|Recipe Name:||Rhubarb And Apple Deep Dish Pie||Submitted by:||Administrator|
|Number of Servings:||8|
1 1/2 Cup(s) All-purpose, unsifted flour
1 Tablespoon(s) Sugar
1/2 Cup(s) Butter or margarine
1 Egg, beaten
1 Tablespoon(s) Cider vinegar
2 Pound(s) Rhubarb stalks
4 Granny smith apples
1/4 Cup(s) Corn starch
1 Teaspoon(s) Ground cinnamon
2 Tablespoon(s) Buter or margarine
1 Tablespoon(s) Lenom juice
Red food coloring, optional
From: firstname.lastname@example.org (Dan Eisenreich) (COLLECTION)Date: 4 May 1994
02:46:47 GMT From Country Living Magazine, April 1992.The article also
references The Rhubarb Cookbook (Gallimaufry Press, 616Fourth Street,
Nanaimo, B.C. Canada V9R 1T7, $9.95) PASTRY Mix flour and sugar.
Cut in butter with pastry blender until mixtureresembles coarse crumbs.
Beat egg. Att water to egg until mixture is 1/3 cup. Stir in vinegar.
Add 4 tablespoons egg mixture to flour mixture. Mix lightly with afork
until pastry holds together. Refrigerate leftover egg mixture.Chill
paster 1 hour (minimum) Heat oven to 400 F. On floured surface,
roll pastry dough to a 16 by14 inch oval. Losten pastry and carefully
fold into quarters. Place intoa 10 by 8 by 2.5 inch oval deep dish
baking dish. Unfold and press intopan. Trim pastry 1 inch beyond rim of
dish. Brush pastry with some ofthe leftover egg mixture. Spoon in the
filling with juices, mounding inthe center. Bring pastry up over the
mound of filling, forming gathersor pleats, leaving the center open.
Brush pastry with egg mixture. Place pie on a rimmed baking sheet to
catch any drips. Bake pie 25minutes (at 400 F). Then lower oven to 350
F. Cover top of pie with apiece of aluminum foil. Continue baking for
25 to 35 minutes or untiljuices bubble in the center. Cool on wir rack.
FILLING Trim and cut rhubarb into 1 inch length.s Peel, core and cut
eachapple into 12 wedges. In a 2 quart saucepan, combine sugar,
cornstarch and cinnamon untilwell blended. Stir in apples, butter and
lemon juice. Let stand 5minutes or until sugar begins to disolve. Cover
nad cook over medium-lowheat until apples soften slightly and sauce
thickens and bubbles. Stiroccasionally. Remove from heat. Stir in
rhubarb. If rhubarb is not veryred add some red food coloring
(opetional). Coll to room temp. Add topastry (above).REC.FOOD.RECIPES
ARCHIVES/FRUITFrom rec.food.cooking archives. Downloaded from Glen's
MM RecipeArchive, http://www.erols.com/hosey.
Nutrition (calculated from recipe ingredients)
Calories From Fat: 110
Total Fat: 12.5g