Apple Raisin Rhubarb Pie
If
you love all the ingredients, this pie is the one for you
prep time: 10
cook time: 50
total time: 60
Ingredients
- 1 double crust pie dough
- 1 1/3 cups raisins
- 1 2/3 cups granulated sugar
- 4 tbsp. minute tapioca
- 1 1/2 tbsp. all-purpose flour
- 4 3/4 cups chopped rhubarb
- 3 cups chopped apples (such as granny smith)
- 1 cup chopped rhubarb
- 1/3 cup raisins
- 1 1/2 tbsp. lemon juice (bottled)
- 1 1/2 tbsp. butter or margarine, cut into pieces
- 1/2 tsp. granulated sugar, optional
Instructions
- Preheat the oven to 450°. Be aware that fruit pies can spill over and it's good advice to place an aluminum pan on the rack beneath - or you can create a foil "boat".
- Peel and chop all of your ingredients. Place the apples, the rhubarb, raisins, tapioca, sugar, and lemon juice into a bowl and mix to combine well with a long handled spoon.
- Spoon this mixture into your pie dish, and then dot with butter. Place your second crust on top, crimp the edges. Cut at least 1 vent hole in the top of the crust.
- Sprinkle with sparkling sugar if desired. Bake the pie for 10 minutes at 450, then lower the oven temperature 350 and continue cooking for about 45-60 minutes until you see juices are starting to bubble through the vent holes and the crust is nice and browned.
- Carefully remove your pie and allow to cool on an elevated surface such as a cooktop, or a rack. Serve with ice cream or whipped cream.
All photographs copyright Janet S. Grey.
No comments :
Post a Comment