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| Rhubarb-Raspberry-Apple Pie By William William loves to experiment, so one day as he took inventory of his fresh fruits, he realized that he did not have enough of any one fruit to make a dessert with. Soooo, guess what this crazy guy did? Yep! You guessed it! He mixed what he had. Below you will find this wacky recipe that came together very deliciously! Ingredients 2 cups all-purpose flour 1/2 teaspoon salt 2/3 cup shortening 6 to 7 tablespoons cold water 1-1/4 cups sugar 3 tablespoons cornstarch 2 tablespoons all-purpose flour 4 cups chopped fresh rhubarb or frozen rhubarb 2 cups fresh raspberries 1 medium cooking apple, peeled and shredded (about 3/4 cup) 1 to 2 tablespoons milk 2 to 3 tablespoons sugar (optional) Directions Bake your pastry crust in a 450 º oven for 8 minutes with foil on outside rim of the crust Remove foil Bake for 5 to 6 minutes more or until golden brown Cool on a wire rack If you feel creative: On a lightly floured surface, roll out any remaining pastry Use cookie cutter, or just cut pastry into desired shapes Cover cutouts loosely; set aside In a large saucepan stir together: Sugar Cornstarch 2 tablespoons flour Then stir in: Rhubarb Raspberries Apple Cook over low heat Stirring frequently, until fruit begins to juice out Increase heat to medium Cook and stir over medium heatuntil thickened and bubbly Transfer to the baked pie shell Brush edge of pie with milk Place pastry cutouts over fruit filling and around the edge of the pie Brush pastry cutouts with milk and if desired, sprinkle with sugar Bake in a 375 º oven For about 25 minutes until pastry is golden brown Cool on a wire rack Note for a double-crust pie: There is no need to pre-bake the crust To prepare filling: omit the cornstarch and reduce the raspberries to 1 cup Stir together: the sugar, if using fresh rhubarb, 6Tbs. of all-purpose flour (If using frozen rhubarb, increase the all-purpose flour to 1/2 cup.) Stir in the rhubarb, raspberries, and apple Transfer filling to the pastry-lined plate Place top crust over filling Fold top crust under bottom crust; flute edge as desired Cover edges with foil Bake in a 375 º oven for 25 minutes then remove foil Bake 20 minutes more or until top is golden and fruit is tender Cool on a wire rack Thank you for this wonderful recipe William! You are a Peach...hey...you shoulda added peaches too! Taste of the Tunnels Index Page |
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