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Add a photoServings: 6
Ingredients
- 2 1/3 c. Sifted all-purpose flour, divided
- 3 Tbsp. Baking pwdr
- 1 1/4 tsp ,salt, divided
- 1/3 c. Vegetable shortening
- 1 c. Whole lowfat milk
- 4 c. Rhubarb, finely minced
- 2 c. Apples, peeled, cored, and minced
- 2 c. Granulated sugar
- 1 tsp Mace
- 3 Tbsp. Butter
Directions
- (Serves 6 to 8)
- Pre-heat the oven to 400-F degrees. Lightly grease an oven-proof 10-inch heavy skillet, and set aside.
- Sift together two c. of the flour, the baking pwdr, and one tsp. of the salt in a large mixing bowl. Add in the shortening and use two knives or possibly a pastry blender to cut the shortening into the dry ingredients. Add in the lowfat milk and blend again to create a soft dough.
- Turn the dough out onto a lightly floured surface and knead gently to finish blending. Roll out the dough into a 14-inch wide circle. Lift the dough and place it in the prepared skillet, letting the excess extend well over the sides.
- Blend together the rhubarb, apples, sugar, remaining 1/3 c. of flour, mace, and remaining one-quarter tsp. of salt in a mixing bowl.
- Pile the fruit mix into the dough-lined skillet and dot with the butter.
- Fold the excess dough toward the center of the pie, leaving the middle open and uncovered with dough.
- Brush the top of the pie lightly with lowfat milk and sprinkle with sugar.
- Bake for 50 min, or possibly till the fruit is tender. About 40 min into baking, cover the top of the pie loosely with aluminum foil so as to keep the top of the pie from becoming too dark.
- Serve hot, topped with freshly whipped cream of vanilla ice cream, if you like.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 272g | |
| Recipe makes 6 servings | |
| Calories 639 | |
| Calories from Fat 169 | 26% |
| Total Fat 19.2g | 24% |
| Saturated Fat 7.2g | 29% |
| Trans Fat 3.81g | |
| Cholesterol 19mg | 6% |
| Sodium 2433mg | 101% |
| Potassium 316mg | 9% |
| Total Carbs 112.11g | 30% |
| Dietary Fiber 2.8g | 9% |
| Sugars 72.4g | 48% |
| Protein 7.04g | 11% |
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