Country Apple Rhubarb Pie
|Classic double crust||1 (Use 9 Inch Size)|
|Peeled granny smith apples||3 Pound, sliced (9 Cups, 6 Large Apples)|
|Chopped rhubarb||1 1⁄2 Cup (24 tbs), peeled if tough (About 1/2 Inch)|
|Granulated sugar||3⁄4 Cup (12 tbs)|
|Firmly packed light brown sugar||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Tablespoon|
|Ground cinnamon||1 Teaspoon|
|Freshly grated nutmeg||1⁄4 Teaspoon|
|Egg||1 , beaten|
|Granulated sugar||1 Tablespoon|
|Ground pecans/Walnuts||1 Teaspoon|
|Ground cinnamon||1⁄8 Teaspoon|
1. For crust, prepare dough. Roll and press bottom crust into 9- or 9-1/2-inch deep-dish pie plate. Do not bake. Heat oven to 425ºF.
2. For filling, combine apples and rhubarb in large bowl. Combine 3/4 cup granulated sugar, brown sugar, flour, cornstarch, 1 teaspoon cinnamon and nutmeg in medium bowl. Sprinkle over fruit. Toss to coat. Spoon into unbaked pie crust. Moisten pastry edge with water. Cover pie with lattice top, cutting strips 1 inch wide. Flute edge high.
3. For glaze, combine egg and water in small bowl. Brush over crust. Combine remaining glaze ingredients in small bowl. Sprinkle over crust.
4. Bake at 425°F for 20 minutes. Reduce oven temperature to 350°F. Bake 30 to 40 minutes or until filling in center is bubbly and crust is golden brown. Do not overbake. Place sheet of foil or baking sheet under pie if it starts to bubble over. Cool to room temperature.