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1 1/2 cups all-purpose (unsifted) flour
1 tablespoon sugar
1/2 cup butter or margarine
1 large egg (beaten)
1 tablesp cider vinegar

Mix flour and sugar. Cut in butter with pastry blender until mixture
resembles coarse crumbs.

Beat egg. Add water to egg until mixture is 1/3 cup. Stir in vinegar.

Add 4 tablespoons egg mixture to flour mixture. Mix lightly with
a fork until pastry holds together. Refrigerate leftover egg mixture.
Chill pastry 1 hour (minimum)

Heat oven to 400 F. On a floured surface, roll pastry dough to a
16 by 14 inch oval. Loosen pastry and carefully fold into quarters.
Place into a 10 by 8 by 2.5 inch oval deep dish baking dish. Unfold
and press into pan. Trim pastry 1 inch beyond rim of dish. Brush
pastry with some of the leftover egg mixture. Spoon in the filling
with juices, mounding in the center. Bring pastry up over the mound
of filling, forming gathers or pleats, leaving the center open.
Brush pastry with egg mixture.

Place pie on a rimmed baking sheet to catch any drips. Bake pie 25
minutes (at 400 F). Then lower oven to 350 F. Cover top of pie with
a piece of aluminum foil. Continue baking for 25 to 35 minutes or
until juices bubble in the center. Cool on wird rack.


2 lbs rhubarb stalks
4 large Granny Smith apples
1 1/4 cups sugar
1/4 cup corn starch
1 teaspoon ground cinnamon
2 tablespoon buter or margarine
1 tablespoon lenom juice
Red food coloring (optional)

Trim and cut rhubarb into 1 inch lengths. Peel, core and cut each
apple into 12 wedges.

In a 2 quart saucepan, combine sugar, cornstarch and cinnamon until
well blended. Stir in apples, butter and lemon juice. Let stand 5
minutes or until sugar begins to dissolve. Cover and cook over
medium-low heat until apples soften slightly and sau e thickens
and bubbles. Stir occasionally. Remove from heat. Stir in rhubarb.
If rhubarb is not very red add some red food coloring (opetional).
Cool to room temp. Add to pastry (above).


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