rhubarb apple pie

applerhubarbpieHi People!

It’s June! And I’m totally excited for this summer! Got so much going on, a few trips, gardening, planning to do lots of grilling and camp fires, and lots of living outside with my favorite man and my little girl!

Summer means rhubarb, strawberries, and so many wonderful fresh fruits and veggies! I’m so excited to eat a ton of salads, (when my lettuce and everything else comes up in my garden) and also enjoy the fresh strawberries from my mom-in-law’s patch as soon as their ready! IMG_3089

I made this rhubarb-apple pie yesterday and it’s gone already! We shared it with my man’s family, actually, so we didn’t consume quite the whole thing by ourselves! But it really was that good!!

And confession… I don’t have a rhubarb plant myself, although that I’d sure love to get one sometime, and I was over at my mom-in-law’s that very day and didn’t pick any of hers because I procrastinate and then forget about things like that, so the rhubarb was from the freezer!

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My husband absolutely loves apple pie! It’s one of those things that he asks for pretty often! And sad to say, I don’t make it pretty often at all! Actually, it’s extremely rare that I make pie of any kind. I’m always scared of pie crust. I need pie crust to be just right – thin, flaky, not soggy, and there just can’t be too much of it! I totally eat pie for the fruit, not the crust!

I found this crust recipe over at http://thediaryofarealhousewife.com/homemade-pie-crust/. It worked out great!

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Another thing you should know about me is I’m a bit of a natural girl! I read a lot of health articles and have a really big pick against refined white sugar. My one exception is organic sugar from Costco, but other than that I use raw sugar, Sucanat (sugar cane natural), and occasionally stevia. So that’s why you can see the brown sugar particles! I don’t find it makes a big difference in baking, just makes it look a bit less attractive!

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Hey, this was super simple to make and very delectable! Enjoy!! And if you try it out, let me know what you think in the comments! 🙂

Apple Rhubarb Pie

Filling:

2 cups diced apples (about 3-4 apples)

2 cups chopped rhubarb (frozen or fresh)

Juice of half a lemon

1/2 cup granulated sugar

1/2 cup Sucanat or brown sugar

1 tsp. cinnamon

1/2 tsp. nutmeg

1 1/2 Tbsp. cornstarch

Topping:

1 cup flour

1/2 cup Sucanat

1/2 cup granulated sugar

1 tsp cinnamon

1 stick (1/2 cup) butter, sliced

Crust:

1 ten inch unbaked pie crust

Instructions

Preheat your oven to 400 degrees Fahrenheit.

Stir together apples, rhubarb and lemon juice. Add sugars, nutmeg and cornstarch. Stir to combine and place it in your unbaked pie crust. Sprinkle the cinnamon on top. For the topping, mix the dry ingredients, then cut in the butter with a pastry blender or your fingers until it’s crumbly. Sprinkle it on top of the fruit. Bake it at 400 degrees for 15 minutes, then turn the oven down to 375 degrees and bake it for another 40-50 minutes until bubbly in the middle. Enjoy with a scoop of vanilla ice cream!