Directions: |
Directions:For topping: combine 1/2 c. brown sugar and 1/2 c. flour in a small bowl. Cut in 1/2 c. butter. Set aside. Preheat oven to 425º.
For filling: combine 1 1/4 c. brown sugar and 1/4 c. flour. Add rhubarb; toss to coat. Let stand for 15 minutes, stirring once or twice. Beat egg yolks slightly with a fork. Mine was very watery, so I left out about ½ c. of the liquid from the mixture.
Sprinkle topping over filling in pie crust. Slide pie into heavy brown paper grocery bag large enough to cover pie loosely. Fold open end over twice and fasten with paper clips. Place bag on cookie sheet to collect drippings. Bake in hot oven for 1 hour. Split bag open carefully (it is hot) and remove pie. Cool on wire rack. Enjoy! |
Personal
Notes: |
Personal
Notes: This is a recipe I combined from a Better Homes & Gardens© pie filling and a Ten Eyck Orchard "Lucy's Paper-Bag Apple Pie" recipe for the topping. I used 4 c. of rhubarb (as requested) but had room for more. I only used 2 egg yolks and it turned out delicious. It may be done sooner or at a lower temperature, as the crust stuck to the bottom of the pie tin. I will experiment with one of these two variables the next time I make it.
Apple Pie Filling:
Pare, core, and dice 5-6 large apples (use Courtland OR Granny Smith and Braeburn) to make about 7 c. Place in large bowl. Stir in 2-3 tbsp. of lemon juice. Set aside. Combine 1/2 c. sugar, 2 tbsp. flour, 1/2 tsp. nutmeg, 1/2 tsp. cinnamon and sprinkle mixture over apples. Toss to coat. Put in pastry shell. Cover with topping. Place in bag and bake for 1 hour at 425º. YUM!
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