Apathetic Thursday

I wanted to make apple pie tonight, but I soon found out I did not have enough for apples. So I decided I would add some rhubarb to make an apple rhubarb pie instead. I used basically the same recipe as apple pie, but added more sugar to counter act the sour rhubarb and didn’t add any cinnamon. Basically, my recipe was as follows:

3 Cups Sliced Apples
3 Cups Sliced Rhubarb
1 Cup Sugar
3 Tablespoons Cornstarch

Mix this together, and set it aside. You may want to add more sugar if your apples are really tart. Next comes the crust. The crust is as follows:

2 Cups Flour
1 Teaspoon Salt
3/4 Cup Butter Crisco

Mix these ingredients together thoroughly, so that it has a consistency like cornmeal.

Now add 6-8 Tablespoons of ice water.

Start with 6, then add more as needed. Use a fork to fluff the dough together. DO NOT over work the dough as you add water. This is the KEY to a flaky crust.

Now that you have your dough, take half of it and roll it out for your bottom crust. Place in a 9 inch pie plate. Then you can add the fruit mixture. Next roll out the rest of the dough, and use that as your top crust. Pinch the top and bottom crust together in the manner of your choice, some people use fingers, others use forks. Put some designs on top with your knife. I like to make a pi symbol, but a line and some pokes work fine.

Put the pie in the microwave for 15 minutes while you preheat your oven to 350 degrees Fahrenheit. When your pie is done in the microwave, bake it in the oven for 15-20 minutes, or until the crust is a nice brown color.

And with that, you are done! I would recommend letting the pie cool a bit before you attempt to eat it, but I wouldn’t let it get cold. Vanilla ice cream goes very well with the pie.

Enjoy! I know I will!