Apple-rhubarb Pie

Total Time: 3 hrs 15 mins Preparation Time: 2 hrs 30 mins Cook Time: 45 mins

Ingredients

• 2 1/2 cups all-purpose flour
• 1/2 tablespoon salt
• 6 tablespoons butter, very cold
• 14 tablespoons margarine, very cold
• 1/2 cup water, very cold
• 3/4 cup brown sugar, packed
• 2 tablespoons all-purpose flour
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon
• 1 cup fresh rhubarb, sliced (about one large rhubarb)
• 5 cups fresh apples, sliced (about five medium apples)
• 1 egg

Recipe

• 1 for pie shell:.
• 2 combine flour and salt.
• 3 add the butter and margarine and mix on low until the mixture appears crumbly.
• 4 add water until just incorporated.
• 5 chill for at least 2 hours, or up to 5 days.
• 6 divide the dough into thirds and place one third back in the refrigerator.
• 7 roll the remaining two thirds on a floured surface into one 9-inch circle and gently press into a pie place, poking fork holes into the bottom for ventilation.
• 8 return pie plate to the refrigerator.
• 9 roll the last third of dough on a floured surface to the same thickness as the pie shell and cut into long strips with pizza cutter (this dough will be used for lattice top).
• 10 for the filling:.
• 11 combine brown sugar, flour, nutmeg, cinnamon.
• 12 toss with rhubarb and apples until the fruit is well covered.
• 13 pour filling into pie shell.
• 14 for the lattice top:.
• 15 starting in the center, place the long strips of dough in a lattice pattern evenly until all the dough has been used.
• 16 you may need to combine the scraps and re-roll into more long strips.
• 17 for an extra pretty top: brush egg on the top of the pie and cover the edges with aluminum foil for the first 20 minutes of baking.
• 18 bake pie for 45 minutes at 400.