"Sweet apples, juicy raisins, and tart rhubarb come together in this delicious homemade pie. A perfect balance of flavors in a golden, flaky crust!"
Apple
Raisin Rhubarb Pie
Prep
Time: 10 Cook Time: 50
Source: Tinkskitchen.com
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
Directions
- 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.
Feb 01, 2007
I probably saw this somewhere in a magazine, as I used to buy the grocery store checkout racks magazines all the time. I think I bought my first cookbook at age 18, so I have always been interested in food.
This Apple Raisin Rhubarb Pie was incredible - the flavors of the apple and rhubarb completely complimented each other, and the raisins gave some body to the mixture after the apples cooked.
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