American Pie Council

2013 Professional Recipe

Apple Rhubarb Crumb Pie

Crust:
Apple Rhubarb Crumb Pie
2013 APC Crisco National Pie Championships Professional Division
1st Place Apple
Evette Rahman, Orlando, FL

Serves 8

Crust
2c flour
2T sugar
1t salt
1/2t baking powder
1/3c shortening
1/3c unsalted butter
1T vinegar
1/3c heavy cream

Filling
6c cooking apples, peeled, cored, sliced
1c sliced rhubarb
2t lime juice
1 1/2T unsalted butter, cubed
1 1/8c sugar
3T minute tapioca
2T cornstarch
1/2t cinnamon
1/4t nutmeg

Crumb Topping
1 cup flour
1/2c brown sugar
1/2c unsalted butter, cubed
1/4t cinnamon

Mix dry ingredients together for the crust. Cut in shortening and butter. Add vinegar and cream. Mix together well. Form into two disks and refrigerate for 1 hour.

Preheat oven to 375. Roll out one disk and place in deep dish pie plate. Mix filling ingredients together and fill pie plate. Roll out remaining dough and cut into strips. Place several strips across filling, leaving space in between. Bake for 40 minutes. Mix together thoroughly topping ingredients until crumbly. Sprinkle over pie and bake an additional 15 minutes. Cool completely before serving.




Filling 1:

Filling 2:

Filling 3:

Toppings:

Instructions: