“I got this recipe from my little Best of Home Cooking book. The lady who baked this won the best of show for her efforts. This pie has a lattice top.”
1hr 20mins

Ingredients Nutrition


  1. Preheat oven to 400'F.
  2. For the filling:.
  3. In a large saucepan combine the rhubarb, apple, sugar, flour and cinnamon.
  4. Cook and stir over medium heat just until the mixture thickens. Remove from heat and add the butter. Cool.
  5. In the meantime, prepare a pastry shell for a double crust pie.
  6. To assemble the crust:.
  7. On a lightly floured surface, roll one half of the dough from the center out to form a 12 inch circle. Place this into a 9 inch pie dish.
  8. Trim to 1/2 inch beyond the edge of the plate.
  9. Put the prepared filling into the pie shell.
  10. Roll the remaining pie dough out and form it into a 12 inch circle.
  11. Cut the pastry (for the lattice) into 3/4 to 1 1 1/4 inch strips.
  12. Weave the strips over the filling in a lattice pattern. Press the ends of the strips into the crust edge. Fold the bottom pastry over the ends of the strips; crimp the edge.
  13. To prevent the edges of the crust from burning cover with tin foil.
  14. You might want to put this on a baking sheet with edges so the bottom of your oven doesn't get any filling on it.
  15. Bake the pie for 25 minutes. The remove the foil and bake for an additional 25 minutes or until the center is bubbly and the crust golden.
  16. Cool on a wire rack.
  17. Bon Appetit!

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