Apple And Rhubarb Pie

1. 1

   Preheat the oven to 350u00b0F. In a food processor, pulse flour, 1/3 cup of the sugar, butter and lemon peel until mixture resembles breadcrumbs. With motor running, add egg yolks and enough chilled water (about 1 tsp) for mixture to form a ball. Flatten slightly, then wrap in plastic wrap. Refrigerate for 30 mins.

2. 2

   Meanwhile, combine apples, rhubarb and 1/3 cup of the sugar in a large skillet on medium heat. Cook 4-5 mins, until fruit begins to soften. Cool.

3. 3

   Roll two-thirds pastry out between 2 sheets parchment paper to a round, about 1/8-inch thick. Line 9-inch pie plate with pastry, trimming edges. Refrigerate 15 mins. Roll out remaining pastry between 2 sheets parchment paper. Cut into 1/3 inch-wide strips.

4. 4

   Spoon cooled fruit mixture into pie crust. Crisscross pastry strips on top to create lattice. Press edges to seal; trim excess pastry. Brush with egg white. Sprinkle with remaining 1 tbsp sugar.

5. 5

   Bake 35-40 mins, until pastry is golden. Cool in pan 5 mins. Serve with ice cream or custard.

* Per serving · 4 servings · Values may vary.

No additional tips available.