Old-Fashioned Apple And Rhubarb Pie - cooking recipe

Ingredients

None None FOR THE FRUIT FILLING
2 1/4 lbs apples, peeled and thickly sliced
1/3 cup sugar, plus 1 tsp, for sprinkling
1 None vanilla bean, split lengthways
1 lb rhubarb, trimmed and coarsely chopped
1 tbsp lemon juice
None None FOR THE PASTRY
3 cups flour
2/3 cup ground almonds
1 cup powdered sugar
1 cup (2 sticks) cold butter, coarsely chopped
2 None egg yolks
1 None egg, lightly beaten
1 tsp granulated sugar

Preparation

For the fruit filling, combine apples, sugar, half the vanilla bean and 1/2 cup water in a large saucepan. Cover and bring to a boil. Reduce heat to low; simmer for 10 mins, or until apples are tender.
Stir in rhubarb. Cover and simmer for 3 mins, or until rhubarb is soft. Drain well. Transfer to a bowl; stir in lemon juice. Cool.
For the pastry, scrape seeds from remaining half of vanilla bean into a small bowl. Process flour, ground almonds, powdered sugar and butter until crumbly. Add egg yolks, vanilla seeds and enough ice-cold water (about 1 tbsp) so dough just comes together. Knead on a floured surface until smooth. Wrap with plastic wrap and refrigerate for 30 mins.
Roll two-thirds of the pastry between sheets of parchment paper until large enough to line a 9-inch pie dish. Lift pastry into dish and press into bottom and sides. Trim edge. Refrigerate for 30 mins.
Preheat the oven to 350\u00b0F. Line pastry with parchment paper and fill with baking beans. Bake for 15 mins. Remove paper and beans; bake for 15 mins, or until browned. Cool.
Spoon apple mixture into pie crust. Roll the remaining pastry between sheets of parchment paper until large enough to cover pie dish. Brush edge of crust with egg. Place pastry over pie; trim edge. Crimp pastry to seal. Cut out a 1-inch round from center of pie. Brush pastry with egg; sprinkle with granulated sugar.
Bake for 35 mins, or until browned. Let stand for 10 mins before serving.