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Apple Rubarb Skillet Pie

MyCookbook Recipe Database
MyCookbook Member: micki
Recipe Category: Dessert
Recipe Preparation Level: moderate
    2 1/3 cups sifted All-purpose Flour, divided
    3 Tbs. Baking Powder
    1 1/4 tsp. Salt, divided
    1/3 cup Vegetable shortening
    1 cup Whole Milk
    4 cups Rhubarb, finely chopped
    2 cups Apples, peeled, cored, and chopped
    2 cups Granulated Sugar
    1 tsp. Mace
    3 Tbs. Butter

    Pre-heat the oven to 400-F degrees. Lightly grease an
    oven-proof 10-inch heavy skillet, and set aside.

    Sift together two cups of the flour, the baking powder,
    and one teaspoon of the salt in a large mixing bowl. Add
    the shortening and use two knives or a pastry blender to
    cut the shortening into the dry ingredients. Add the milk
    and blend again to form 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
    cup of flour, mace, and remaining one-quarter teaspoon
    of salt in a mixing bowl. Pile the fruit mixture 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 milk and sprinkle with
    sugar. Bake for 50 minutes, or until the fruit is tender. About
    40 minutes 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 warm, topped with freshly whipped cream of vanilla
    ice cream, if desired.
    from Recipe a Day

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