Leann
06-11-2008, 06:38 PM
Crust
1 C white flour
1 C whole wheat flour
1/2 teaspoon salt
1/2 C chilled butter cut into small pieces
Pulse all together in food processor or work together with fingers and pastry cutter. Reserve 1/3 of the crumbled mixture. Form the remaining 2/3 into crust with rolling pin and using freezer wrap under crust and plastic wrap on top to keep from sticking to counter and rolling pin. Place crust in deep dish 9 or 10 inch pie plate. Form crust with extra high sides, about 3/4 inch over edge to hold filling in.
Filling
3 pounds Granny Smith apples (about 6 large) peeled, cored, and sliced
1 quart frozed rhubarb thawed, drained, squeeze excess juice
1/2 C flour
2 Tablespoon corn starch
2 teaspoon cinnamon
2 C sugar
Put apples and rhubarb in large bowl. Whisk dry ingredients together in smaller bowl. Add dry ingredients to fruit and stir together until all is wet. Carefully pile all filling into prepared crust. It's a high pie.
Struesel Topping
reserved 1/3 pie crust crumbles
1/2 C old fashioned oats (oatmeal)
1/3 C packed dark brown sugar
Mix well and top filling with struesel. I hold my left hand at the crust and carefully sprinkle struesel over filling. Pat struesel gently to evenly cover filling. Cover with foil, sealing around the pie plate as well as possible. This pie will drip, so place on a drip pan. Bake at 375 for 1 hour, remove foil, change drip pan if it's a big mess. Bake 30-50 minutes longer until apples are slightly soft. Check with a sharp knife. Let cool 2 hours before serving.
I like it best for breakfast with cinnamon vanilla ice cream and a cup of coffee. What a great way to start your day! Enjoy. Leann
1 C white flour
1 C whole wheat flour
1/2 teaspoon salt
1/2 C chilled butter cut into small pieces
Pulse all together in food processor or work together with fingers and pastry cutter. Reserve 1/3 of the crumbled mixture. Form the remaining 2/3 into crust with rolling pin and using freezer wrap under crust and plastic wrap on top to keep from sticking to counter and rolling pin. Place crust in deep dish 9 or 10 inch pie plate. Form crust with extra high sides, about 3/4 inch over edge to hold filling in.
Filling
3 pounds Granny Smith apples (about 6 large) peeled, cored, and sliced
1 quart frozed rhubarb thawed, drained, squeeze excess juice
1/2 C flour
2 Tablespoon corn starch
2 teaspoon cinnamon
2 C sugar
Put apples and rhubarb in large bowl. Whisk dry ingredients together in smaller bowl. Add dry ingredients to fruit and stir together until all is wet. Carefully pile all filling into prepared crust. It's a high pie.
Struesel Topping
reserved 1/3 pie crust crumbles
1/2 C old fashioned oats (oatmeal)
1/3 C packed dark brown sugar
Mix well and top filling with struesel. I hold my left hand at the crust and carefully sprinkle struesel over filling. Pat struesel gently to evenly cover filling. Cover with foil, sealing around the pie plate as well as possible. This pie will drip, so place on a drip pan. Bake at 375 for 1 hour, remove foil, change drip pan if it's a big mess. Bake 30-50 minutes longer until apples are slightly soft. Check with a sharp knife. Let cool 2 hours before serving.
I like it best for breakfast with cinnamon vanilla ice cream and a cup of coffee. What a great way to start your day! Enjoy. Leann