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This is one of our all-time favorite pies. The sweet from the apples and the tart from the rhubarb make a perfect combination.
For the crust:
In a medium sized mixing bowl mix the flour, salt and baking powder.
Add the butter and cut with a pastry blender until it’s the texture of coarse sand. This is worth the extra effort to make sure it is well combined as you will get a flakier crust. If you don’t have a pastry blender some people use two knives or you can just use your fingers but if you do that you will have to chill it longer because the butter will soften quite a bit.
Once the butter is incorporated, mix together the egg, vinegar and water in a small dish. Add that to the flour mixture and use the pastry blender to work the liquid evenly into the flour.
Once it is fairly moistened divide the dough in half and shape each half into a disc. Wrap each in plastic wrap and place in the fridge while you make your filling, about 20 minutes should do it.
For the filling:
In a large mixing bowl, combine all of the filling ingredients.
Let the fruit sit while you prepare the pie crust. This will let the juices seep out. The sugar and flour stick to the fruit better this way and you don’t end up with a soupy mess when you cut the pie.
Once you have made the filling, pull out one of the dough discs and on a lightly floured surface, use a rolling pin to roll it out so it is large enough to fit into your pie plate with some extra hanging over. Put it into your pie plate.
Preheat your oven to 375˚F.
Dump your filling into the bottom crust and the roll out the second disc of dough. At this point you can cut it into strips for a lattice top or you can just do a full sheet of top crust. Put the top crust over the filling. Then use your fingers to flute the edges of the two crusts and pinch them together.
Make an egg wash with 1 egg and 1 tablespoon of cream or water and brush the top of the crust with it and sprinkle some sugar over the top (optional).
Wrap the edges of the pie in foil to protect them from burning. I usually take two pieces of foil and set them on the counter, then I put the pie in the center and fold the foil up around the bottom of the pan and the crust edges and crimp it so it sort of hugs the edges of the pie.
Bake pie for about 30 minutes.
Remove the foil from the pie and bake another 25-30 minutes, until the top is golden brown and the fruit is cooked and soft.
Remove from oven and allow to cool before serving.
This recipe is so fresh, vibrant, and light, perfect for any summer picnic or family get-together. I must give credit to Emeril Lagasse for his fabulous pie crust recipe, and my former mother-in-law for her amazing pie recipe. She has always been a baking inspiration for me.
This peanut butter cream pie is made extra yummy by using a chocolate cream base and a meringue topping. It’s a little bit more work than some of the recipes I’ve posted but it is well worth it. And hard as it is to resist, it is best when left to set up and then cool completely in the refrigerator.
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!