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From: Betty---Athens,.Ga.

Apple Rhubarb Pie
As seen on the Food Network
Recipe by Claudia Fleming, Pastry Chef, Gramercy Tavern, New York City.

Pie Dough

8 ounces flour
1 teaspoon salt
5 ounces butter
2 tablespoons Crisco
1/3 cup ice water

1. Cut butter and Crisco into 1" cubes. Place in mixing bowl with flour and salt. Using the paddle attachment, blend at low speed until the mixture resembles a coarse meal. Add ice water and mix until the dough comes together. Remove the dough from the bowl and wrap in plastic. Allow the dough to chill in the refrigerator for 1 hour.

2. On a lightly floured surface, roll out one half of the dough into a circle 2" larger than the pie dish. Place the dough in the pie plate and gently push the dough into the corners. Fold the excess dough under so that the edge rests on the rim of the pie dish. Place in the refrigerator to chill. Roll out remaining dough to the same thickness and size as the pie shell. Chill.

Apple Rhubarb Filling

2 cups diced rhubarb
2 cups diced apples
1 1/4 cups sugar
2 tablespoons flour
1 tablespoon butter
Sugar in the Raw1. In a large mixing bowl, toss the rhubarb, apples, sugar and flour together. Let rest 10 minutes. Fill the chilled pie shell with the fruit mixture. Dot the top with butter.

2. Cut the chilled dough into 1" strips. Cover the fruit with a lattice crust. Brush the top crust with cold water. Sprinkle top with Sugar in the Raw.

3. Heat the oven to 375 degrees. Bake the pie for 15 minutes. Lower the temperature to 350 degrees and bake another 15-20 minutes or until the juices bubble and are thick.