Cooking web notes

Mom’s Rhubarb and Apple Pie

Its spring, time for rhubarb!

Who said pie is just for dessert?  I highly recommend eating pie for breakfast!  Guess it may be a little indulgent but pie is at the top of my food list and it has to be nutritious with having all the food groups ~ flour, fruit, fat; right?  The problem is, sometimes it doesn’t last in this house for much more than a breakfast or two!

Recipes for rhubarb and strawberry pie are plentiful but, have you ever tried a pie of rhubarb and apples?  You are in for a great sweet treat if you’ve never eaten it!  Mom baked many rhubarb pies and I especially think this one is great with the apples.  I love the way the sour rhubarb mingles with the sweet apples, providing great texture also. 

The earliest records of rhubarb go back to 2700 BC in China, where it was cultivated for medicinal purposes.  It reached Europe in the 1600’s and finally Benjamin Franklin brought rhubarb seeds to the North American east coast in 1772.  It really was not widely used until the 1800’s when it became a popular ingredient in, you guessed it ~ pies!

Now, tell me:  do you eat pie for breakfast?

Mom’s Rhubarb and Apple Pie

Ingredients:

1½ cups rhubarb, diced

1½ cups apples, peeled and diced

¼ cup flour

1 cup sugar

1/8 teaspoon salt

1 tablespoon butter

Pastry dough for 2 crust 8” pie

Method:

Prepare pie dough and line bottom of 8” pie pan.

Dust rhubarb and apples with flour.

Mix with sugar and salt.

Place fruit mixture on pie dough in pie pan.

Dot with butter.

Place lattice crust on top of pie filling.

Bake in hot oven, 450 degrees for 10 minutes.

Reduce heat to 350 degrees and continue baking for 30 minutes until golden.

Set on wire rack to cool.

Pam’s note:  See my easy pie crust recipe on the Nov. 17, 2009 post.

There’s nothing better than a slice of a home-baked pie with fresh fruit!

This entry was posted on Wednesday, December 14, 2011 at 6:04 AM and is filed under Apples, Desserts, Fruit, Mom's recipes, Pies, Rhubarb. You can follow any responses to this entry through the RSS 2.0. You can leave a response.