Rhubarb Apple pie

This delightful rhubarb apple pie combines tart rhubarb with juicy apples, with the addition of a little fresh ginger.

Make your own pastry or use store-bought!

While the pastry is chilling, macerate the rhubarb and apple in sugar to release their juices.

These juices will get reduced a bit to concentrate the flavors.

Then they are drizzled back over the pie. It stops the pie from being too wet too.

Add on the second pie crust and brush with egg wash.

Bake until deep golden brown and bubbling.

Let the pie cool for 4 hours before slicing.

Serve with a scoop of ice cream. See the link for the full recipe!