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1
For pie shell:.
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2
Combine flour and salt.
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3
Add the butter and margarine and mix on low until the mixture appears crumbly.
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4
Add water until just incorporated.
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5
Chill for at least 2 hours, or up to 5 days.
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6
Divide the dough into thirds and place one third back in the refrigerator.
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7
Roll the remaining two thirds on a floured surface into one 9-inch circle and gently press into a pie place, poking fork holes into the bottom for ventilation.
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8
Return pie plate to the refrigerator.
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9
Roll the last third of dough on a floured surface to the same thickness as the pie shell and cut into long strips with pizza cutter (this dough will be used for lattice top).
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10
For the filling:.
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11
Combine brown sugar, flour, nutmeg, cinnamon.
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12
Toss with rhubarb and apples until the fruit is well covered.
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13
Pour filling into pie shell.
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14
For the lattice top:.
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15
Starting in the center, place the long strips of dough in a lattice pattern evenly until all the dough has been used.
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16
You may need to combine the scraps and re-roll into more long strips.
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17
For an extra pretty top: brush egg white on the top of the pie and cover the edges with aluminum foil for the first 20 minutes of baking.
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18
Bake pie for 45 minutes at 400.
