Ingredients :
- Dough
- 3 2/3 cups all purpose flour
- 1 cup sugar
- 1 1/2 tsp salt
- 1 1/2 cups plus 3 tbsp unsalted butter cut into 1/2-inch cubes, frozen
- 1/2 cup ice cold water
- 1 large egg beaten
Raw sugar
Filling - 3 cups rhubarb chopped
- 1 large Honey Crisp Apple diced
- 1 tbsp butter
- 1 1/2 cups sugar
- 2 tsp finely grated lemon zest
- 2 tbsp fresh lemon juice
Instructions
- Preheat oven to 425°F
Dough:
Pulse the flour, sugar, and salt in a food processor to combine.
Add butter; pulse until mixture resembles coarse cornmeal. - With motor running, slowly drizzle 1/2 cup ice cold water through feed tube. Pulse until dough just begins to come together.
- Divide dough in half. Form each half into a ball; flatten into disks.
- Wrap each disk tightly in plastic. Chill for at least 2 hours. DO AHEAD Dough can be made 2 days ahead. Keep chilled.
- Let stand at room temperature for 15-20 minutes to soften slightly before rolling out, depends upon how thick your disk is when refrigerated.
- Filling:
Cook the rhubarb, apples, sugar, lemon zest and juice in a sauté pan with butter. Cook over medium heat until mixture comes to a simmer and begins to breakdown and thicken, 5-6 minutes. The rhubarb will start to break down, try to keep it a little chunky for a more rustic filling. - Let cool completely. DO AHEAD Rhubarb Apple filling can be made 5 days ahead. Cover and chill.
- Assembly:
Line two baking sheets with parchment paper; set aside. Working with 1 disk at a time, roll out dough on a lightly floured surface until very thin, about 1/16-inch thick. Using cookie cutter, cut out 16 circles.
Brush edges of 8 circles with beaten egg. Place 1 heaping tablespoon filling in center of each egg-washed circle. - Top with remaining circles to form 8 pies. Using a fork, crimp 1/4-inch around edges to seal.
- Repeat with remaining dough, egg, and filling.
- Divide pies between baking sheets; chill for 45 minutes.
Score pie dough tops, forming a small X in the center of each pie. Brush tops of pies with beaten egg and sprinkle with raw sugar. - Bake pies until crust is golden brown and filling bubbles out of Xs, 17-20 minutes. Let cool completely on wire rack.
