Every few months I get the urge to bake, I want to break out an apron, my family cookbook that contains recipes from my Great-Grandma, Grandma, Aunts and extended family that I have never even met. I love spending time in the kitchen but for some reason I don’t bake much. Some of it stems from not eating a lot of baked goods and the other part is time, baking can take hours and hours.
Scott had brought home a big bag of rhubarb and I figured last night was the occasion to bake, I needed to use it up while it was still fresh. It was also a great opportunity to finally try out my handheld mandolin slicer that Oxo had sent as part of their blogger outreach program. One for me and one for you!
Small enough to fit in a drawer, it has 3 levels of thickness and works really well to get apple slices just thin enough for a good pie. If I finally getting around to learning how to can fruits and vegetables this would be perfect for getting a consistent slice on things.
Since it was a Monday night and I didn’t want to be in the kitchen all night I took a few shortcuts in getting this pie ready. I used store bought frozen crust (sorry but I am not sorry about that, I lead a busy life and it is enough that I am even making a dessert), the slicer came in handy for the apples and I didn’t peel them. Gasp. I like my apples to have a little bit more texture in pie. We all have to figure out what shortcuts to take sometimes. That is what I do when I bake, yes I measure things exactly but having some store bought parts of the pie works for me.
- 2 9 Inch "Extra Deep" Pie Crusts
- 3½ cups fresh rhubarb, cut into ½ inch pieces
- 1 cup sugar
- 2 Granny Smith apples, thinly sliced with a mandolin
- 1-2 tbsp lemon juice, about half a large lemon juiced
- ½ tsp high quality cinnamon
- ⅜ tsp salt
- 1 cup whole wheat flour
- ½ cup light brown sugar, packed
- 1 stick very cold butter, cut into small pieces
- ½ cup walnut pieces
- Place pie crusts in pie plates.
- Preheat oven to 425.
- In a large bowl combine rhubarb, apples, lemon juice, sugar, ¼ teaspoon salt, 3 tablespoons floor and cinnamon.
- In a small bowl combine ¾ cup flour, ⅛ teaspoons salt, brown sugar and butter in a bowl. Using a fork press the butter into the flour mixture until it is crumbly and mostly combined.
- Pour rhubarb and apple mixture into pie pans and top with butter and flour mixture.
- Bake at 435 for 15 minutes.
- Reduce heat to 375 and bake for an additional 25-30 minutes or until bubbly and the crust is brown.
Placing bets on how long these last? One is 1/3 gone and Scott is taking the other one to work tomorrow. By dinner on Wednesday I am guessing this will be gone…
Want to win a Oxo Handheld Mandolin Slicer? Just tell me what you would make with it. I will pick a random winner Friday morning.