Rhubarb and Apple Pie

by Editorial Staff

Sour rhubarb and sweet apples make a wonderful pie filling. Open the rhubarb and apple pie, covering the filling with a “wire rack”. Serve with a scoop of ice cream or whipped cream.

Cook: 1 hour 30 mins

Servings: 6-7

Ingredients

  • Flour – 250 Grams
  • Butter – 125 Grams
  • Egg – 1 Piece
  • Salt – 1 Pinch
  • Sugar – 4 Tbsp. spoons (3 tablespoons – for the filling, 1 tablespoon – for the dough)
  • Vanillin – 1 Pinch
  • Rhubarb – 100 Grams
  • Apples – 5 Pieces
  • Cinnamon – 0.5 Teaspoons
  • Powdered sugar – 1 Tbsp. the spoon

Directions

  1. Prepare the required foods. Wash the apples and rhubarb. 
  2. Cut cold butter into cubes, combine with flour, salt, sugar, vanilla and egg. Knead the dough quickly and form a ball. Wrap the finished dough in plastic wrap and put it in the refrigerator for half an hour.
  3. Peel the rhubarb and apples, cut into cubes. Put in a saucepan, cover with 3 tablespoons of sugar, add cinnamon, stir.
  4. Divide the dough into two parts, one should be slightly larger. Roll out most of the dough and lay out in shape. Stick with a fork.
  5. Top with the rhubarb and apple filling
  6. Roll out a smaller portion of the dough and cut into strips. Make a grate for the top of the pie.
  7. Bake the rhubarb and apple pie in an oven preheated to 180 degrees for about 40 minutes.
  8. Sprinkle the finished cake with icing sugar.

Bon Appetit!

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