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Granny’s Rhubarb Pie

This recipe originated with my grandmother, who baked many different rhubarb desserts. This was always a favorite of mine. —Blanche Baninski Minto North Dakota
  • Total Time
    Prep: 20 min. Bake: 1-1/4 hours
  • Makes
    8 servings

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

Directions

  • 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.

Health tip
  • Granny’s pie is well worth the calories on special occasions, but double-crust pies are almost always super rich. If you’re looking for a lighter version, skip the top crust and add just a little bit of your favorite streusel topping instead.
  • Nutrition Facts
    1 piece: 595 calories, 27g fat (7g saturated fat), 30mg cholesterol, 469mg sodium, 83g carbohydrate (42g sugars, 3g fiber), 7g protein.

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    Reviews

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    Average Rating:
    • SaraM15
      May 23, 2009

      I used my own pie crust recipe, but used the filling recipe as given in the recipe. It was perfect! I'll definitely make this again.

    • inez west
      Jul 9, 2008

      No comment left