Renny Darling's

Apples and rhubarb are paired in this ultra-delicious pie. Very fruity and tart, it also serves beautifully, with large petals of flaky pastry allowing the apples and rhubarb to show through. It is further simplified with the use of a softer dough that can be pressed into the pan, avoiding the need to refrigerate or roll the pastry. This can be made in a 10-inch tart pan with a removable bottom.

Flaky Pastry:
1 cup butter (2 sticks)
2 cups flour
1/4 cup sugar

1 egg
2 tablespoons water (plus a few drops, if necessary, to
hold dough together)
1 teaspoon cinnamon sugar

In a food processor, blend butter, flour and sugar until butter particles are the size of small peas. (Do not overprocess or the flakiness will be lost.) Lightly beat together the egg and water until blended. Add to the butter mixture and pulsate 4 or 5 times, or just until dough clumps together (adding a few drops of water, if necessary.) Place dough on floured wax paper and shape into a disc.

Pat 2/3 of the dough onto the bottom and up the sides of a greased 10-inch heart-shaped pan with a removable bottom. Bake in a 375° oven for 20 minutes, or until crust is lightly browned. Place Apple & Rhubarb Filling evenly over the crust. Divide remaining dough into three parts. With floured hands, pat each part into a 5-inch circle and place on top of pie. Sprinkle top with l teaspoon cinnamon sugar. Continue baking for about 30 minutes, or until top is golden brown. Serves 10.

Apple & Rhubarb Filling:
1 1/2 cups frozen rhubarb
1/4 cup orange juice
1/4 cup sugar
1 tablespoon lemon juice

3 large apples, peeled, cored and thinly sliced
l/3 cup sugar
3 tablespoons flour

In a saucepan, simmer together first 4 ingredients for 5 minutes. Place mixture in a large bowl. Add the remaining ingredients to the bowl and toss and stir until all the ingredients are nicely mixed.