How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.

Wednesday, July 25, 2012

Granny's Rhubarb Pie

Crust:

3 cups of flour
1 1/2 tsp salt
1 cup shortening
5 tbsp water
1 egg
1 tsp vinegar

Filling:
3 cups cut fresh rhubarb, into 1/2 inch pieces
2 cups sliced apple, tart, peeled
1 can, 8 oz, crushed pineapple, drained
1/4 cup honey
1 tbsp lemon juice
1 cup sugar
3 tbsp all purpose flour
1 tbsp butter or margarine

Directions:
In a bowl, combine flour and salt.  Cut in shortening until the mixture is coarse crumbs.  Combine water, egg and vinegar.  Stir into the crumb mixture until a ball forms.  Divide dough in half.  Roll out one portion on a lightly floured surface then transfer to a 9 inch pie plate.  Trim the pastry edge.

In a bowl, combine rhubarb, apples and pineapple.  Add honey, lemon juice.  Combine sugar and flour.  Add to the rhubarb mixture.  Pour into crust.  Dot with butter.  Roll out the other crust to fit top of pie.  Place it over and trim the edges.  Seal and flute edges.  Cut slits in the pastry top.  Bake at 350 for 1 1/4 hours or until the pastry is golden brown and apples are tender.

Yield:  6-8 servings
Credit:  Though I have a hard time reading my mother's writing, I think this originally was cut from a book and credit goes to Blanche Baninski in Minto, North Dakota.

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