The classic Apple and Rhubarb Pie has always been a favourite. A delicious dessert, you can’t go past the warm goodness of this pie.
Time: One hour and 15 minutes
- 3 cups flour
- 1 1/2 teaspoons salt
- 1 cup shortening
- 1 egg
- 5 tablespoons cold water
- 1 teaspoon white vinegar
- 3 cups sliced fresh or frozen rhubarb
- 2 cups sliced peeled tart apples
- 1 can crushed pineapple, drained
- 1/4 cup honey
- 1 tablespoon lemon juice
- 1 cup sugar
- 3 tablespoons flour
- 1 tablespoon butter
In a large bowl, combine flour and salt and cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar and stir into flour mixture until a ball forms.
Divide dough in half. On a lightly floured surface, roll out one portion; transfer to a 20cm pie plate. Trim pastry even with edge. In a large bowl, combine the rhubarb, apples, pineapple, honey and lemon juice. Combine sugar and flour and add to rhubarb mixture. Pour into prepared piecrust and dot with butter. Roll out remaining pastry to fit top of pie. Place over filling. Trim and seal edges. Cut slits in pastry. Bake at 180 degrees Celsius until the pastry is golden brown and the apples are tender. Serve while still warm with your choice of ice cream or cream.