Prep time: 20 minutes for the crust plus one hour to chill the dough, and 20 minutes to prepare the filling and finish the piecrust for baking.
Serves: 1 eight-inch diameter pie serves 6
For the pie crust:
- Makes two large pie crusts
- 3 ½ cups cake flour
- 1/3 cup sugar
- ½ cup water
- 1 ½ cups solid vegetable shortening
- Preheat oven to 425 degrees.
- Combine flour, sugar, salt, water, and shortening in the bowl of an electric mixer fitted with a paddle attachment.
- Mix on low speed until ingredients are well combined and dough is smooth.
- Divide the dough into 2 pieces.
- Press each piece out to form a 6-inch disk and wrap them in plastic wrap.
- Refrigerate the dough for at least one hour or for up to 1 week.
- Pie dough may be frozen, wrapped in plastic, and then in aluminum foil for up to 3 months.
- Defrost in refrigerator before rolling out.
For the pie filling:
- One and one half cups rhubarb, chopped into ½ inch cubes
- 3 cups ripe peaches, peeled and cut into 1 inch pieces and drained of excess juices
- 1 cup sugar
- 2 tablespoons cinnamon
- 2 tablespoons flour
- 1 egg
- Mix together fruit and add sugar and cinnamon in a mixing bowl.
- Gently add flour in, a little at a time, to thicken filling.
- Roll out pie crust dough and place in bottom of pie pan.
- Pour filling into crust and mound at the center.
- Roll out the second piecrust, and using a small cookie cutter, cut out several decorative holes for steam to escape.
- Put the top crust on the pie and crimp edges to seal crust.
- Whisk egg together and brush crust with egg wash.
- Bake at 425 degrees for 40 minutes, or until crust is golden brown.
- Cover edges of pie with aluminum foil to prevent crust from burning.
- Remove from oven and remove foil.
- Allow to cool several minutes before cutting.