Go Back

Rhubarb Apple Pie

Friday, August 21, 2015

Courtesy:  Helen Franks


3 cups chopped rhubarb
1 cup sugar
1 tbsp cinnamon
2 cups chopped apples
1/2 cup flour
2 tbsp butter
1 double pie crust

Put chopped rhubarb and chopped apples into a large bowl. Whisk together 1 cup sugar, 1/2 cup flour, and 1 tbsp cinnamon. Combine the flour mixture with the rhubarb and apples. Let mixture rest for at least 15 minutes, stirring once after 8 minutes. 

Pour into pie shell. Put the butter on top of the filling and then add the top crust. Cut four 2-inch slits in the top crust. Cover the edge of the crust with aluminum foil. Bake for 45 minutes at 375 F. Take off the foil and bake another 15-20 minutes until crust is golden brown.

Go Back

Go Back


fritter peach baby bok choy cucumber stuffing strata green pepper radishes turnip snow peas nectarine yogurt Tomatillos pasta pesto muffins poblano Tomatoes shrunken heads jack maple syrup garlic barley tuscan spiced winter squash goat Cheese pecans coconut milk imam pine nuts Poblano Chili chicken dinner salad cilantro melon carrots Greens celeriac lettuce cointreau olives pork Salad Soup sour cream reggiano cake bacon bbq Salsa Potato cream cheese capers bread pudding shelling thai Swiss Chard chocolate gorgonzola coriander beef zucchini crepes pears shiitake tomato butter beet greens slaw Vegan Side Butternut hickory chiles Jerusalem artichoke onions gruyere almonds swiss strawberries compote sour fennel eggs Spread carrot top plums walnuts fraiche kalamata cranberry leeks pancake parmigiano mushrooms flank steak pork chop coeur a la creme panzanella conserve berry walnut oil mustard greens okra vinaigrette biscuits daisy plum sunchokes spring autumn tart mushroom casserole potatoes vegetarian pineapple rouille anise jack cheese chorizo Farmers' Market creme tomatoe baguette collins cornmeal Cider spelt Squash beets currants turnips beer Dressing blueberry chipotle cockaigne tortillas Apple habanero chives sandwich Red Onion radish chili sandwiches kluski coeur Leek tomato juice maple wasabi peppers remoulade cauliflower carrot tops celebration oats scapes apples jam bell pepper anchovy feta artichoke bosc basil brown sugar peas crisp pepper sherry flank mint shitake fondue kirsch chili peppers lemon grass syrup asparagus heavy whipping cream absinthe sesame bloody mary bulgar wheat plum tomatoes tomato corn pie Chevre bok choy Recipes curry bean bruschetta paste yellow onion celery root Cranberry Beans polenta pumpkin tostadas white beans fritters Drinks Corn caesar gazpacho sausage pudding onion dill Eggplant parmesan Rice wine vinegar strawberry kohlrabi bulgar chimmichurri latkes cheese almond milk pecan chilies couscous carrot fronds watercress knots sauce hazelnuts verde steak frittata scallions arugula Spinach wheat flour egg noodles vanilla wafers fennel seeds Bread prosciutto blue cheese pie pickled gin gouda beet sweet dilly bayeldi rhubarb tenderloin Shitake Mushrooms egg fennel bulb cream buttermilk green beans cantaloupe vegetable chimichurri meatballs chicken dijon honey ramps gratin Beans Kale wrap roasted celery hearts shallots buckwheat sweet potato