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Granny's Rhubarb Pie

SUBMITTED BY: Blanche Baninski

"This recipe originated with my grandmother, who baked many different rhubarb desserts. This was always a favorite of mine."
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PREP TIME  20 Min
COOK TIME  1 Hr 15 Min
READY IN  1 Hr 35 Min

SERVINGS

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Servings
 

INGREDIENTS

  • 3 cups all-purpose flour
  • 1 1/2 teaspoons salt
  • 1 cup shortening
  • 5 tablespoons water
  • 1 egg
  • 1 teaspoon white vinegar
  • FILLING:
  • 3 cups cut fresh or frozen rhubarb (1/2 inch pieces)
  • 2 cups peeled and sliced tart apples
  • 1 (8 ounce) can crushed pineapple, drained
  • 1/4 cup honey
  • 1 tablespoon lemon juice
  • 1 cup sugar
  • 3 tablespoons all-purpose flour
  • 1 tablespoon butter

DIRECTIONS

  1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the water, egg and vinegar; stir into flour mixture until a ball forms.
  2. Divide dough in half. Roll out one portion on a lightly floured surface; transfer to a 9-in. pie plate. Trim pastry even with edge.
  3. 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.
  4. Roll out remaining pastry to fit top of pie. Place over filling; trim, seal and flute edges. Cut slits in pastry. Bake at 350 degrees F for 1-1/4 hours or until the pastry is golden brown and the apples are tender.

FOOTNOTE

  • If using frozen rhubarb, measure rhubarb while still frozen, then thaw completely. Drain in a colander, but do not press liquid out.
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