Ingredients and Weight:
- Rhubarb, fresh, chopped: 4 lbs
- Granny Smith apples, peeled and chopped: 3 lbs
- Granulated sugar: 2 cups
- Light brown sugar: 1 cup
- Ground cinnamon: 2 tsp
- Ground nutmeg: 1/4 tsp
- Salt: 1/4 tsp
- Butter, unsalted, cold and cubed: 1/2 cup
- All-purpose flour: 1 cup
- Baking powder: 1 tsp
- Milk: 1/4 cup
Preparation Time:
Cooking Time:
Difficulty Level:
Preparation Method Steps:
- Prepare the filling: In a large bowl, combine rhubarb, apples, granulated sugar, brown sugar, cinnamon, nutmeg, and salt. Toss well to combine.
- Make the crust: In a separate bowl, combine flour, baking powder, and salt. Cut in cold butter using a pastry blender or two forks until the mixture resembles coarse crumbs. Add milk and stir until just combined.
- Assemble the pie: Divide the pie dough in half and roll out one half on a lightly floured surface. Transfer to a 9-inch pie plate and trim the edges. Fill the pie crust with the rhubarb-apple filling.
- Roll out the remaining dough: Roll out the remaining half of the pie dough. Cut into strips and weave over the filling. Trim and crimp the edges.
- Bake: Bake in a preheated oven at 375°F (190°C) for 60-75 minutes, or until the crust is golden brown and the filling is bubbling.
Nutritional Information per Serving:
- Calories: 350
- Fat: 15g
- Carbohydrates: 45g
- Protein: 2g
Dish Characteristics:
- Tart and sweet with a flaky, buttery crust
- Perfect for a special occasion or dessert
- Suitable for American taste and Rhubarb Pie theme
User Comments:
- "The perfect balance of tart and sweet. Everyone loved it!"
- "The flaky crust melted in my mouth."
- "This pie is so easy to make and it tastes like something out of a five-star restaurant."
Special Precautions and Tips:
- Use fresh rhubarb and apples for the best flavor.
- Do not overcook the filling, or it will become mushy.
- If the crust starts to brown too much during baking, cover the edges with foil.
