Rhubarb and Apple Pie
| Yield: 6-8 Servings | Time: 1 hour 30 minutes |
1. In a medium-size saucepan, mix water, sugar, juices, brandy, vanilla, cloves, and cinnamon. Bring to a boil, then let simmer for 10 minutes.
2. Poach the rhubarb in 2 batches until fork tender, about 10 minutes.
3. Spoon rhubarb into a large bowl, and save the liquid.
4. Mix apple slices with the cooked rhubarb.
To bake pie:
1. Grease a 9- or 10-inch pie plate. Roll out ⅔ of pie dough and place in pie plate. Poke the dough a few times with the tines of a fork. (Keep remaining pie dough in fridge until ready to use.)
2. Add rhubarb/apple filling.
3. Roll out remaining pie dough and place on top of filling. Seal and crimp pie edges, and make a few 1-inch cuts in the dough (to release steam while baking).
4. Brush top of pie with egg wash and sprinkle with sugar.
5. Bake in oven for 40 minutes, or until crust is a deep golden brown.
For poached rhubarb:
3 cups water
1 ½ cups sugar
Juice of 1 tangerine or orange
1 T lemon juice
2 T brandy
1 tsp vanilla
¼ tsp whole cloves
1 cinnamon stick
1 lb rhubarb, cut into 1-inch pieces
Your favorite pie dough, chilled
3 medium-size apples, sliced
Sugar for topping
This recipe originally appeared in Growing Perennial Foods: A field guide to raising resilient herbs, fruits, and vegetables. On sale now.