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
- Prepare the required foods. Wash the apples and rhubarb.
- 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.
- Peel the rhubarb and apples, cut into cubes. Put in a saucepan, cover with 3 tablespoons of sugar, add cinnamon, stir.
- 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.
- Top with the rhubarb and apple filling
- Roll out a smaller portion of the dough and cut into strips. Make a grate for the top of the pie.
- Bake the rhubarb and apple pie in an oven preheated to 180 degrees for about 40 minutes.
- Sprinkle the finished cake with icing sugar.
Bon Appetit!
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