transitional rhubarb-apple pie

Organic rhubarb stalks, fresh from the market

The transition period from Winter to Spring is a tricky time to get dressed. It's often chilly in the morning, but downright summer-like by mid-afternoon. So you have to introduce your lighter clothes gingerly and dress in layers. The same goes for the transition between winter and spring produce.

Rhubarb makes only a fleeting appearance in the markets this time of year. Like seeing the robin redbreast, spying the cheerful magenta stalks in the produce aisle is a sure a sign that spring has firmly taken hold. I couldn't resist buying a large organic bunch at the Fair Food Farmstand.

The only problem is that several winter apples were sulking in my produce bin, waiting to be consumed. Frankly, after a winter spent eating one or two apples a day, I had had enough. So I thought back to my winter-spring wardrobe and figured that some layering was in order. Hence the concept behind Rhubarb-Apple Pie. Enjoy the recipe, below.

Rhubarb-Apple Pie, fresh from the oven

Rhubarb-Apple Pie

Filling:

• 3/4 cup sugar
• 1/4 cup flour
• 1/4 tsp baking soda
• 1/4 tsp cinnamon
• 1/4 tsp ground ginger
• 4 cups rhubarb, chopped into 1/2-inch pieces
• 2 large apples, peeled and chopped into 1/2-inch pieces
• 1/4 tsp lemon juice

Double Crust:

• 2 1/4 cups flour
• 1/2 tsp salt
• 6 T Earth Balance or vegan, non-hydrogenated margarine
• 4 T vegetable-based, non-hydrogenated shortening
• 8-11 T cold water
• 2 T soy milk (optional)
• 1 tsp coarse crystals (optional)

Makes 1, 8-slice pie

The pie before baking. Pablo tries to figure out how to sneak a taste.

Preheat oven to 375 degrees.

In a large bowl, mix sugar, flour, baking soda and spices. Add rhubarb, apple and lemon juice. Set aside.

In another large bowl, mix flour and salt. Cut in shortening with a pastry blender, and blend until pea-sized pieces appear. Sprinkle 1 T of cold water, and use a fork to mix it in. Continue this process until the dough begins to stick together. Remember: the less water you use and the less you mix, the flakier your crust will turn out.

Use your hands to form the dough into two balls. Place one ball on the center of a lightly floured surface or silpat. [I love my large silpat, not only because it makes clean-up a breeze, but also because it has measured templates for just about every pie size.] Roll out to a circle that's about an inch or two larger than your pie plate. Wrap it around the rolling pin and ease it onto the pie plate.

Roll out the other half of the crust as described above. Set aside.

Pour the filling into the pastry-lined pie crust. Gently top with the second crust. Trim the edges and crimp as desired. Cut a few air vents into the top to allow steam to escape. I used stars that I got from a pie cutter decorating set that I bought on sale at Williams-Sonoma. But you can use mini cookie cutters or the cutter available here. If you' have Martha Stewart tendencies, you can also use your knife to cut stars, swirls, leaves or the Mona Lisa into the crust.

If desired, gently brush the top of the pie with soy milk and sprinkle with coarse sugar.

Cover pie edges lightly with foil to prevent overbrowning. Bake for 20 minutes, then remove the foil, and bake for 25 to 30 more minutes or until top of pie is golden brown. Allow to cool completely on a wire rack before digging in.