Apple And Rhubarb Pie

• 2 1/2 cups flour, sifted
• 2/3 cup plus 1 tbsp sugar
• 14 tbsp (1 3/4 sticks) cold butter, chopped
• 1 None lemon, peel finely grated
• 2 None egg yolks
• 4 None apples, cored, peeled and cut into thin wedges
• 1 lb rhubarb, trimmed and cut into 3/4-inch lengths
• 1 None egg white
• None None Ice cream or custard, to serve

1. Preheat the oven to 350u0b0F. In a food processor, pulse flour, 1/3 cup of the sugar, butter and lemon peel until mixture resembles breadcrumbs. With motor running, add egg yolks and enough chilled water (about 1 tsp) for mixture to form a ball. Flatten slightly, then wrap in plastic wrap. Refrigerate for 30 mins.
2. Meanwhile, combine apples, rhubarb and 1/3 cup of the sugar in a large skillet on medium heat. Cook 4-5 mins, until fruit begins to soften. Cool.
3. Roll two-thirds pastry out between 2 sheets parchment paper to a round, about 1/8-inch thick. Line 9-inch pie plate with pastry, trimming edges. Refrigerate 15 mins. Roll out remaining pastry between 2 sheets parchment paper. Cut into 1/3 inch-wide strips.
4. Spoon cooled fruit mixture into pie crust. Crisscross pastry strips on top to create lattice. Press edges to seal; trim excess pastry. Brush with egg white. Sprinkle with remaining 1 tbsp sugar.
5. Bake 35-40 mins, until pastry is golden. Cool in pan 5 mins. Serve with ice cream or custard.

flour, sugar, cold butter, lemon, egg yolks, apples, rhubarb, egg white, cream

Taken from recipes-plus.com/api/v2.0/recipes/34865 (may not work)