Apple Rhubarb Pie

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.