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1
Preheat oven to 400'F.
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2
For the filling:
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In a large saucepan combine the rhubarb, apple, sugar, flour and cinnamon.
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Cook and stir over medium heat just until the mixture thickens. Remove from heat and add the butter. Cool.
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5
In the meantime, prepare a pastry shell for a double crust pie.
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6
To assemble the crust:
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On a lightly floured surface, roll one half of the dough from the center out to form a 12 inch circle. Place this into a 9 inch pie dish.
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8
Trim to 1/2 inch beyond the edge of the plate.
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9
Put the prepared filling into the pie shell.
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Roll the remaining pie dough out and form it into a 12 inch circle.
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11
Cut the pastry (for the lattice) into 3/4 to 1 1 1/4 inch strips.
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Weave the strips over the filling in a lattice pattern. Press the ends of the strips into the crust edge. Fold the bottom pastry over the ends of the strips; crimp the edge.
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13
To prevent the edges of the crust from burning cover with tin foil.
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14
You might want to put this on a baking sheet with edges so the bottom of your oven doesn't get any filling on it.
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Bake the pie for 25 minutes. The remove the foil and bake for an additional 25 minutes or until the center is bubbly and the crust golden.
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16
Cool on a wire rack.
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17
Bon Appetit!
