Rhubarb and Apple Pie

Ingredients

Pie Crust

• 2 1/2 cups all-purpose flour, plus extra for rolling
• 1 cup (2 sticks or 8 ounces) unsalted butter, very-cold, cut into 1/2 inch cubes
• 1 teaspoon granulated sugar
• 6 to 8 Tbsp ice water

Filling

• 2 eggs, lightly beaten
• 1/4 cup sour cream
• 3 Tablespoons butter, melted
• 3/4 teaspoon orange zest
• 1/4 teaspoon salt
• 1 1/2 cups chopped rhubarb ( fresh or frozen)
• 2 medium baking apples, peeled & sliced
• 1 1/4 cups granulated sugar
• 1 Tablespoon all-purpose flour
• Serves 6 - 8

Directions

Pie Crust

1. Add flour, cubed butter and sugar, into a mixer. Mix this slowly until crumbly. Make sure not to over-mix you should see butter still in the mix.
2. Adding water a tablespoon at a time, continue to mix slowly. Your dough will be ready when you can grab some dough and make a ball out of it.
3. Taking the dough of the bowl press and form two balls of dough. Wrap these up, and refrigerate for about an hour.
4. Preheat oven to 425 degrees F.

Filling

1. Whisk together eggs, sour cream, melted butter, orange zest and salt until well incorporated. Mix in rhubarb, apples, sugar and flour until fruit is well coated.
2. Roll the dough out, with flour to make sure it doesn't stick, and line a 9 inch pie pan. Trim off excess pie dough. Add pie filling. Roll out other ball of dough, with flour. Using water and a brush, brush some water along edge, and place pie dough on top, trim and crimp. Make sure to cut some vents in pie dough
3. To make an even nicer pie. Using an egg wash (1 egg, a bit of water, and a dash of sugar whisked together) brush top of unbaked pie crust and sprinkle with coarse sugar. Makes a lovely color.
4. Bake for 15 minutes, then reduce heat to 350 degrees F. and bake for an additional 40 to 45 minutes or until crust has turned a golden brown. Set to cool. Serve.