Rhubarb Apple Pie
Ingredients
The filling
-
1
pound
rhubarb
-
1
unit
apple
-
¾
cup
light or dark brown sugar
-
½
unit
vanilla bean
-
2
tablespoons
corn starch
-
¼
teaspoon
fine-grain sea salt
Additions
-
1
large
egg
-
2
tablespoons
milk
-
1
tablespoon
turbinado sugar or demarrara
-
to taste
unit
ice cream or whipped cream
Instructions
- Mix rhubarb, apple, brown sugar, vanilla bean, corn starch, and salt in a bowl and let it sit for 10-15 minutes.
- Pour the filling into the prepared pie crust.
- Roll out the second half of the dough and create a lattice design on top of the filling.
- Brush the top with egg wash and sprinkle with turbinado sugar.
- Chill the pie in the freezer for 15-20 minutes while preheating the oven to 400°F.
- Bake the pie for 20 minutes, then lower the temperature to 350°F and bake for an additional 20-30 minutes until golden brown and bubbly.
- Let the pie cool for about 3 hours before serving.
Nutrition Facts (estimated)
Servings
1 (nine-inch) pie
Calories
250
Total fat
8g
Total carbohydrates
40g
Total protein
6g
Sodium
100mg
Cholesterol
70mg
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