| Level: | Intermediate |
| Total: | 2 hr 10 min |
| Prep: | 40 min |
| Inactive: | 30 min |
| Cook: | 1 hr |
| Yield: | 8 to 10 servings |
Ingredients
- Basic Sweet Piecrust, recipe follows
- 2 pounds fresh rhubarb, trimmed and cut into 1-inch thick pieces
- 2 pounds McIntosh apples (6 to 8 apples), cored, peeled, and each cut into 12 equal slices
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 1/4 cup cornstarch
- 2 tablespoons fresh lemon juice
- 2 tablespoons apple, cherry, or grape brandy
- 1 cup bleached all-purpose flour
- 1 cup chopped walnuts
- 4 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled
- 1 teaspoon ground cinnamon
- Pinch freshly grated nutmeg
- 2 cups all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon salt
- 3/4 cup solid vegetable shortening
- 6 to 7 tablespoons ice cold water
Instructions
- Preheat the oven to 370 degrees F.
- Roll out the dough on a lightly floured work surface into an 11-inch round about 1/8-inch thick. Transfer the dough to a 9-inch pie pan. Trim off any overhanging dough to make a 1/2-inch wide overhang around the edge of the pan. Flute the edges of the dough with your fingertips.
- In a large bowl, mix the rhubarb, apples, sugar, 1/2 cup of the brown sugar, the cornstarch, lemon juice, and brandy, and toss to coat the fruit evenly. Pour the mixture into the piecrust.
- In a medium bowl, combine the flour, walnuts, remaining 1/2 cup brown sugar, butter, cinnamon and nutmeg and mix well with your fingertips until the mixture resembles coarse crumbs. Sprinkle evenly over the filling.
- Bake until the top is golden brown and the juices are bubbling, 40 to 45 minutes. Cool on a wire rack for at least 15 minutes before serving.
- In a mixing bowl, combine the flour, sugar, and salt. Mix well. Add the shortening and mix until the mixture resembles coarse crumbs. Add the water and let sit 1 minute. Using either a fork or your hands, carefully press the mixture together to form a soft ball. Wrap in plastic wrap and refrigerate at least 30 minutes.
- Preheat oven to 350 degrees F.
- Remove the dough from the refrigerator and place it on a lightly floured surface. Roll out the dough on the floured surface into a circle about 12-inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again so that you can lift it without tearing it, and unfold into a 9-inch by 2-inch deep-dish pie pan. Crimp the edges and place in the oven.
- Bake until golden, about 15 to 20 minutes. Remove from the oven and cool completely.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 926 |
| Total Fat | 28 g |
| Saturated Fat | 8 g |
| Carbohydrates | 161 g |
| Dietary Fiber | 4 g |
| Sugar | 117 g |
| Protein | 9 g |
| Cholesterol | 12 mg |
| Sodium | 246 mg |
Reviews
Kristen r, thank you for the warning. Now I know that my instincts were correct. I may still try this but cook beforehand
This was terrible. Nowhere did it say to cook the filling so I filled the pie with raw fruit. After 40 minutes it was still mounded and raw looking with no juices. I Googled it and found a video of Emeril Live where he made this and cooked the filling. I just wasted a ton of good ingredients and half a day. Do not make this as written… it is a mistake.