Ingredients
3 cups all-purpose flour1-1/2 teaspoons salt1 cup shortening1 large egg, room temperature5 tablespoons cold water1 teaspoon white vinegarFILLING:3 cups sliced fresh or frozen rhubarb (1/2-inch pieces)2 cups sliced peeled tart apples1 can (8 ounces) crushed pineapple, drained1/4 cup honey1 tablespoon lemon juice1 cup sugar3 tablespoons all-purpose flour1 tablespoon butter
Preparation
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 and refrigerate 1 hour or overnight.
Preheat oven to 350°. For filling, in a large bowl, combine rhubarb, apples, pineapple, honey and lemon juice. Combine sugar and flour; add to rhubarb mixture.
On a lightly floured surface, roll 1 disk 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.
Bake until crust is golden brown and the apples are tender, about 1-1/4 hours.
