1. In a large bowl, combine the rhubarb with ¼ cup sugar, cinnamon and lemon balm. Cover and let stand 2-3 hours. 2. Drain the juice and set aside. 3. Heat the oven to 425°F. 4. Combine the flours, baking powder and salt in a bowl. 5. Cut in the shortening and tallow until the mixture resembles coarse meal. 6. Sprinkle in the water, a tablespoon at a time, stirring with a fork until blended. 7. Divide into two balls, one about ⅔ of the mass, the other the remaining third. 8. Wrap the smaller ball in plastic and set aside. 9. Roll out the larger ball to about 12” in diameter and place in a 10” pie pan, pressing it into place. 10. Sprinkle bottom with raw sugar (this keeps it from getting soggy!) and place in the fridge. 11. Add the jam and vanilla to the rhubarb mixture. 12. Whisk together the remaining sugar and tapioca flour and fold through the rhubarb mixture until thoroughly incorporated. 13. Roll out the top crust and cut to make a pattern / lattice (if you want a solid top, you’ll need to multiply the crust recipe by 1.5). 14. Place the top crust over the rhubarb and place pie on a cookie sheet. Brush with egg wash or milk if desired. 15. Bake for 15 minutes, then reduce the heat to 350F and bake 30 minutes longer. ---------------------------------------------------------------------------
Nutrition
Ingredients
