Rhubarb Apple Pie

Rhubarb Apple Pie
Makes one 9" x 2" pie

For Pie Dough:
All purpose flour-  1 1/2 cups
Pastry Flour- 1 1/4 cups
Salt- 1 1/2 tsp
83% European butter (cubed)- 2 1/2 sticks
Cold water - 1/2 cup
Lemon Juice - 1/2 tsp

For Rhubarb and Apple Pie Filling:
Rhubarb (washed, diced) 3 cups
Firm fleshed apples (I like Fuji, gala, goldrush) diced-  6 cups
Crab apples (if available, can substitute with other varieties)- 1 cup
Brown sugar- 1/3 cup
White sugar- 1/3 cup
Butter- 2 tbsp
Ground cinnamon- 1/8 tsp
Salt- pinch
Lemon zest - 1/2 lemon zested on microplane
Cornstarch - 2 tbsp

Method of Preparation:
Pie Dough: 

Combine all dry ingredients and cubed butter in a mixing bowl and begin to work together with your fingertips until it is broken down to about pea sized pieces. Stream in the water and lemon juice and continue mixing until the mixture has come together and all of the flour is wet. The mixture will look somewhat crumbly but should hold together.  Wrap with plastic wrap and chill for at least 2 hours before rolling out.

Roll 1/3 of the block of dough to 1/16th of an inch, and the remaining 2/3 to 1/8 of and inch. Cut the thicker piece in to a 12" circle and line the inside of a 9" pie dish, leaving a slight overhang over the edge. Fill the pie with the prepared/cooled filling, then brush the edges with beaten egg. The thinner piece of dough should be cut in to 6-8 strips depending on the desired look of the top, and latticed over the filled base.

Trim off the extra strips of dough from the edge then roll up the edge to make a rim around the dish. Crimp the edge in your desired style, then place in fridge or freezer to set for about 30 minutes.  Brush the dough with heavy cream, then sprinkle with white sugar before baking in a preheated 375 degree oven for approximately 45 minutes or until the dough is golden brown all over and the filling is boiling. Remove from oven and allow to cool on a rack for at least 30 minutes before slicing and serving.

Rhubarb and Apple Pie Filling:
Mix all ingredients except cornstarch and allow to sit for 30 minutes to release some of the fruit's liquid. Pour the fruit mixture in to a large pot, reserving a few tablespoons of the juice to mix with the cornstarch. Bring mixture to a simmer over medium heat, then mix in the cornstarch slurry while stirring.

Bring mixture back to a simmer and continue cooking for another 3 minutes until the apples become slightly softer, and the liquid has thoroughly gelled. Pour mixture out in to a shallow baking dish and cover with plastic wrap pressed directly on the surface of the filling to prevent it from forming a skin. Place in the refrigerator for an hour or two until the mixture is thoroughly cooled before assembling the pie.