This rhubarb apple pie with ginger and lemongrass has me loving pie in a serious way. Sweet apples are a perfect foil for the tart rhubarb and help reduce the amount of sugar required. The ginger and lemongrass add a depth and brightness that I find incredibly refreshing.
Cook Time 35minutes
Servings 8slices from an 8" pie
2 cups (240g)flour
14Tbsp butter(approx 2/3 cup + 2 Tbsp)
RHUBARB APPLE FILLING
2 cupsrhubarb, cut into cubes
2 cupsapples, peeled and cut into cubes(I used sweet Fuji apples)
1Tbspfinely grated fresh ginger
1Tbspfinely grated fresh lemongrass
In a food processor, measure out flour and salt. Add the butter in tablespoon sized chunks and lightly toss in flour to cover. Pulse minimally, just until butter is pea-sized.
Add water and pulse a few times to blend. Turn out mixture onto work surface or into a large bowl to finish bringing the dough together into a ball. If needed, add an additional 1-2 tsp of water to bind the dough.
Divide dough into two flattened discs and wrap well with plastic wrap or place into ziplock bags. Chill in the fridge for at least 30 minutes.
RHUBARB APPLE FILLING
Place cut rhubarb and apples in a large bowl. Add flour and sugar and mix well to combine.
Add grated ginger and lemongrass and mix until evenly distributed.
For this recipe, I used an 8" diameter pie tin.
Remove dough rounds from the fridge and set on counter to warm until just pliable - around 15-30 minutes.
On a lightly floured surface, roll out one disc of dough into a circle until approximately 10 inches in diameter. You can check the size by holding your pie tin over the dough to see if it extends by at least an inch on all sides.
Line your pie tin with the pie dough, making sure it is flat against the tin with no air pockets. Place dough lined pie tin in fridge to chill.
Roll out the second disk of dough until it is 10" in diameter, or at least 2 inches wider than the diameter of the pie pan. Place on a parchment lined baking sheet and return to the fridge to chill for 15-30 minutes.
Remove the baking sheet of chilled dough from the fridge and transfer parchment to work surface. Measure and cut strips of dough using a ruler and sharp knife. For this pie, the lattice pieces were approximately 1/2 inch wide and I made the braid by plaiting three 1/4 inch strips together. You will need a total of 18 strips/finished braids total - the ratio of strips to braids is up to you. Return parchment paper to cookie sheet and chill in the fridge for an additional 15 minutes.
Remove dough lined pie tin from fridge. Pierce the dough all over with a fork. Pour in the rhubarb apple filling.
Remove cut dough strips from the fridge and, working quickly, build the lattice design by laying three strips of dough together across the middle of the pie. Place another three strips on top and perpendicular to these, forming an x shape. Add the remaining strips in groups of three on each side of the x shape, weaving them under and over the existing strips. Trim the overhanging strips using a knife and gently press the edges together.*For a detailed explanation of how to achieve a similar lattice pattern, refer to my blog post on how to make a lattice pie crust. It's also helpful to look at a finished photo as you're constructing the lattice.
Return finished pie to the fridge for 15-30 minutes while you preheat the oven.
Preheat oven to 375 degrees.
Beat an egg with the tablespoon of water until well blended.
Using a pastry brush, gently brush the lattice crust with the egg mixture. Sprinkle crust with a bit of sugar.
Bake pie on middle rack for 35-45 minutes or until crust is golden brown and filling is jammy and bubbling. If crust is browning before filling is fully baked, tent a piece of tin foil on top to loosely cover the crust.
Remove to rack to cool.
I used the basic pie dough recipe from the Joy of Cooking for this recipe. Growing up, it was the ever-present cookbook in my mom's kitchen. I watched her fill her copy with notes, comments and edits to the many recipes she made over the years. When I went to college, I asked for one for myself, and then was bewildered when I opened it (the 1997 edition) to find low fat alterations and microwave cooking. We returned it and found a copy of the 1975 edition that I'd grown so familiar with. It's got a special spot on my cookbook shelf.
Rhubarb Apple Pie with Ginger and Lemongrass https://www.theflouredtable.com/rhubarb-apple-pie-with-ginger-and-lemongrass/