Coffee and Dessert - French Style Apple Rhubarb Pie

This was the first year that I was able to harvest Rhubarb from my garden. Although I am unable to eat it fresh picked as I did in younger years, there is nothing better than fresh Rhubarb for pies and crisps. The recipe below is a combination of two; the traditional apple pie recipe from my Betty Crocker cookbook, and a French style apple rhubarb pie recipe from thekitchen.com. As with any of my fruit pies, I always add more cut fruit than the recipes ask for to ensure a fuller pie. The results of combining the two was a delicious pie filled with great spice flavor.

French Style Apple Rhubarb Pie

Filling

1 9-inch pie crust (homemade or purchased)

2 cups Rhubarb

4-6 cups tart apples, sliced

3/4 cup sugar

3/4 cup flour

1/2 teaspoon nutmeg

1/2 teaspoon cinnamon

1/4 teaspoon ground cloves

1/4 teaspoon salt

1 tablespoon lemon juice

1 teaspoon vanilla

French Apple Crumb Topping

1 cup all-purpose flour

1/2 cup firm margarine or butter

1/2 cup packed brown sugar

Standard Pastry Recipe

2/3 cup plus 2 tablespoons shortening

2 cups all-purpose flour

1 teaspoon salt

4 to 5 tablespoons cold water

1. Preheat oven to 425F.
2. Prepare pie crust.
3. Mix sugar, flour, nutmeg, cinnamon, cloves, salt, lemon juice and vanilla. Stir in apples and rhubarb.
4. Turn filling into prepared pie crust.
5. Prepare French apple crumb topping and put on top of the filling.
6. Cover edges with foil to prevent burning and remove during the last 15 minutes of baking.
7. Bake until crust is brown, and juice begins to bubble through the top, about 40-50 minutes.

French Style Apple Rhubarb Pie