Who doesn't love the tangy tart snap of a rhubarb stalk served up raw?
This popular pie plant may not be top of mind when thinking about a simple healthy snack, but there's a good chance it comes to mind when talking PIE. Today, we're sharing this classic rhubarb apple pie recipe served up in a personal-sized skillet (perfect for even more of a crispy brown edge) which means there's an opportunity to share, but we won't judge if you don't.
Rhubarb Apple Pie Skillet
3 C Pink Lady Apples / peeled / sliced
1 C Rhubarb / sliced thin on bias
½ C Light Brown Sugar
¾ C Granulated Sugar
1 t Vanilla Extract
1 T All Purpose Flour / sifted
¼ t Salt
1 ¼ C All Purpose Flour / sifted
½ C Unsalted Butter / chilled / cubed
¼ C Ice Water
1 egg / beaten
1 t Water
For crust: Place flour & butter into the bowl of a food processor. Cut flour with butter until pea-sized pieces form. With processor running, add just enough water to cause the dough to form a loose ball. Remove dough to a flour surface, form into a ball, and wrap in plastic. Allow to chill for one hour min.For Pie: Combine all filling ingredients in a large bowl, mixing well. Transfer filling to a greased pie or small casserole pan. Roll out dough to ½” thickness and cut into four individual pieces. Lay dough over each skillet, crimping the edges to form fluted edge. Cut a few slits into the top of the dough before brushing with egg wash, and baking for 30-40 minutes. Crust should be crisp and golden-brown. Allow to rest for at least 1 hour before serving.