Rhubarb Apple Pie

Ingredients

• 312 g (2 1/2 cups) all-purpose flour or pastry flour
• 1 teaspoon sugar
• 3/4 teaspoon salt
• 190 g (3/4 cup + 2 1/2 Tablespoons) salted or unsalted butter, cold and cubed
• 1 Tablespoon lemon juice or vinegar (apple cider vinegar or white vinegar)
• 8-10 Tablespoons ice-cold water
• 7-8 medium apples (or about 900g/2 lb measured as apple slices)
• 320 g (2 cups) fresh or frozen rhubarb
• 150 g (3/4 cup) granulated sugar divided
• 1 Tablespoon lemon juice
• 32 g (1/4 cup) all-purpose flour
• 2 teaspoons lemon zest
• 2 teaspoons finely grated ginger
• 1 teaspoon vanilla extract or paste
• 1/2 teaspoon salt
• 2 Tablespoons salted or unsalted butter, cold, chopped into small pieces

Instructions

1. 1

   Mix flour, sugar, and salt in a large...: Mix flour, sugar, and salt in a large mixing bowl or the bowl of a food processor. Add the cold butter cubes to the flour and use a pastry cutter or pulse the food processor to cut the butter into small pieces until the mixture resembles coarse bread crumbs with pea-sized pieces of butter.

2. 2

   Add lemon juice to ice water and drizzle...: Add lemon juice to ice water and drizzle it into the flour mixture slowly, adding enough cold water to bring the dough together without making it too sticky.

3. 3

   If the dough is too warm or the...: If the dough is too warm or the butter has softened, chill it in the fridge for 30 minutes.

4. 4

   Roll the dough into a 10-inch/25cm rectangle on...: Roll the dough into a 10-inch/25cm rectangle on a floured surface, fold it into thirds like a pamphlet, and turn it a quarter turn. Repeat this roll and fold process once more. Cut the dough into two pieces and shape each into a flat disc.

5. 5

   Wrap the dough discs in cling film and...: Wrap the dough discs in cling film and chill them in the fridge for around 2 hours or overnight.

6. 6

   While the pastry is chilling, peel and core...: While the pastry is chilling, peel and core the apples and slice them into equal 1/4-inch slices. Place the apple slices in a large bowl. Dice the rhubarb into 1/2-inch slices and add them to the bowl with finely grated ginger, lemon juice, and 50g (1/4 cup) of sugar. Toss to coat.

7. 7

   Cover the bowl and place it in the...: Cover the bowl and place it in the refrigerator for around 2 hours to macerate and release the juices.

8. 8

   Use a rolling pin to roll one pastry...: Use a rolling pin to roll one pastry disc on a lightly floured surface in a 12-inch/30cm circle. Place it in the pie pan. Drain the apples and rhubarb from their juices, collecting the juice in a small saucepan. Place the rhubarb and apples back in their bowl and toss with flour, salt, 100g (1/2 cup) sugar, lemon zest, and vanilla. Add the apples and rhubarb to the pie crust and return to the refrigerator.

9. 9

   Simmer the fruit juices in the saucepan until...: Simmer the fruit juices in the saucepan until they have reduced by just over 1/2 and slightly thickened. Remove the pie crust from the refrigerator and drizzle the syrup over the pie filling.

10. 10

    Add over the little cubes of butter.

11. 11

    Roll out the second pastry disc into a...: Roll out the second pastry disc into a 12-inch circle to create a lattice top crust, or cover the filling with the whole top crust.

12. 12

    Cut off the uneven excess dough overhang. Leave...: Cut off the uneven excess dough overhang. Leave enough overhang to roll and pinch together the pie's top and bottom crust. Flute the edges of the pastry with your fingers.

13. 13

    Brush the top of the crust with beaten...: Brush the top of the crust with beaten egg wash. If you're not making a lattice top, add 2-3 slits to the pastry's top to allow steam to escape when baking.

14. 14

    Bake the pie at 425°F/220°C for 15 minutes,...: Bake the pie at 425°F/220°C for 15 minutes, then turn the oven down to 375°F/190°C and continue baking for approximately 50-60 minutes, or until the filling is thick and bubbling and the pastry is a deep golden brown. If the pastry is browning too much, you can tent it with aluminum foil.