Preheat the oven to 400°F
Prepare pastry to cover a 9” by 13” cake pan. Use homemade or purchase puff pastry from a grocery store. Roll pastry into a 10” by 14” rectangle. Refrigerate the prepared pastry topper on a baking sheet or tray until the fruit mixture is ready.
9 cups apples, cored, peeled, and sliced (9 to 14 apples)
4 cups sliced rhubarb, fresh or frozen
1 cup granulated sugar
⅓ cup all-purpose flour or a thickener of your choice
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
⅓ cup orange or apple juice
Combine apples and rhubarb in a large bowl. Combine sugar, spices, and flour in a separate bowl. Add sugar mixture to the fruit and toss lightly to coat.
Pour filling into a 9” by 13” baking pan—drizzle juice over the filling.
Top the fruit mixture with the chilled pastry—pinch the edges to flute. Cut slits to allow steam to escape. I often use cookie cutters to create a unique look. Brush pastry with a wash of milk and sprinkle with sugar.
Bake the deep-dish pie at 400°F for 50 minutes or until the fruit is tender and the crust is golden brown.
Try this recipe. You will love it!
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