Apple Rhubarb Pie
- Yields 9" Pie

Flaky Pastry
Pastry Flour 250 g
All Purpose Flour 125 g
Granulated Sugar 15 g
Shortening 250 g
Cold Water 125 mL

Directions for flaky pastry
  1. Rub shortening into flour until reduced to irregular pea sized crumbs.
  2. Dissolve salt & sugar in cold water, add all at once. Mix just enough to incorporate. Do not over mix.
  3. Transfer dough to floured table, shape into thick roll cover and allow it to rest for a few minutes before rolling.

The Crumble.  
Butter        500g
Brown Sugar  750g
Cinnamon      4g
Pastry flour 750g

Directions for Crumble
Rub all the ingredients together until well blended and crumbly

Rhubarb 85 g
Apples - (Fuji or Cortland) 4 apples
Sugar 250 g
Cornstarch 50 g
Ground Cinnamon (to taste) 1 g
Ground Nutmeg (A pinch) 1 g
Butter 8 g

Directions for Filling
  1. Cut Rhubarb into 1/2" pieces
  2. dredge Rhubarb pieces with sugar - leave overnight to draw out water.
  3. Onto a well floured surface, roll out pastry dough and carefully roll up the pastry around your rolling pin and unroll onto a 9" pie plate. Cut off excess dough for a clean edge.
  4. Preheat oven to 350oF. Slice Apples into a bowl, add in drained rhubarb. Sprinkle sugar, cornstarch, cinnamon & nutmeg over and toss well until apples & rhubarb are thoroughly coated.
  5. Pile the mixture into the pie shell and dot with butter.
  6. sprinkle the crumble on top
  7. Bake in preheated oven for 40-50 minutes until juices inside are thick and bubbling. Crust should be a deep golden color.