I use Granny Smith apples because they’re tart, and combined with the rhubarb, they make a great pie. The two fruits have different textures, which also adds interest to the pie.
Preheat oven to 425°F.
Clean and slice fruit and combine in large bowl.
Mix sugar and flour together in small bowl.
Add sugar and flour mixture to fruit and stir to mix. Let the fruit mixture sit for about 10 minutes so the juices release.
Pour the filling evenly into the crust.
Roll out additional pie crust and place on top of fruit. For this pie, I like doing pie crust art, using cookie cutters. You can also do a lattice crust, or if you prefer, a traditional double crust pie.
With a double crust, be sure you pinch the edges to make a tight and pretty border, and cut some slits in the top to allow steam out.
Bake at 425°F for 10 minutes. Lower temperature to 325°F and bake for an additional 40-50 minutes. Fruit and juices should be bubbling around the edges.
Tips from Jane
— I don’t peel the rhubarb with a peeler, but I do remove some of the outer reddish peel that is sometimes loose.
— Since I like to fill my pies with lots of fruit, they sometimes spill over. To protect your oven, place an old baking sheet or some aluminum foil on the bottom rack of the oven.