| COUNTRY APPLE RHUBARB PIE |
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Makes One 9- or 9-1/2 inch Deep-Dish Pie 8 ServingsCrust 9-inch Classic CRISCO Double Crust Filling 9 cups sliced, peeled Granny Smith s (about 3 pounds or 6 large apples) apple 1 -1/2 cups chopped (about 1/2 inch) fresh , peeled if tough rhubarb 3/4 cup granulated sugar 1/2 cup firmly packed light brown sugar 2 tablespoons all-purpose flour 1 tablespoon cornstarch 1 teaspoon ground cinnamon 1/4 teaspoon freshly grated nutmeg Glaze 1 egg, beaten 1 tablespoon water 1 tablespoon granulated sugar 1 teaspoon ground pecans or walnuts 1/8 teaspoon ground cinnamon For crust, prepare (see Classic Crisco Pie Crust recipe). Roll and press bottom crust into 9- or 9-1/2-inch deep-dish pie plate. Do not bake. Heat oven to 425ºF. For filling, combine apples and rhubarb in large bowl.Combine 3/4 cup granulated sugar, brown sugar, flour, cornstarch, 1 teaspoon cinnamon and nutmeg in medium bowl. Sprinkle over fruit. Toss to coat. Spoon into unbaked pie crust. Moisten pastry edge with water. Cover pie with lattice top, cutting strips 1-inch wide. Flute edge high. For glaze, combine egg and water in small bowl. Brush over crust. Combine remaining glaze ingredients in small bowl. Sprinkle over crust. Bake at 425ºF for 20 minutes. REDUCE OVEN TEMPERATURE TO 350ºF. Bake 30 to 40 minutes or until filling in center is bubbly and crust is golden brown. Place sheet of foil or baking sheet under pie if it starts to bubble over. Cool to room temperature. |
