Makes one 10-inch deep-dish double-crusted pie
4¼ cups all-porupose flour, plus ½ cup for dusting
1 tablespoon granulated sugar
1 teaspoon kosher salt
1 cup (2 sticks) unsalted butter, very cold
4 large eggs
8 Gala or Granny Smith apples, peeled, cored and cut into ¼ inch slices
4 rhubarb stalks, cut into ¼-inch half-moons
1 teaspoon ground cinnamon
¼ cup granulated sugar
Juice of 2 lemons
3 tablespoons graham cracker crumbs (from 1 cracker)
5 teaspoons all-purpose flour
Nonstick cooking spray, for the pie pan
2 large eggs, for the egg wash
¼ cup turbinado sugar (Sugar in the Raw) or granulated sugar, for sprinkling
Prep: peel, core and slice the apples, slice the rhubarb, juice the lemons, crush the graham cracker into crumbs, clean a large, clear surface for rolling out the dough
To make the pie dough, in a large bowl, mix the flour, sugar and salt. With a pastry blender or your fingers, cut in the cold butter until the mixture is in pea-size pieces.
In a separate bowl, beat the eggs with a fork until fluffy and pale yellow.
Add the eggs to the flour mixture and mix with a fork until the dough just comes together. Use your clean hands to form it into a ball, taking care not to overwork the dough.
Cut the ball in half, forming two smaller balls of dough. Gently press down on each to form two disks. Wrap each disk in plastic wrap and refrigerate them for at least 2 hours, or even overnight.
When the dough has chilled sufficiently, make the pie filling. In a large bowl, combine all the filling ingredients. Stir to make sure the flour and sugar combine and start to melt onto the fruit.
Preheat the oven to 375°F. Coat a 10-inch deep-dish pie pan with cooking spray.
Remove the plastic wrap from the dough disks and place them on a lightly floured surface. Using a rolling pin, roll one disk into a ¼-inch thick circle that’s about 2 inches wider than the pie pan.
Roll the dough circle onto the rolling pin. Lift the dough over the pie dish and slowly release it from the rolling pin, letting the dough drape over the pan as it unfurls. The dough should be centered over the pan and hanging evenly over the edge. Do not trim the crust yet!
Spoon the fruit filling into the center of the crust, creating a mountain of fruit with a high central point. With clean hands, gently push down on the center point to even out the filling into a heaping mound and gently press the crust into the sides of the pan. Trim the crust right to the edge all the way around the pie pan.
Roll out the top crust the same way and drape it over the fruit filling, letting the excess dough hang over the sides of the pie pan.
Flute the edges by pinching the dough between your thumb and forefinger all the way around the edge. Trim any excess dough that hangs over after fluting around the edges. Cut small decorative/functional holes or slits in the top of the crust with a pairing knife or a fork to allow steam to escape.
Lightly whisk the eggs in a small bowl with a fork to make the egg wash. Brush the crust with the egg wash with a pastry brush or your fingers. Sprinkle turbinado sugar all over the crust.
Place the pie pan on a baking sheet and bake for about 1 hour, or until the crust is golden brown and the juices begin to bubble.
Let the pie sit at room temperature for a few hours before cutting; this will allow the fruit filling to firm up, if you can wait that long!
Photographed by David Malosh.