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This recipe was sponsored by our friends at Country Crock. Learn more about their new Buttery Sticks here.
Visit the rules page for @cloudykitchen's giveaway here.
Prep time 180 minutes
Cook time 25 minutes
Yield: Serves or Makes 8-10
Place flour and sugar into a large bowl. Cut Country Crock Buttery Sticks into chunks, and add to the flour. Toss lightly to coat. Add the vanilla bean paste. Working quickly, using a pastry blender or your fingers, cut the buttery baking sticks into the flour mixture until it resembles coarse bread crumbs. You want a few lumps of the buttery sticks remaining to keep the pastry nice and tender.
Combine ice, water and cider vinegar in a bowl. Sprinkle a few tablespoons of the ice water into the flour and butter mixture, and using a stiff spatula or your hands, mix in well. Continue adding water a tablespoon at a time, until you have a dough that holds together well, but is not too wet. Squeeze together with your fingertips to make a homogenous dough. Divide the dough into two pieces,one slightly larger than the other. Shape the smaller piece into a disc, and the larger piece into a rectangle, and wrap in plastic wrap. Rest in the fridge for at least two hours, or preferably overnight.
On a lightly floured surface, roll the disc into a circle slightly larger than your pie dish. You want it to be approximately 1/8 inch (3mm) in thickness. Line a 9" pie dish, leaving the extra dough overhanging. Trim the dough so there is about half an inch overlapping the edge of your dish. Press any extra dough back into a ball and wrap in plastic - this is great to use for cutouts or extra lattice. Place in the fridge while you prepare the filling and lattice.
Roll out rectangle of dough to approximately 1/8th of an inch thick. Use a pastry cutter to cut strips of your desired thickness for your lattice - you can lattice any way that you like! Place on a baking sheet lined with parchment paper and rest in the fridge while you prepare your filling. If you are using pastry stamps, roll out any scrap dough and use the stamps to cut out shapes. Place these alongside the lattice until you are ready to use them.
In a large bowl, toss together the apple and rhubarb. Add the sugar, vanilla bean paste, salt and tapioca starch, and toss to combine. Transfer the filling to the pastry lined pie dish, doming the filling slightly in the middle and ensuring that it is tightly packed.
Arrange the strips of pie dough on the top of the pie, in whatever lattice pattern you would like. Trim any overlapping pie dough and lattice strips so that they are flush with the edge of the pie dish, and press down lightly to seal. If you are adding cut-outs, add them where desired, securing them down with a little dot of egg wash or water.
Rest the pie in the fridge for at least 30 minutes. While the pie is resting in the fridge, preheat the oven to 425˚f/ 220˚c. Place a baking tray on the bottom rack of the oven.
Brush the pie with egg wash, and sprinkle liberally with raw sugar. Bake at 425˚f / 220˚c for 20 minutes, or until the pastry is set and beginning to go golden. Reduce the temperature 375˚f / 190˚c, and bake until the pastry is deeply golden and the filling is bubbling.