Apple-Rhubarb Pie

• 2 12 cups all-purpose flour
• 12 tablespoon salt
• 6 tablespoons butter, very cold
• 14 tablespoons margarine, very cold
• 12 cup water, very cold
• 34 cup brown sugar, packed
• 2 tablespoons all-purpose flour
• 12 teaspoon nutmeg
• 12 teaspoon cinnamon
• 1 cup fresh rhubarb, sliced (about one large rhubarb)
• 5 cups fresh apples, sliced (about five medium apples)
• 1 egg white

1. For pie shell:.
2. Combine flour and salt.
3. Add the butter and margarine and mix on low until the mixture appears crumbly.
4. Add water until just incorporated.
5. Chill for at least 2 hours, or up to 5 days.
6. Divide the dough into thirds and place one third back in the refrigerator.
7. Roll the remaining two thirds on a floured surface into one 9-inch circle and gently press into a pie place, poking fork holes into the bottom for ventilation.
8. Return pie plate to the refrigerator.
9. Roll the last third of dough on a floured surface to the same thickness as the pie shell and cut into long strips with pizza cutter (this dough will be used for lattice top).
10. For the filling:.
11. Combine brown sugar, flour, nutmeg, cinnamon.
12. Toss with rhubarb and apples until the fruit is well covered.
13. Pour filling into pie shell.
14. For the lattice top:.
15. Starting in the center, place the long strips of dough in a lattice pattern evenly until all the dough has been used.
16. You may need to combine the scraps and re-roll into more long strips.
17. For an extra pretty top: brush egg white on the top of the pie and cover the edges with aluminum foil for the first 20 minutes of baking.
18. Bake pie for 45 minutes at 400.

flour, salt, butter, margarine, water, brown sugar, flour, nutmeg, cinnamon, fresh rhubarb, fresh apples, egg

Taken from www.food.com/recipe/apple-rhubarb-pie-429359 (may not work)