Lynnes Butterscotch Rhubarb Pie Recipes

GRANNY'S RHUBARB PIE

Granny's Rhubarb Pie image

This recipe originated with my grandmother, who baked many different rhubarb desserts. This was always a favorite of mine. -Blanche Baninski Minto North Dakota

Provided by Taste of Home

Categories Desserts

Time 1h35m

Yield 8 servings.

Number Of Ingredients 15

Ingredients

3 cups all-purpose flour
1-1/2 teaspoons salt
1 cup shortening
1 large egg, room temperature
5 tablespoons cold water
1 teaspoon white vinegar
FILLING:
3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
2 cups sliced peeled tart apples
1 can (8 ounces) crushed pineapple, drained
1/4 cup honey
1 tablespoon lemon juice
1 cup sugar
3 tablespoons all-purpose flour
1 tablespoon butter

Steps:

In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture until a ball forms. Divide dough in half. Shape each into a disk; wrap and refrigerate 1 hour or overnight., Preheat oven to 350°. For filling, in a large bowl, combine rhubarb, apples, pineapple, honey and lemon juice. Combine sugar and flour; add to rhubarb mixture. , On a lightly floured surface, roll 1 disk of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter. Roll out remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top. , Bake until crust is golden brown and the apples are tender, about 1-1/4 hours.,

Nutrition Facts : Calories 595 calories, Fat 27g fat (7g saturated fat), Cholesterol 30mg cholesterol, Sodium 469mg sodium, Carbohydrate 83g carbohydrate (42g sugars, Fiber 3g fiber), Protein 7g protein.

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