This recipe originated with my grandmother, who baked many different rhubarb desserts. This was always a favorite of mine.
Provided by @MakeItYours
Number Of Ingredients 15
Steps:
- In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture until a ball forms.
- Divide dough in half. On a lightly floured surface, roll out one portion; transfer to a 9-in. pie plate. Trim pastry even with edge.
- In a large bowl, combine the rhubarb, apples, pineapple, honey and lemon juice. Combine sugar and flour; add to rhubarb mixture. Pour into crust. Dot with butter.
- Roll out remaining pastry to fit top of pie. Place over filling. Trim, seal and flute edges. Cut slits in pastry. Bake at 350° for 1-1/4 hours or until the pastry is golden brown and the apples are tender.
- Yield: 6-8 servings.
- Editor's Note: If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
- Originally published as Granny's Rhubarb Pie in Country
- April/May 2000, p51
- Nutritional Facts
- serving (1 piece) equals 595 calories, 27 g fat (7 g saturated fat), 30 mg cholesterol, 469 mg sodium, 83 g carbohydrate, 3 g fiber, 7 g protein.
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