season. Use apples that hold their shape during cooking, such as Golden Delicious. To save time, a packaged pie crust can be used. The pie can be served cold or warmed with ice cream on the side."

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Ready In:: 3hrs 15mins
Ingredients:: 12
Yields:: 1 pie
Serves:: 6

ingredients

Pie shell and lattice top
2 ¹⁄₂ cups all-purpose flour
¹⁄₂ tablespoon salt
6 tablespoons butter, very cold
14 tablespoons margarine, very cold
¹⁄₂ cup water, very cold
Filling
³⁄₄ cup brown sugar, packed
2 tablespoons all-purpose flour
¹⁄₂ teaspoon nutmeg
¹⁄₂ teaspoon cinnamon
1 cup fresh rhubarb, sliced (about one large rhubarb)
5 cups fresh apples, sliced (about five medium apples)
1 egg white

directions

For pie shell:.
Combine flour and salt.
Add the butter and margarine and mix on low until the mixture appears crumbly.
Add water until just incorporated.
Chill for at least 2 hours, or up to 5 days.
Divide the dough into thirds and place one third back in the refrigerator.
Roll the remaining two thirds on a floured surface into one 9-inch circle and gently press into a pie place, poking fork holes into the bottom for ventilation.
Return pie plate to the refrigerator.
Roll the last third of dough on a floured surface to the same thickness as the pie shell and cut into long strips with pizza cutter (this dough will be used for lattice top).
For the filling:.
Combine brown sugar, flour, nutmeg, cinnamon.
Toss with rhubarb and apples until the fruit is well covered.
Pour filling into pie shell.
For the lattice top:.
Starting in the center, place the long strips of dough in a lattice pattern evenly until all the dough has been used.
You may need to combine the scraps and re-roll into more long strips.
For an extra pretty top: brush egg white on the top of the pie and cover the edges with aluminum foil for the first 20 minutes of baking.
Bake pie for 45 minutes at 400.