Evette Rahman Apple category County Fair Apple Rhubarb Pie serves 8 Crust 3c flour 3T sugar 1 1/2t salt 3/4t baking powder 1/2c shortening 1/2c unsalted butter, cold, cubed 1/2c heavy cream 1 1/2T vinegar 1 1/2T oil egg mixed with1 T heavy cream sugar for sprinkling Filling 5 1/2c cooking apples, peeled, cored, cut into 1/8 inch thick slices 1 1/2c cut-up rhubarb, (weight of 7.5oz while frozen), thawed completely 2t fresh lime juice 2T salted butter, melted 1c + 3T sugar 1/3c cornstarch 1/2t ground cinnamon 1/4t freshly ground nutmeg Mix first 4 ingredients for crust. Cut in shortening and butter. Stir together oil, vinegar and cream. Add by tossing with flour. Knead briefly. Form into 2 disks. Cover with plastic wrap and refrigerate for at least 1 hour. Preheat oven to 400. Mix together apples, rhubarb and lime juice. Add in melted butter. Mix together sugar, cornstarch, and spices. Add to fruit and coat thoroughly. Roll out 1 disk of dough on a lightly floured surface and place in a deep dish pie plate. Add fruit. Roll out remaining disk of dough to make a full top crust or cut into strips for a lattice design. Cover fruit with dough and crimp edges. Brush with egg wash and sprinkle with sugar. Bake for 25 minutes. Reduce heat to 375. Bake for another 25-30 minutes or until golden and bubbly. Cover pie edges with pie shield or aluminum foil during baking to prevent excess browning. Cool completely on wire rack before serving.