Pink Lady Apple and Rhubarb Pie

Love finding ways to make recipes Kosher. Love southern food, especially, but it all tastes good!

Did you ever make apple pie and have the filling not sufficiently gel up, coagulate, congeal, set or thicken? I found the Thesaurus button on my new lap top computer. Well it’s embarrassing when that happens even though the pie tastes great. Rhubarb is a super source of pectin that causes the juices to congeal. I thought the flavors would be complementary so I decided to make apple rhubarb pie.

1 recipe pie dough from my blog

3 cups unbleached flour

2 teaspoons salt

1 tablespoon sugar

1 cup shortening, such as Crisco

1 egg

1 tablespoon white vinegar

6 to 7 tablespoons ice water

Filling

8 Pink Lady Apples

2 cups chopped rhubarb, about 4 stalks

1 cup sugar

½ cup brown sugar

2 tablespoons fresh lemon juice

4 tablespoons corn starch

1 teaspoon cinnamon

Directions at theglobaljewishkitchen.com

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