Monday, April 28, 2008

Apple Rubbarb Pie

I got hit by a car recently. The insurance company is going to fix my bike and my shoulder is healing nicely. It was a small accident but rather dramatic. It just makes my life more complicated having to deal with all the crazy stuff.
I am also trying to wrap up the Master's degree.
So in short, it may be awhile before there is another post, but here is one for the time being...

Apple Rubbarb Pie

1 1/2 sticks butter
2 cups flour
1 teaspoon salt
Approx. 3 tablespoons ice cold water

1 cup sugar
1/3 cup flour
Four baking apples (I used pink ladies)
Five medium rubbarb stems

Mix the salt and flour together. Cut the butter into slices and use a fork to blend the butter into the flour. Once the flour and butter form into small pieces and is thoroughly blended, add the water one tablespoon at a time. Mix the dough with your hands until the dough sticks together. Add as little water as possible. Form dough into two balls. Wrap the dough in plastic wrap and make the dough hockey puck shaped (this will make it easier to roll out). Refridgerate for at least an hour.

Once the dough is about ready to be rolled out. Preheat the oven to 425 F. Peal the apples and cut into quarters. Use a food processor or thinly slice the apples and rubbarb. The filling should be half rubbarb and half apples. Mix the apples, rubbarb, flour and sugar together. Put to the side.

Remove the dough from the refridgerator. Grease a basic pie pan. Place the dough between two sheets of wax paper and roll out the dough until it is big enough to cover the pie pan. Place the dough in a greased pie pan and put the filling into the pie pan. Roll out the other ball of dough in the same manner and place on top of the pie. Seal the edges of the pie with a fork or your fingers. Cut four slices in the top of the dough. Cover with aluminum foil and bake for 40 minutes. After 40 minutes, remove the foil and bake for 20 to 30 more minutes or until the top is golden brown.