Granny’S Rhubarb Pie

• 3 cups all-purpose flour
• 1-1/2 teaspoons salt
• 1 cup shortening
• 1 large egg, room temperature
• 5 tablespoons cold water
• 1 teaspoon white vinegar
• 3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)
• 2 cups sliced peeled tart apples
• 1 can (8 ounces) crushed pineapple, drained
• 1/4 cup honey
• 1 tablespoon lemon juice
• 1 cup sugar
• 3 tablespoons all-purpose flour
• 1 tablespoon butter

1. In a large bowl, combine flour and salt. Cut in shortening until mixture resembles coarse crumbs. Combine the egg, water and vinegar; stir into flour mixture until a ball forms. Divide dough in half. Shape each into a disk; wrap in plastic wrap. Refrigerate 1 hour or overnight.
2. Preheat oven to 350u0b0. For filling, in a large bowl, combine rhubarb, apples, pineapple, honey and lemon juice. Combine sugar and flour; add to rhubarb mixture.
3. On a lightly floured surface, roll one half of dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust even with rim. Add filling; dot with butter. Roll out remaining dough to a 1/8-in.-thick circle. Place over filling. Trim, seal and flute edge. Cut slits in top.
4. Bake until crust is golden brown and the apples are tender, about 1-1/4 hours.

allpurpose, salt, shortening, egg, cold water, white vinegar, frozen rhubarb, apples, pineapple, honey, lemon juice, sugar, allpurpose, butter

Taken from www.tasteofhome.com/recipes/granny-s-rhubarb-pie/ (may not work)