Apple-Rhubarb Pie
Apple-Rhubarb Pie
Ingredients
- 2 ½ cups (375 g) unbleached all-purpose flour
- ¾ cup (170 g) cold semi-salted butter, diced
- 6 tbsp (90 ml) plain yogurt
- 1 egg
- 1 tbsp (15 ml) water
- ¼ cup (50 g) instant tapioca
- 3 cups (330 g) Cortland apples, peeled, seeded and cubed
- 2 cups (260 g) fresh or frozen rhubarb, cubed
- ½ cup (105 g) sugar
Instructions
- In a food processor, combine the flour and butter. Pulse a few times, until the butter forms pea-sized pieces. Add the yogurt and pulse until the dough just begins to hold together. Remove the dough from the food processor and shape by hand into 2 discs. Cover in plastic wrap and refrigerate for 30 minutes.
Apple-Rhubarb Pie