Granny’s Rhubarb Pie

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

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

  1. 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.
  2. 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.
  3. 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.
  4. Bake until crust is golden brown and the apples are tender, about 1-1/4 hours.

Nutrition Facts

1 piece: 595 calories, 27g fat (7g saturated fat), 30mg cholesterol, 469mg sodium, 83g carbohydrate (42g sugars, 3g fiber), 7g protein.

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

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