Rhubarb Apple Pie
The Dish Archive: Rhubarb Apple Pie
On the Web
The Dish: Fruit Pies
The Restaurant: Area Four
The Chef: Kate Kimble
A new class of MIT students ready to graduate, and we all know a smart mind needs to be nourished. That’s where area four comes in -- baking some delectable treats for hungry young MIT students!
--4.5 c cake flour
--12 oz butter, cold and cubed
--½ t salt
--½ c cold water
In a robo coupe (food processor) combine the flour, cold butter, and salt. Blend until butter is pea size.
Add cold water, blend until just combined into a ball.
Press into a disk (the thinner the faster it chills), wrap and chill.
Once chilled, roll dough out to 1/8 inch thick. Using a biscuit cutter (or desired shape) cut as many rounds as you can, working outside inward.
You can press together scraps and reroll once, before dough will become tough when baked.
Place disks on sheet pan and chill (easier to assemble when cold).
--1 #rhubarb, diced
--1 #apples, peeled and diced
--5 T tapioca starch (you can substitute 3T corn starch)
--1 1/8 c sugar
--Splash vanilla extract
Toss all ingredients together in a bowl until well combined.
Place 1 heaping spoon of filling on half the disks. Brush the other half with egg wash.
Place egg wash side down on top of filling. Press the edges together with a fork, recut the round with biscuit cutter again for a clean look. Egg wash the tops, cut a split in center, sprinkle with sugar in the raw.
Bake in a 325 degree oven until golden brown. Serve and Enjoy!!!